Sugar syrup (sciroppo di zucchero)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| MAKES ABOUT 2 CUPS | ||
| Source: Cooking Vegetables | ||
| The Italian Way; Judith | ||
| Barrett | ||
| ISBN 0-02-009078-1; 1994 | ||
Directions
Most of the sorbet and granita recipes that follow call for the addition of sugar syrup- a cooked combination of sugar, water, and lemon juice. It combines with the fruit or juice without leaving any undissolved sugar granules in the finished product. You should make your sugar syrup ahead of time because it must be cool or preferably cold when it is added to the fruit or fruit juice. It will keep for several weeks in your refrigerator.
1¾ cups sugar 1 cup cold water Juice of ½ lemon Combine the sugar, water, and lemon juice in a small non-aluminum saucepan. Stir well. Bring to a boil over high heat. Allow it to boil briskly for 2 to 3 minutes, until the mixture turns clear. Cool completely, or refrigerate. It can keep in the refrigerator for several months.
Keywords: Sorbet From
: Sallie Krebs, Sat 07 Oct 95 13:30, Area: COOKING From: Sallie Krebs Date: 10-07-95 (20:13) (159) Fido: Cooking