Stock syrup

Stock syrup

By
From
French Lessons
Makes
500 ml
Prep
1 mins
Cooking time
2 mins
Photographer
Steve Brown

Ingredients

Quantity Ingredient
250g sugar
250ml water

Method

  1. Place the sugar and water in a heavy-based saucepan and heat gently until the sugar has completely dissolved. Increase the heat and bring to the boil, then simmer for 1 minute. Remove from the heat and allow to cool. The syrup will keep in a sealed container in the refrigerator for up to 1 month.

Variations

  • Lemongrass syrup: Pound a stick of lemongrass in a mortar and add it to the syrup once the sugar has dissolved. After simmering, leave the lemongrass in the syrup for a few hours to infuse. Add a squeeze of lemon juice and store in a sealed container in the refrigerator for up to 1 month. Strain before use.

    Lime or lemon syrup: After simmering, add the juice and zest of 2 limes or lemons, as appropriate. Allow to cool, then store in a sealed container in the refrigerator for up to 1 month. Strain before use.

    Ginger syrup: Add a tablespoon of freshly grated ginger to the syrup once the sugar has dissolved. After simmering, leave the ginger in the syrup for a few hours to infuse. Store in a sealed container in the refrigerator for up to 1 month. Strain before use.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
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