Post #529363 by Vince Martini on Tue, May 11, 2010 7:06 AM

On 2010-05-10 09:36, Swanky wrote:
Shaking water and sugar will not make simple syrup. It will simply make sugar water and the sugar will turn back into sugar in the jar pretty soon.

You will need to get the water to boiling to break the sugar into its components and make a solution that is more sweet than actual sugar, and that will keep the sugar in suspension rather than precipitating out and forming that sugar crud in your jar.

The ideal way to do this and have it keep without precipiatating is to first, boil the water, add a drop or two of some acid, like lemon or lime juice, and add an equal amount of sugar in until the sugar is gone and reduce heat. Let this simmer at a low roil for 10-15 minutes. Then cool and bottle.

That little but of acid helps to keep the 2 components of sugar separated AND to keep them joined with the water so they do not precipitate out. You'll never taste the acid. That is inverted sugar, which is the same as simple syrup in taste and use, but far better in terms of shelf life.

The Bum uses the terms simple syrup, sugar syrup and rock candy syrup interchangably in his books.

Pouring the cold sugar in the boiling water will stop the boil (probably) and the heat will rise as you stir the sugar away. Once it is desolved, the chemical change is done as far as that high heat. You should not burn it unless you are boiling it a long time or making a large batch.

Swanky -

This is what I was taught and it always holds true to form. I am a big fan of mojitos (okay, not a Polynesian delicacy, but a good and simple drink recipe all the same) and am making simple syrup for my mojitos, pear mojitos, cucumber mojitos and such. I find by following this process, you can create a solution that is very malleable. That is, if you are having a party, you can make ample amounts and freeze the solution and it will not turn grainy.

I let my water boil, drop a few drops of fresh lime into the water -- let this boil in for just a moment, then slowly add the sugar into the mix. I keep a consistent stir to keep the sugar off the bottom of the pot, too. When you want to reactivate the frozen simple sugar, just place the glad bag into a pot of warm water and you are ready for your next batch ofr award winning concoctions. Just one thing, I better get an invite to the next cocktail party!

Shaken and stirred -

Vince Martini