No-Cook Simple Syrup Is the Best
Today: Simple syrup can be even simpler to make — Alice explains how.
What could be easier than simple syrup? You just heat equal parts of sugar and water until the sugar is dissolved, then let it cool, use a bit of it, and store the rest in the fridge for another use. Easy, right?
But if you’re like me, you hate waiting for a batch of syrup to cool in order to use it, you don’t like washing an unnecessary pot, and maybe you don’t want leftover syrup in the fridge (mine is too crowded already). Making a small amount of syrup is even more irritating: It’s shallow in the pot, so some of the water evaporates by the time the sugar is dissolved, which makes the syrup extra concentrated (too sweet). You still have to wash the pot and wait for the syrup to cool before you use it.
More: Think outside of baking and add flavored syrups to your next cocktail.
Step away from the stove! Sugar dissolves in cool water (or any other watery liquid, including fruit juice or purée, alcohol, coffee, etc.) in as little as 10 minutes, if you’re willing to stir it a couple of times.
To make no-cook simple syrup:
Stir equal parts of water and sugar together thoroughly. Wait 10 to 15 minutes, stirring from time to time, until the sugar is dissolved and the liquid looks clear. (To make extra heavy syrup, increase the amount of sugar). That’s all!
To make exactly the amount of syrup you need:
This is the part I like best: 1 cup of sugar dissolved in 1 cup of water makes 1 1/2 cups of syrup (because 1 cup of sugar becomes 1/2 cup when it’s dissolved in liquid). This means that for every 1 cup of syrup needed, just mix 2/3 cup sugar with 2/3 cup water. For example, if your sorbet recipe calls for 1/2 cup of simple syrup, simply mix 1/3 cup sugar with 1/3 cup of water.
More: If you have extra simple syrup, freeze it in an ice cube tray.
To infuse your syrups:
Fresh ingredients such as herbs, fruit, and vegetables taste fresher and brighter infused in cold rather than hot syrup. Use them to create flavored sodas, cocktails, and sorbets, or to splash on a fruit salad. Bakers can combine them with liqueurs and brush them on cake layers.