To prepare drinks from fruits and berries, it is more advisable to use various syrups (sugar, as the main one, and aromatic), since they are easier to mix with other components of drinks than sugar. Syrups are also preferable because when using powdered sugar, and sometimes granulated sugar, the drinks become cloudy. Syrups, varying in flavor and color, are easy to prepare at home.

Sugar syrup. It is the basis for other syrups and is odorless and colorless. To prepare it, pour granulated sugar into a clean bowl, add boiling water, put on low heat and, stirring, bring to a boil until a clear syrup forms. Carefully remove any foam that appears with a spoon. The gray coating that sometimes remains on the spoon should be wiped off with a clean cloth. Ready sugar syrup strain through a strainer or cheesecloth into a porcelain or enamel bowl. If you are not going to flavor it, then you need to let it cool, then pour it into wide-necked bottles or jars, seal it well and put it in a dark, cool place. It lasts for quite a long time. However, if crystals begin to form in the syrup, it must be digested by first adding a little water.

For 1 liter of syrup - 1 kg of granulated sugar, 3/4 liters of water.

Peach or apricot. Remove pits from ripe peaches or apricots and mash until smooth. Remove the kernels from the seeds, peel them, grate them on a fine-hole grater and mix with the resulting mass. Cover it with granulated sugar and let it brew for 2 hours. Then add cold water, stir and leave for another 1 hour, then strain. Mix the resulting juice with sugar syrup, put on fire and boil for 5 minutes, remove, cool and pour into bottles, into which you can add a few peeled and halved apricot or peach kernels. Store the syrup in a cool place, well sealed.

For 1 liter of peach (apricot) syrup - 300-400 g of peaches or apricots, 3/4 cups of granulated sugar, 1 1/2 cups of sugar syrup, 1 cup of water.

Banana. Grate the peeled bananas. Place the resulting slurry in a porcelain or enamel dish, pour cold water, add powdered sugar or fine granulated sugar and mix well. Leave for 4 hours, then transfer to bottles and seal well. Store syrup in a cool place.

For 1 liter of syrup - 1/2 kg of peeled bananas, 2 cups of powdered sugar or fine granulated sugar, 2-3 cups of water.

Vanilla. Put the sugar syrup on the fire and bring to a boil, then reduce the heat and, stirring, add vanilla, vanilla sugar or vanilla pods, divided into halves. After this, remove from heat, strain and pour into bottles, into which put the used vanilla pods (if any), previously rinsed. boiled water. Seal bottles of syrup and store in a cool place.

For 1 liter of syrup - 3 large or 4 small vanilla pods, or 1 sachet of vanillin, or 5-6 sachets of vanilla sugar, 1 liter of sugar syrup.

Grenadine. Mix lemon, orange and raspberry syrups industrial production(in equal proportions). Store syrup in a cool place.

For 1 liter of syrup - 1/3 liter of lemon syrup, 1/3 liter of orange syrup, 1/3 liter of raspberry syrup.

Walnut. Peel and finely crush nuts (hazelnuts or walnuts). Place them in an enamel pan, pour hot sugar syrup, cover with parchment, tie tightly and leave in the cold for 4-8 hours to infuse. Then strain the syrup, pour into bottles and seal well. Store syrup in a cool place.

For 1 liter of syrup - 10 hazelnuts or walnuts or 15 almonds, 1 liter of hot sugar syrup.

Coffee, chocolate. Grind the roasted coffee finely (grate the chocolate), pour the coffee, or chocolate, or cocoa powder into the sugar syrup, put on the fire and cook for 15 minutes, stirring constantly. Then remove from heat and cool. Pour the warm syrup into bottles and seal tightly. Store syrup in a cool place.

For 1 liter of syrup - 150 g of roasted coffee (cocoa powder or chocolate), 1 liter of sugar syrup.

Clove. Place the sugar syrup on the fire and bring to a boil. Then reduce the heat, add crushed cloves and, stirring, cook for 15 minutes. Pour the warm syrup into bottles, cover them with parchment, tie them tightly and place in a cool place. After the syrup has cooled, seal the bottles with stoppers. Store syrup in a cool place.

For 1 liter of syrup - 30-40 g of crushed or ground cloves, 1 liter of sugar syrup.

Spicy. Pour ground cinnamon into a saucepan, add granulated sugar and stir. Then pour in water, add cloves, add lemon juice and boil over low heat for 5-6 minutes, then strain through a strainer and cool. Store the syrup in a hermetically sealed container.

For 1/2 liter of syrup - 1 teaspoon ground cinnamon, 8 cloves, 1 cup granulated sugar, 4 teaspoons lemon juice, 1 1/2 cups water.

