Syrup
A thick sugar-water solution used as a sweetener and condiment.
Syrup, sometimes spelled sirup, is a thick, sticky liquid used as a condiment, made mostly from sugar dissolved in water. It contains a high concentration of dissolved sugars but rarely forms crystals. When concentrated, it has a consistency like molasses, and its thickness comes from hydrogen bonds between the sugar's many hydroxyl (OH) groups.
Many types of syrup exist for food production. Agave syrup comes from the agave plant's stem, while cane syrup is made from sugar cane. Others include chocolate syrup, corn syrup, glucose syrup, golden syrup (a by-product of refining crystallized sugar), high fructose corn syrup (common in the US), maple syrup, and table syrup.
Syrups are often used in beverages to add sweetness, especially to counter the tartness of fruit juices. Granulated sugar doesn't dissolve well in cold drinks or alcohol, but syrups mix easily, making them a better choice for cocktails and mixed drinks.
Simple syrup, also called sugar syrup or bar syrup, is a basic mix of sugar and water. Bartenders use it to sweeten cocktails, and it also feeds yeast in ethanol fermentation. The usual ratio is equal parts sugar and water by volume, but rich simple syrup can be two parts sugar to one part water. Pure sucrose reaches its saturation limit at about 2:1 by weight—that's roughly 200 grams of sugar per 100 milliliters of water at room temperature.
Demerara syrup is made by combining demerara sugar (a natural brown sugar) with water. Other sweeteners like honey or agave nectar can also create syrups, and adding spices during cooking produces spiced simple syrup.
Gomme syrup, or gum syrup, is a boiled sugar-water mixture with the highest possible sugar-to-water ratio. Traditionally, gum arabic is added to prevent crystallization and give a smooth texture, though some recipes omit it to cut costs. It's a common cocktail ingredient. In Japan, liquid sweeteners for iced coffee are called gum syrup, but they are actually simple syrup without gum arabic, and ingredients vary by brand—some use glucose-fructose syrup, others sugar, or a blend.
Flavored syrups are made by infusing simple syrups with flavoring agents during cooking. A wide range of herbs, spices, or aromatics can be used, often in combination—for example, adding orange flavorings and cinnamon water to simple syrup. These syrups are popular in U.S.
- Field
- Cooking and food production
- Known for
- Thick, viscous liquid sweetener used in beverages, desserts, and fermentation
- Types
- Agave syrup, cane syrup, chocolate syrup, corn syrup, glucose syrup, golden syrup, high fructose corn syrup, maple syrup, table syrup
- Key use
- Sweetening beverages and cocktails, as granulated sugar does not dissolve easily in cold drinks or ethyl alcohol
Lore & Background
Syrups are made by dissolving sugar in water or by reducing naturally sweet juices such as cane juice, sorghum juice, or maple sap. Corn syrup is made from corn starch using an enzymatic process that converts it to sugars. A must weight-type refractometer is used to determine the sugar content in the solution.
Simple syrup, also known as sugar syrup or bar syrup, is a basic sugar-and-water syrup used by bartenders as a sweetener for cocktails and as a yeast feeding agent in ethanol fermentation. The ratio of sugar to water is 1:1 by volume for normal simple syrup, but can reach 2:1 for rich simple syrup. For pure sucrose, the saturation limit is about 5:1 (500 grams sucrose to 100 millilitres water).
Gomme syrup (or gum syrup) is a boiled mixture of sugar and water made with the highest ratio of sugar to water possible. In old recipes, gum arabic is added to prevent crystallization and add smooth texture. Some recipes omit the gum arabic, considering it undesired or to reduce cost. In Japan, liquid sweeteners for iced coffee are called gum syrup, though they are actually simple syrup containing no gum arabic.
Reader's Guide
Syrup serves as a versatile sweetener in food production, particularly valuable in beverages where granulated sugar does not dissolve easily in cold drinks or ethyl alcohol. Its liquid form allows easy mixing in cocktails and other mixed drinks, making it superior to granulated sugar for such applications. The range of syrups includes agave, cane, chocolate, corn, glucose, golden, high fructose corn, maple, and table syrups, each with distinct sources and production methods.
Flavored syrups are made by infusing simple syrups with flavoring agents such as herbs, spices, or aromatics during cooking, and are commonly used at coffee bars, especially in the United States, to make flavored drinks. Infused simple syrups can also create desserts or add sweetness and depth to cocktails. Additionally, glucose syrups rating over 90 DE (dextrose equivalent) are used in industrial fermentation as a feedstock. The production of syrups involves dissolving sugar in water or reducing naturally sweet juices, with corn syrup made from corn starch via an enzymatic process.
Did You Know?
- The word syrup comes from Latin 'sirupus', from Arabic 'شراب' (sharāb), meaning beverage or wine.
- Gomme syrup is French for 'gum syrup' and traditionally includes gum arabic to prevent crystallization.
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