This syrup is a foolproof way to dissolve sugar and prevent any crystals that will affect the texture. This simple syrup can also be used to make a sorbet base, granita (Italian ice), paletas, and many Cocktails; beer or traditional. With some of the different sugar options (mentioned below), this simple syrup can become a condiment for your morning waffles, pancakes or other breakfast treats.
Other Syrup Recipes:
Barley Malt Maple Syrup
Butter “Scotch” Sauce
Irish Whiskey Smoked Salted Caramel Sauce
Makes: around 5 cups of syrup
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Simple Syrup Directions:
- In a medium-size pot, bring the water and sugar to a boil. Whisk until the sugar is dissolved and boil for 3 minutes on high heat. Remove from the burner and chill. This can be made in advance and will keep in the refrigerator for up to three weeks.
- This simple syrup can also be made with other varieties of sugar, introducing different flavor elements to the syrup, and in return, to the final flavor of the Paletas. The more unrefined the sugar, the more caramel and toffee undertones will be expressed, enhancing the crystal malt characters of certain beer styles. Try using jaggery (palm sugar), piloncillo (Mexican cone sugar), demerara, “sugar in the raw,” muscovado or turbinado sugars to enhance the syrup.
Liquid Sugar Considerations:
- Honey, maple syrup, molasses, treacle, D-45 Belgian Candi Syrup | D-90 Belgian Candi Syrup | D-180 Belgian Candi Syrup, agave syrup and golden syrup can all be used—just reduce the water amount by a half-cup to compensate for the residual moisture in the liquid sugar.
Recipes that Use this Recipe:
Apricot | Orange | Ginger | IPA Paletas
Rodenbach Grand Cru and Cherry Paletas
Coconut Porter Paletas with Cocoa Nib & Toasted Coconut