Liquid Assets: Simple Syrup

I recently began keeping simple syrup in my fridge. It's stored in a recycled Bonne Maman jam jar (my kosher salt occupies an identical residence stoveside - I just love those jars!). But after seeing a long-necked bottle of simple syrup the other day at Trader Joe's I realize a need a new jar, something that will dispense the syprup more easily. A recycled vinegar bottle might be perfect, especially one with a pour spout.

Simple syrup is just sugar water (who remembers the scene in Men in Black where the alien in the Edgar suit asked for sugar water?!?). To make it you bring equal parts sugar and water (you can play with the ratio) to a boil and simmer until the sugar is dissolved.

Simple syrup is handy for a variety of summer beverages and cocktails including gimlets, fresh lemonade, and as a sweetener for iced coffee or tea. It's also used frequently in the sweet kitchen as a soaking syrup, dry cakes being a pastry chef's nightmare. Previously, I just made some whenever I needed it. For the summer, at least, I'll keep it stocked.

Simple Syrup

In a medium saucepan:
2 ½ cups water
2 cups sugar

Bring to a boil and simmer for 1-2 minutes or until the sugar is completely dissolved. Cool to room temperature and store in a glass bottle, recycled if possible.


Related posts:
How to Sweeten a Cocktail (The Atlantic)