Capillaire Syrup

Ingredients

• 4 cups Water (1 quart)
• 3 pounds Granulated sugar (lump sugar) (Use white granulated sugar as modern equivalent to lump sugar)
• 1 pound Light brown sugar (soft sugar) (Soft sugar refers to brown sugar)
• 2 large Eggs, whole (Both whites and yolks used for clarification)
• 2 ounces Orange flower water (About 1/4 cup; use high quality orange flower water)

Instructions

1. 1In a small bowl, beat the 2 eggs (both whites and yolks) together until well combined and slightly frothy.
2. 2In a large heavy-bottomed saucepan, combine the water, granulated sugar, and brown sugar. Add the beaten eggs to the mixture.
3. 3Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring occasionally to dissolve the sugar. The eggs will begin to coagulate and form a raft on the surface.
4. 4As the mixture boils gently, skim off the foam and scum that rises to the surface using a slotted spoon or skimmer. Continue skimming until no more scum rises, about 5-10 minutes.
5. 5Once the scum has stopped rising and the syrup is clear, remove the pan from the heat. Stir in the orange flower water until well combined.
6. 6Place a flannel cloth or several layers of cheesecloth over a large bowl or pitcher. Carefully pour the hot syrup through the cloth to strain out any remaining impurities. The syrup should be crystal clear.
7. 7Allow the syrup to cool completely, then transfer to clean glass bottles or jars. Store in the refrigerator for up to 3 months. Use as a sweetener for beverages, cocktails, or desserts.