Syrup

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For the alcohol and codeine drink, see purple drank. For the book, see Syrup (novel)

In cooking, a syrup (from Arabic شراب sharab, beverage, via Latin siropus) is a thick, viscous liquid, containing a large amount of dissolved sugars, but showing little tendency to deposit crystals. The viscosity arises from the multiple hydrogen bonds between the dissolved sugar, which has many hydroxyl (OH) groups, and the water. Technically and scientifically, the term syrup is also employed to denote viscous, generally residual, liquids, containing substances other than sugars in solution. Artificial maple syrup is made with water and an extremely large amount of dissolved sugar. The solution is heated so more sugar can be put in than normally possible. The solution becomes super-saturated.

1 Pharmaceutical syrup
2 Culinary syrup
3 Syrups for beverages
- 3.1 Simple syrup
- 3.2 Gomme syrup
4 See also
5 External links

[edit] Pharmaceutical syrup

The syrup employed as a base for medicinal purposes consists of a concentrated or saturated solution of refined sugar in distilled water. The "simple syrup" of the British Pharmacopoeia is prepared by adding 1 kg of refined sugar to 500 mL of boiling distilled water, heating until it is dissolved and subsequently adding boiling distilled water until the weight of the whole is 1.5 kg. The specific gravity of the syrup should be 1.33. This is a 66° Brix solution.

Flavoured syrups are made by adding flavouring matter to a simple syrup. For instance, syrupus aromaticus is prepared by adding certain quantities of orange flavouring and cinnamon water to simple syrup. Similarly, medicated syrups are prepared by adding medicaments to, or dissolving them in, the simple syrup.

[edit] Culinary syrup

Golden syrup is a by-product of the process of obtaining refined crystallized sugar. Molasses is a syrup obtained at a different stage of refining.

Karo Syrup is a brand of thick corn syrup made from a concentrated solution of dextrose and other sugars derived from corn starch with preservatives and flavourings. It is a staple of Southern United States cuisine, e.g., to make pecan pie, and is pronounced "kay-ro" in that region.

[edit] Syrups for beverages

A variety of beverages call for sweetening to offset the tartness of some juices used in the drink recipes. Granulated sugar does not dissolve easily in cold drinks or ethyl alcohol. Since the following syrups are liquids, they are easily mixed with other liquids in mixed drinks, making them superior alternatives to granulated sugar.

[edit] Simple syrup

Syrups used to make drinks at bars are referred to by several names. Sometimes they are called simple syrups. Other times they are called sugar syrups. Often these two names are combined to form the name simple sugar syrup. Because the syrup is often used to make alcoholic drinks, it is commonly referred to as bar syrup.

To make this bar syrup, gradually stir granulated sugar into hot water in a sauce pan until the sugar is dissolved, then remove from heat to cool. Generally, a ratio of two parts water to one part sugar is used.

This type of syrup is also common at coffee shops, especially in the Northeast United States where iced coffee is popular.

[edit] Gomme syrup

Gomme syrup is an ingredient commonly used in mixed drinks. Like bar syrups, it is comprised of a sugar and water mixture. Gomme syrup, however, is made with the highest percentage of sugar to water possible before crystallization.

To make gomme syrup, just add sugar to boiling water until the water is fully saturated with sugar (no more sugar will dissolve at this point).^[1]