Caramel. Place lump sugar in a saucepan, add half a tablespoon of water, place over medium heat and stir continuously until the sugar has completely melted and begins to turn light-colored. yellow(but don't smoke!). Quickly pour cold water into the same saucepan and leave on the heat until the caramel has melted. Then pour in the prepared sugar syrup and heat until both syrups are mixed. Remove from heat, cool and bottle.

350 g lump sugar, 125 g cold water, 1 liter of sugar syrup.

Lemon (orange or tangerine). Sort the citrus fruits and rinse thoroughly under the tap. Remove the zest. Squeeze juice from peeled fruits. Place the zest in a colander and pour boiling water over it (this is necessary in order to remove the bitterness from it). Add citrus zest and juice to the prepared sugar syrup, boil for 10-15 minutes, removing foam. Cool until room temperature, strain.

For 1 liter of syrup - 250 g lemons (400 g oranges or 400 g (tangerines), 650 g granulated sugar, 450 g water.

How to cook syrup

To prepare various confectionery recipes, you need sugar syrup. But how to cook and how long to cook syrup. It is recommended to cook it over medium heat for 10-13 minutes. During the cooking process, you need to periodically remove the resulting foam with a spoon. For 250 grams of granulated sugar there are 150 ml of water.

How to make syrup

To reduce the formation of foam during cooking, it is advisable to use refined sugar for cooking. The syrup is boiled according to the principle: if you want a thick syrup, then you need to use less water.

Fill the pan with water, place it on the stove, turn on the heat and heat the water. The fire under the pan should burn with an even flame so that the mixture is evenly heated. Slowly add granulated sugar and stir continuously with a spoon so that the sugar does not settle to the bottom of the pan and begin to turn into caramel. In addition, the syrup will turn yellow, which is not what we want.

As soon as the water boils, skim off the foam with a spoon, while trying not to stain the walls of the pan with syrup, since the sugar that stuck during the removal of the foam will begin to fry and will be difficult to remove. To prevent this from happening, immediately wipe off the foam with a cloth soaked in cold water. How to determine the readiness of the syrup? Pour a teaspoon with cold water, dip it into the syrup and take a small amount of water with it. Place a spoon in a container of cold water; the syrup on the spoon should take a spherical shape and thicken. We squeeze the hardened syrup with our fingers and determine the degree of readiness. After this, remove the syrup from the heat, pour into a cup and cool.

Syrup for biscuit

To prepare the syrup for impregnating the biscuit, we will need:

1. Sugar - 4 tablespoons

2. Water - 6 tablespoons

Pour water into the pan, put it on the fire and heat it up. Add granulated sugar as described above; it is better to use refined sugar. Stirring constantly, cook biscuit syrup until fully cooked for 10 minutes. Afterwards, cool and add to the confectionery product.

If you want to somehow improve the taste of the syrup, you can add to the existing ingredients:

Apple syrup

Add 2 teaspoons of apple liqueur to the basic proportion of sugar and water.

Cognac syrup

Add 4 teaspoons of cognac to the main syrup.

Rum syrup

Pour 2 teaspoons of rum into the sugar mixture.

Orange syrup

Pour 2 teaspoons of orange liqueur into the main syrup.

For 1 kg of sugar you need to take 1.5 liters of water. Approximately a third of the total amount of sugar should be poured into the pan. Place the pan with the sugar over low heat and do not stir until the sugar begins to caramelize. After all the sugar turns light brown, you will need to fill it with water, add the remaining sugar and add a few grams of vanilla. Boil the syrup until all the sugar has dissolved.

How to make caramel syrup

Products
To prepare 1 liter of caramel syrup, you will need 1 kilogram of sugar, 1.5 liters of water and 3 grams of vanilla.

How to make caramel syrup
1. Place a third of the sugar in a saucepan, bring to a light brown color, stirring.
2. Pour water over sugar, add the rest of the sugar and vanilla.
3. Boil the caramel syrup to the required thickness for 10-15 minutes.
4. Then the caramel syrup must be processed.

How to make syrup for jam

Products
for 1 liter of syrup
Sugar - 1 kilogram
Water - 1 liter
Vanilla - 3 grams

How to make caramel syrup
1. Pour water over sugar and put on fire.
2. Bring the mixture to a boil and, without reducing the heat, cook for 2-3 minutes.
3. To dissolve the sugar evenly, the syrup must be constantly stirred and the foam removed.
4. Some of the sugar can be replaced with honey, adding it to a slightly cooled liquid and not boiling anymore.
5. The cloudy syrup must be filtered through cheesecloth.

