Syrup
A thick sugar-water solution used as a sweetener and condiment.
Syrup (sometimes spelled sirup) is a thick, sticky liquid condiment made mostly from sugar dissolved in water. The word comes from the Latin *sirupus*, which traces back to the Arabic *sharāb*, meaning a beverage or wine. Syrup contains a high concentration of dissolved sugars but rarely forms crystals. When concentrated, it has a consistency like molasses. Its thickness comes from hydrogen bonds between the sugar molecules, which have many hydroxyl (OH) groups.
Many types of syrup are used in food production. These include agave syrup (from the agave plant), cane syrup (from sugar cane), chocolate syrup, corn syrup, glucose syrup, golden syrup (a byproduct of refining crystallized sugar), high fructose corn syrup (common in the United States), maple syrup, and table syrup.
Syrups are often used in beverages. Granulated sugar does not dissolve well in cold drinks or alcohol, but syrups mix easily with other liquids, making them a better choice for sweetening cocktails and other 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 can feed yeast in ethanol fermentation. The usual ratio is equal parts sugar and water by volume, but rich simple syrup can go up to two parts sugar to one part water. Pure sucrose reaches its saturation limit at about 500 grams of sugar per 100 milliliters of water.
Demerara syrup is made by combining demerara sugar (a natural brown sugar) with water. Other sweeteners like honey or agave nectar can also be used to make syrups. Adding spices during preparation creates spiced simple syrup.
Gomme syrup (or gum syrup) is a boiled mixture of sugar and water with the highest possible sugar-to-water ratio. Older recipes include gum arabic, which prevents crystallization and gives a smooth texture. Some modern recipes leave out the gum arabic to cut costs, making it essentially simple syrup. Gomme syrup is common in mixed drinks. In Japan, liquid sweeteners for iced coffee are called gum syrup, though they usually contain no gum arabic and are just simple syrup. Ingredients vary by brand—some use glucose-fructose syrup, others use sugar, or a blend of both.
Flavored syrups are made by infusing simple syrup with flavoring agents during cooking. These agents can include herbs, spices, or aromatics, often combined. For example, adding orange f
- 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 cold drinks and alcoholic beverages where granulated sugar does not dissolve easily
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 get up to 2:1 for rich simple syrup. For pure sucrose the saturation limit is about 5:1 (500 grams sucrose to 100 millilitres water).
Reader's Guide
Syrup serves as a versatile sweetener in food production, particularly valuable for 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. Various types exist, including agave syrup from agave stems, cane syrup from sugar canes, and maple syrup. In industrial contexts, glucose syrups with a dextrose equivalent over 90 are used in fermentation. Gomme syrup, a boiled mixture with the highest possible sugar-to-water ratio, historically includes gum arabic to prevent crystallization and add smooth texture, though some modern recipes omit it. Flavored syrups are made by infusing simple syrups with herbs, spices, or aromatics during cooking, commonly used at coffee bars in the United States for flavored drinks and desserts.
Did You Know?
- The word syrup derives from Latin 'sirupus', from earlier Arabic 'شراب' (sharāb), meaning beverage or wine.
- Simple syrup is used by bartenders as a sweetener for cocktails and as a yeast feeding agent in ethanol fermentation.
- Gomme syrup is French for 'gum syrup' and traditionally contains gum arabic to prevent sugar crystallization.
- Corn syrup is made from corn starch using an enzymatic process that converts it to sugars.
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