This ingredient is a staple in every pastry shop. It is used as a sweetener, a glaze, a sauce base, and it is vitally important in creating the proper viscosity of sorbet base. Luckily, this powerhouse of the bakeshop is super simple to make … hence it’s name.
Combine equal amounts of granulated sugar and water (this is equal amounts buy volume) in a large saucepan, and bring it to a boil over medium heat. At the boil, remove from heat and cool. The longer you let the syrup boil, the more water is evaporated, and thicker the syrup will be.
Store simple syrup in the refrigerator for several weeks. Be sure to seal it tightly to prevent your fridge odors from penetrating.
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