Yield Makes about 1 1/2 cups Number Of Ingredients 2 Steps:
In a small saucepan, stir together water and sugar. Bring to a boil over medium-high heat; cook, stirring, until sugar is dissolved and mixture is translucent, about 30 seconds. Let cool completely before storing in an airtight container; chill, up to six months.
Time 30m Yield 16 Number Of Ingredients 2 Steps:
In a medium saucepan combine sugar and water. Bring to a boil, stirring, until sugar has dissolved. Allow to cool.
Number Of Ingredients 2 Steps:
Combine the sugar and water in a saucepan. Cook over medium heat until the sugar is completely dissolved. Remove from the heat and cool completely. Will keep in the refrigerator for 1 month.
Time 10m Yield 2 1/3 cups Number Of Ingredients 3 Steps:
Combine all 3 ingredients in a nonreactive 2-quart heavy-bottomed saucepan over medium-high heat and bring to a boil. All the sugar crystals should completely dissolve. Remove from the heat and pour into a clean medium-size bowl. Let cool completely before using. If you are short on time, you can cool the syrup over an ice bath. Simple syrup can be stored in the refrigerator, indefinitely, if kept in an airtight container.
Time 41m Yield 8 Number Of Ingredients 3 Steps:
Combine water, sugar, and basil leaves in a small saucepan. Bring to a boil, stirring until sugar dissolves. Simmer for 1 minute. Remove from heat and let syrup steep, about 30 minutes. Pour syrup into a sterilized glass jar through a mesh strainer to remove basil leaves; let cool.
Number Of Ingredients 1 Steps:
- Combine the sugar with 1/2 cup water in a small, heavy saucepan and bring to a boil.
- Boil until the sugar is completely dissolved, about 2 minutes. Pour over the fruit or store for up to 1 month in the refrigerator.
More about “basic simple syrup recipes”
Time 25m Yield 1 cup Number Of Ingredients 3 Steps:
Combine all the ingredients in a medium pot over medium-high heat. As soon as it starts simmering, reduce the heat to medium-low and let the mixture simmer gently for 20 minutes, breaking up the cherries with the tip of a wooden spoon, a potato masher or even a meat chopper. When cooking time is up, remove from the heat and let it rest for 10 minutes. Transfer the mixture to a fine sieve sitting over a bowl and with the back of a spoon, press down on the fruit to extract as much juice as possible. Store the syrup in an airtight container and transfer to the fridge until ready to use.
