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.
The proportions for the two syrups are given in the following recipe, enabling you to make whichever one suits your purpose. I usually make double the quantity shown, keeping any leftover covered in the refrigerator. It will keep for months, and you will find many uses for it if you have it on hand.