Fkusnofacts

- Syrup is a concentrated solution obtained by dissolving sugar in water or fruit juice. Most often, syrups are brewed in which the sugar content ranges from 30 to 80%. If the sugar concentration is below 60%, the syrup may ferment. Citric acid added at the end of cooking will help avoid souring of the syrup.

Syrups are used in the manufacture of canned fruits and berries, making compotes, making jam, and preparing confectionery. Fruit syrups are added to cocktails and carbonated drinks.

If necessary, invert syrup is boiled, which prevents sweet products from becoming candied. Thick, honey-like syrup is used in the production of products that must remain marketable for a long time. Invert syrup is prepared by adding it to regular syrup. baking soda And citric acid. Replaces molasses in recipes where it is called for.

Syrup sample levels
The degree of syrup density can be determined using a special thermometer, or by focusing on samples, each of which has its own characteristic external features and purpose.
1. Liquid syrup. Contains a little sugar, not thick or sticky. Used for preparing compotes.
2. Thin thread. Sticks to your hands. By squeezing and unclenching a drop of such syrup with your fingers, you can get a thin thread that breaks easily. Used to make jam from dense fruits and berries.
3. Middle thread. A sticky syrup, a drop of which, when squeezed with your fingers, produces a thin but strong thread. Suitable for canning berries and fruits.
4. Thick thread. The syrup is much thicker, it holds your fingers tightly, and when you unclench it, a strong thick thread is formed that quickly hardens. Designed for canning berries and fruits, including soft varieties.
5. Weak fondant. By dropping this syrup into cold water, you can see how it turns into a thick, loose mass. This test indicates that the sugar is ready to thicken before the next stage.
6. Fudge. A small amount of syrup placed in cold water forms a plastic ball resembling butter. The syrup of this sample is used in making sweets.
7. Weak or semi-hard ball. A drop of syrup dropped into cold water has a consistency similar to bread crumb, from which you can mold soft balls. The syrup is used in making jam from candied fruits and sweets.
8. Hard or strong ball. A drop of syrup in cold water hardens into a hard, dense ball. Used in making toffee.
9. Crackling. The syrup hardens into a thin film.
10. Caramel. A drop of syrup dropped into cold water hardens and breaks into small crystals.
11. Bypass. In addition to its caramel strength, the syrup acquires a yellowish-brown color.
12. Zhenka. The sugar in the syrup turns brown and a characteristic burnt smell appears.

Syrups 1 to 8 are intended for canning and making jam.

Sugar syrup is prepared from a mixture of granulated sugar and water. It can become the basis for creams, lipsticks, glazes. In order for the product to acquire the desired consistency, it is important to observe the proportions of ingredients and cooking time. As a result of cooking, you can get syrup of varying thickness and richness.

Sugar syrup: how to prepare?

Sugar syrups: what are they?

Syrup, made from sugar and water, is used in baking flour confectionery, making creams, lipsticks, and glazes. Syrups are also needed when canning fruits and soaking cake layers and pastries.

The weakest sugar solution is used for impregnation. The sugar content in this product is about 50%. To make it, water and granulated sugar are taken in equal proportions. Such syrups can be flavored with fruit or vanilla essences, as well as tinctures and liqueurs. To make sweets, a more saturated syrup is prepared - two-thirds sugar, one-third water.

The most concentrated option is boiled sugar syrup. It is used for glazing gingerbreads, cookies, cakes, gingerbread, as well as for decorating fresh or canned fruit.

In the confectionery industry there is a gradation of ready-made syrups. After cooking is completed, a product sample is taken. A drop of syrup is pulled out into a thread or rolled between your fingers. The thickness of the syrup varies from sticky string to hard ball. A separate category is caramel: as a result of boiling, the product crystallizes, acquires a yellowish-brown tint, hardness and brittleness.

Principles of cooking sugar syrup

Try making flavored syrup for soaking confectionery products.

You will need: - 4 tablespoons of granulated sugar; - 6 tablespoons of water; - 1 tablespoon of liqueur or cognac.

Place sugar and water in a saucepan. Stir and cook over moderate heat until boiling, then skim off any foam that forms. Cool the syrup to 40°C, pour cognac or liqueur into it, mix thoroughly.

Do not add liqueur to hot syrup: the aromatics will quickly dissipate.

The syrup for making lipsticks takes longer to cook and becomes thicker. From the specified amount of ingredients you will get 260 g of finished syrup.

You will need: - 8 tablespoons of sugar; - 6 tablespoons of water; - 10 drops of lemon juice.