Stock syrup

Stock syrup

By
From
Becasse
Makes
200 ml
Photographer
Steve Brown

This is an important dessert basic, used in everything from fruit salads, jellies and sorbets to sweet pastries. It is very versatile and can be flavoured with fresh herb leaves, vanilla pods or citrus zest.

The basic recipe is made from equal quantities of sugar and water boiled together for around 2 minutes, to make a syrup. You may prefer to make a larger quantity (as it keeps refrigerated for 2–3 weeks) in which case increase the quantities to 500 g sugar and 500 ml water and boil for 5 minutes.

Ingredients

Quantity Ingredient
200g sugar
200ml water

Method

  1. Put the sugar and water into a heavy-based saucepan and heat slowly until the sugar has dissolved, stirring from time to time. Once the sugar has completely dissolved, bring the syrup to the boil and boil for 2 minutes. Remove from the heat and add the herbs or zest if using. Leave to infuse for 20 minutes. Refrigerate and when cold add a squeeze of lime juice if desired.
Tags:
restaurant
Becasse
Justin
North
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