Oh So Very Simple Syrup

About author / Lauren Braun Costello

The competent cook; food stylist; cooking instructor; graduate French Culinary Institute. To die for dish? Maple glazed bacon wrapped roast turkey. Yep, bacon wrapped.

It is always fun to impress your guests when you entertain, and one of the simplest ways to do that is with simple syrup. Simply put, simple syrup is sugar dissolved in water boiled into a thick liquid. Taking on any added flavor imaginable, simple syrup is used in teas, cocktails, glazes and even to moisten cakes and icings.

Is It Really Simple?
Simple syrup could not be easier to make. The ratio is 2-1, sugar to water. Yes, that's right. Two times as much sugar as water is the key to making the final product thick and syrupy. Pour two cups sugar into a heavy saucepan over a low heat. Add one cup water and stir gently and carefully with a wooden spoon until the mixture becomes hot. Make sure that there are no sugar granules on the sides of the pan, as they will burn. To prevent this from happening, brush the sides of the pan with a wet pastry brush. Let the mixture cook until the sugar is mostly dissolved. Cover and simmer for two more minutes, then remove from the heat and let the mixture cool, uncovered.

This basic recipe for simple syrup can be used as is. Anyone who enjoys the pleasure of a proper Southern sweet tea knows the benefits of simple syrup versus a heaping spoonful of sugar. Simple syrup is essentially sugar in a liquid form, so the sweetness evenly permeates the tea instead of sinking to the bottom as a solid. Another use for unflavored simple syrup is to sweeten liqueurs or moisten cake layers with it.

Sugar, Spice and Everything Nice
Depending on its use, simple syrup can be flavored with virtually anything. For cocktails and mixed drinks, add fresh squeezed fruit juice to the simple syrup. Or for an even sweeter concoction, replace the water with the fruit juice. Recently for my sister's birthday, I added one cup of simple syrup to two cups of freshly squeezed blood orange juice to make a syrup for champagne cocktails affectionately named "Kir Nicoles."

If you plan to glaze meats or fish with the syrup for a lacquered, glossy look, try infusing it with fresh herbs like rosemary, thyme, tarragon, mint or marjoram. Once the simple syrup is made and removed from the heat, add a bunch of the herbs. Cover and let stand for 20-30 minutes. For a stronger flavor, allow the herbs and syrup to rest for one hour. Strain and discard the herbs. These herb syrups can make even iced tea taste sophisticated and interesting. Rosemary iced tea is an absolutely divine springtime drink for an al fresco lunch. Thyme syrup added to homemade lemonade makes a grown-up virgin drink.

The same process can be followed with spices, such as cinnamon sticks, whole cloves or peeled fresh ginger. Three cinnamon sticks, one tablespoon of cloves, or a sliced two-inch piece of ginger is the proper measurement for 2 cups of sugar to one cup of water. Add ginger syrup to sparkling wine for a drink to enjoy with a Chinese or Indian feast. Clove syrup will give sparkling cider added depth.

Fruit syrups are also delightful. Place one cup of strawberries, blueberries, pineapple or peaches with the sugar and water at the start of the syrup-making process (add more fruit for stronger syrup). Once the syrup is removed from the heat, allow it to rest for one hour then strain through the finest sieve possible. Fruit syrup can be used for drinks, pancakes, waffles, ice cream sundae toppings, or even as the foundation of sorbet.

Flavor of the Month
When making syrups, think seasonally. Winter is a terrific time to try a cinnamon or clove syrup--perfect for hot toddies on those cold winter days. Citrus is at its peak during winter months, so now is the time to stock up on orange syrup. Ginger syrup would be a creative touch to the usually uninspired broiled chicken or salmon dinner, especially when combined with orange syrup. As springtime approaches prepare herb syrups so that you have time to focus on berry syrups in the summertime.

Syrups can be stored in the refrigerator between six months and one year in an airtight container. They will undoubtedly enhance your cooking and tantalize your taste buds throughout the year.