Syrup

Syrup is a liquid sugar that can be used to sweeten and flavour food either before it is cooked (as for biscuits and cakes) or after it is served (for example, when drizzled over pancakes or fruit). Some varieties may also be used to sweeten drinks such as coffee and cocktails.

Simple syrups may be made by stirring 454g (1lb) of granulated sugar into 384 ml (13 oz) of hot water. This may be used to add sweetness to cold or alcoholic drinks (granulated sugar will not dissolve easily in either), or it may be enhanced with a flavour (e.g. vanilla or maple) to complement a particular recipe.

Other syrups may be produced from the juices or sap of plants (sugar cane or beet), trees (maples or date palms), grains (sorghum, maize or rice) or fruits (carob). After the juice has been extracted from the stalks, trunks, kernels or flesh, it goes through a refining process to remove debris and other impurities such as mould and fibres. It is then boiled and refiltered to become the base to produce common varieties of syrups. The most commonly used culinary syrups include those made from sap, such as maple syrup and palm syrup; those, like corn syrup, made from grains; and those made from sugar cane, which include golden syrup, black treacle and molasses.You can find out more about the many different syrup varieties by selecting an item from the menu below.