1 c White granulated sugar
1/2 c Water
Sugar syrup is used to make homemade liqueurs. To make, the ratio is 1 part sugar to 2 parts water. Boil together for about 5 minutes at a full boil and be sure the sugar is dissolved. The syrup >>MUST<< be cool BEFORE adding the alcohol mixture as heat evaporates the alcohol. PROPORTIONS: One cup syrup plus three cups 80 proof vodka equals 60 proof liqueur. Two cups syrup plus three cups 80 proof vodka equals 48 proof liqueur. If a 100 proof vodka is used, increase the sugar syrup by 1/8 cup. For a "creme de" liqueur, double the amount of syrup called for in the recipe. The greater the amount added, the lower the alcoholic content. Sugar syrup should be adjusted to personal preference and to the outcome of the liqueur's taste since variation can occur. See recipes for the following Liqueurs: Banana, Blueberry, Cherry, Cranberry, Orange, Papaya, Pear, Peach, Apricot, Raspberry, Plum, Pineapple, Chocolate, Hazlenut, Irish Cream, Coconut, Coffee, Orange and Coffee Bean Cordial, Almond, Almond Tasty, Tea, Vanilla Cream, Vanilla Pecan, Ginger, Licorice, Cimmamon, Peppermint, Spicy Herbal. NOTE: Health food stores will have the best selection for many of the ingredients. Frozen, canned or dry fruits may be used BUT flavors will often not be as full. Herbs, nuts, and extracts may be added and/or substituted in recipes creating an endless variety of combinations. Try a few basic recipes before experimenting to develop a feel for proportions. Liqueurs should mature as indicated in the recipe before drinking. Storing tends to round out the taste and flavor. Be sure to keep a record of ingredients, amounts, time aged, etc. for troubleshooting and to assure you can repeat the recipe. Batches may vary for a variety of reasons, such as the freshness of fruit, aging time, etc. TIPS/INFO: ~ Herb and spice flavorings are very potent so begin with a small amount - 1/4 teaspoon to 2 teaspoons
~ Nuts and herbs MUST be crushed or broken to release full flavor ~ Be sure to scrape off all the white rind on orange or lemon peels or a bitter taste will result ~ Blot peels on paper towels to dry off oils and water ~ Ripeness of fruit can affect the final outcome of taste ~ If too weak, add more flavoring and resteep or try 1/4 teaspoon extract ~ To sweeten, the ratio is approximately 1 ounce to 4 ounces ~ If sour or bitter, add more sugar syrup ~ If too sweet, add a bit of lemom and resteep for a week ~ To thicken, add glycerine (1 or 2 teaspoons per quart) which is available at most drugstores and winemaking shops ~ Strain and then filter liqueur once it has aged. To strain, first use a regular strainer and then restrain the fruits and nuts. Squeeze out as much juice as possible. FINALLY, filter the strained juice to achieve a clean finsihed product. Place a coffee filter or a paper filter in a funnel and pour juice slowly, stirring to prevent clogging. Replace filter as required and repeat process if any residue is apparent.
How To make Sugar Syrup's Videos
QUICK AND EASY CARAMEL SYRUP | NO BUTTER AND NO CREAM CARAMEL | CARAMELIZED SUGAR
Making caramel requires only 2 ingredients sugar and water..
simple and easy! this golden syrup is perfect for cakes, cookies, ice creams
pancakes, candies, flans, milk tea, coffee and many more..Hope you Enjoy! ❤️
HOW TO MAKE CARAMEL SYRUP / CARAMELIZED SUGAR RECIPE
Ingredients
1 cup sugar
1/4 cup water
1/3 cup water - add later
Tips:
Store your caramel in the refrigerator for up to 3 -5 months..
From the ref the caramel becomes more thicker don’t worry just put it in a room temperature
before using until it becomes thin again or reheat in microwave for a few seconds..
HOW TO CARAMELIZE SUGAR FOR FLAN ???? IN 3 EASY WAYS
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How to make GOLDEN SYRUP
You can't always find golden syrup in the shops and home made golden syrup is also so much cheaper. So let me show you how to make it in your own home.
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Ingredients:
First:
100g sugar
3TBS water
Second:
1/2 kg sugar
300g boiling water
1 slice lemon
This is How to Make Simple Sugar Syrup for middle eastern sweets
Sugar Syrup is an essential components of middle eastern sweets recipes and can be used in making cocktail as they easily dissolve in the mixture.
This is easy Homemade Sugar Syrup Recipe that can be ready in short time and can be stored for later use in any recipe. I store mine in the fridge and they can last for pretty good time. I use the syrup in the Baklave , Awamma, Jelabi, coconut cake or Basbosa recipes in addition to the famous delicious, amazing Kunafa.
Sugar Syrup Ingredients:
1 cup water
2 cups Sugar
1 tsp lemon juice
More recipes:
Easy Basbousa Sweet Recipe:
How to make Homemade Crispy Jalebi Recipe:
Homemade traditional Baklava Recipe:
Lokma/loukoumades Recipe in English - Fried Sweet Dumplings with Sugar Syrup crispy sweet ball:
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Why is it Called Simple Syrup #shorts
What is a Simple Syrup, and how it's made?
It takes some time to dissolve sugar in your cold coffee or iced drink. Simple syrup is the best way to sweeten any cold beverages.
It's the most uncomplicated syrup to make since it's just sugar (could be a demerara sugar) dissolved in water.
The easiest way to make it is to put In a saucepan 1 cup of water and 1 cup of sugar. For rich simple syrup, 2 cups of sugar and 1 water bring it to a boil, stir continuously until the sugar has fully dissolved. Pour in a separate bottle, and you can keep it in your refrigerator for up to a month.
Instead of simple syrup, a good substitute is agave syrup, Honey syrup, and Maple syrup.
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How To Make Perfect Sugar Syrup
#Sugar #Syrup
white sugar
water
lemon
With a little salt
You can put in a cold place or store in the fridge for future.
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