Cherry Syrup Recipe - WonkyWonderful (2024)

FAQs

Why is my simple syrup thick? ›

If you're making simple syrup for a grenadine you might want to go with a 1:2 water to sugar ratio. But remember the longer you cook your simple syrup the thicker and sweeter it gets. The ratio you decide on also effects your volume and density of your co*cktail recipe. So keep this in mind as well.

Dissolve 300g caster sugar in 150ml water over a low heat. Leave to cool and bottle for future use in co*cktails. Store in the fridge.

The most common ratio for simple syrup is equal parts water to sugar. For a richer syrup, use more sugar. For a leaner syrup, use less. This recipe can be used with white sugar, brown sugar, and honey.

Today, like in the golden age of co*cktails, Luxardo Original Maraschino Cherries are used in the worlds' best bars and by the most famous mixologists as a garnish in their creations. The syrup itself may be used in many co*cktails as a flavored sugar. They are also ideal over ice cream.

Too thick? You have to start over. It's steeping. You can boil 1 cup water (remove from heat source) add 1 cup of sugar, stir until sugar is dissolved and you have simple syrup.

Syrup that's too thick will leave a white crystalline sugar deposit in your containers because it has a higher sugar level. If your syrup is too thick and you're still boiling, make the next pour a little lighter (for example 0.5 °F lower), and mix your new pour with your first.

2:1 Simple Syrup (Rich Simple Syrup): Two parts sugar to one part water. This syrup is thicker and sweeter, often used in co*cktails where you want a richer sweetness without diluting the drink too much. 3:1 Simple Syrup: Three parts sugar to one part water.

The shelf life of your simple syrup will depend upon the cleanliness of the airtight container and the amount of sugar in your mixture. The standard one-to-one sugar-to-water ratio will produce a simple syrup that lasts about one month in the fridge.

Most syrup contain a high proportion of sucrose, usually 60% to 80%, not only because of the desirable sweetness and viscosity of such solutions but also because of their inherent stability in contrast to the unstable character of dilute sucrose solutions.

Stirring or bumping the pot can result in sugar clumping together and hardening into crystals. If you're making syrup with water, stir the sugar into the water to fully dissolve it before you add heat. Use a clean spoon every time you need to stir. The same goes for candy thermometers and any utensils.

Should simple syrup be 1:1 or 2:1? ›

2:1 simple syrup is much less prone to spoilage than 1:1 is, as the 1:1 ratio is much more hospitable to mold and bacteria.

The potential risks

In addition, it can be harmful to those who have specific health conditions, like diabetes. While tart cherry juice isn't necessarily dangerous to drink, there are some possible side effects. For example, it may cause gastrointestinal issues for some due to sorbitol, a sugar found in cherries.

Participants who drank 10.5-ounce bottles of Montmorency Tart Cherry Juice twice daily for 21 days experienced a significant reduction in serum biomarkers of inflammation. They concluded that Montmorency Tart Cherry Juice may be an effective way for osteoarthritis patients to manage their disease.

Cherries can be included in the diet for all stages of kidney disease. Cherries contain only trace amounts of sodium and are low in phosphorus. Sweet cherries are high in potassium (>200 mg in 3.5 ounces, which is almost one-half cup), while sour cherries are considered a low potassium food (<200 mg in 3.5 ounces).

Just add some water and stir.

You can adjust the amount as needed, whether it's 1 cup sugar and water, 1/2 cup sugar and water, or anything in between. A 1:1 ratio creates a thin consistency, think maple syrup, but thinner. It's perfect for any beverage. A 2:1 ratio can be used too, with 2 parts sugar to water.

Sheila recently e-mailed the Kitchen Shrink to ask, “in making pancake syrup, how do I keep sugar from settling on the bottom in hard form?” If your syrup crystallizes in the bottom of the bottle either the proportion of sugar to water is too high or the mixture wasn't heated long enough to dissolve every sugar crystal ...

Don't bring the water to a boil.

The water should be hot enough to dissolve the sugar completely, but you don't want to boil simple syrup for too long (or you'll end up with caramel).