White Syrup (Simple Syrup)
A classic simple syrup made with equal parts sugar and water, perfect for sweetening beverages, cocktails, and desserts. This clear, refined syrup was a staple in Victorian kitchens.
Ingredients
- 4 cups Water (Original recipe called for 1 quart)
- 1 pound (about 2 cups) Granulated white sugar (Original recipe specified best loaf sugar; modern granulated sugar works perfectly)
Instructions
- 1Pour the water into a clean, heavy-bottomed saucepan and place over high heat. Bring to a rolling boil.
- 2Once the water is boiling, reduce heat to medium. Add the sugar gradually, a few tablespoons at a time, stirring constantly to ensure each addition dissolves completely before adding more.
- 3Once all the sugar is added and dissolved, increase heat to medium-high and let the syrup boil for 2-3 minutes, stirring occasionally to ensure the sugar is completely dissolved and the syrup is clear.
- 4Remove the saucepan from heat and carefully pour the hot syrup into a wide, shallow dish or bowl to cool. Let it cool to room temperature.
- 5Once completely cooled, transfer the syrup to a clean glass bottle or jar with a tight-fitting lid. The syrup is now ready to use and can be stored in the refrigerator for up to one month.
