Sugar Syrup

THE CLASSIC FRENCH sugar syrup is what we know as a “simple syrup.” It is used to sweeten drinks, poach fruit, moisten cakes, and make sorbets. I find this syrup, which is made with equal parts of sugar and water, too sweet for just about everything except lemonade. When making sorbets I find it too thin. For this reason I make an extremely light syrup to use generally, and a very heavy one for a few special uses, such as the making of sorbets and flavoring syrups.

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