Syrup

For the drug, see Syrup (drink).

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.

Contents

1 Pharmaceutical Syrup
2 Culinary syrups
3 Bar Syrup
4 See also

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 cm³ (0.5 litre) 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.

Culinary syrups

Golden syrup is a by-product of the process of obtaining refined crystallized sugar. The best-known brand is Lyle's Golden Syrup. Treacle #redirect [[Template:Fact]], sometimes also known as 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 US cooking, e.g., to make Pecan pie, and is pronounced "kay-ro" in that region.

Bar Syrup

Syrups used to make drinks at bars are called many different things. Sometimes they are called a "simple syrups". Other times they are called "sugar syrups". Often these two names are combined to form the name "simple sugar syrup". And simply because the syrup is often used to make alcoholic drinks, it is just called "bar syrup".

To make this bar syrup, one pound of granulated sugar must be gradually stirred into 13 ounces of hot water in a sauce pan. This makes 16 ounces of simple syrup. A variety of drinks call for sweetening to offer the tartness of some juices used in the drink recipes. Granulated sugar does not dissolve easily in cold drinks or ethyl (beverage) alcohol. Since bar syrup is a liquid, it is easily mixed with other liquids in cocktails, making it a perfect alternative for granulated sugar.

Syrup

Pharmaceutical Syrup

Culinary syrups

Bar Syrup

See also