Simple syrup is one of those things that I keep around the house at all times because of just how handy it can be.
I used to just make it as I needed it – and avoided recipes that called for it. But then I was watching a Rick Bayless cooking demo and he talked about how great it is to have simple syrup on hand for making cocktails was. If it’s already made, you can whip yourself up a cocktail that is just a wee bit fancier than whiskey and Coke or your gin and tonic.
Its usefulness extends outside of just cocktails. You can brush sponge cake layers with it to keep them moist and help seal in crumbs. If you want to sweeten iced tea or iced coffee simple syrup dissolves more easily than sugar.
You can even flavor your syrup by adding ingredients like herbs, ginger or citrus peels to the hot syrup and straining them out once it cools.
Baking Basics: Simple Syrup
- ½ cup granulated sugar (100 grams)
- ½ cup water
- Combine water and sugar in a heavy bottomed sauce pan over medium high heat. Stir until sugar dissolves and liquid becomes clear.
- Bring the mixture to a boil and then remove from heat and let cool.
Recipe courtesy: Mary Fran Wiley