Siroppi -- Syrups
It's high summer, so hot sodas cloy and just make you thirstier, and you're wondering where to turn to. Fruit syrups.
"?!" You say.
Yes, they're the perfect thing for flavoring a glass of chill water, and also for mixing into shaved ice, to make the most refreshing of summer treats. As is the case with ice cream, making syrups at home is easy, and the end result will be more satisfying than what you can buy at the store, because you can choose exactly what you put into your syrup, and also limit the amount of sugar if you prefer things less sweet.
The following recipes and instructions are taken from Il Re dei Cuochi, a volume published anonymously by Salani Editors in 1885. Excellent advice then and now.
"The simplest syrup," begins the chapter, "is that prepared with sugar and water, though many more are made by dissolving sugar in fruit juice or infusions of herbs. The general rule of thumb for calculating the amount of sugar is simple: As much sugar as will dissolve in the liquid or juice. A cup of an acidic fruit juice can dissolve about a cup of sugar, whereas infusions and herb teas can dissolve slightly more."
"If you want to start from a crystal clear juice, tea or infusion, all you need do heat the liquid over a low flame or in a double boiler, and dissolve the sugar in it. However, you should realize that syrups keep much better if they have been cooked, as they will be less likely to ferment or develop mold."
"To clarify a syrup lightly beat 2 egg whites per quart of syrup, stir them into the syrup, and bring the mixture to a boil while skimming the froth that rises to the surface. Do not keep the syrup on the burner for longer than necessary, since sugar will caramelize quite easily. There are a number of ways to tell if the syrup is done, the easiest of which is density: A spoonful upended from a height should act like oil, in other words pour in a thin stream without splashing, and form round drops on a plate that keep their shape, spreading out only slowly. Finally, if you blow over the poured syrup the skins of the drops should wrinkle."
Using these syrups is quite easy: Fill a glass with icy cold water or shaved ice, stir in one or more tablespoons of syrup to taste, and enjoy! They're also very nice over ice cream, and some would be a welcome variation on maple syrup for pancakes and whatnot.
- Syrup recipes on this site:
A printer-friendly version of the above.
The drinks index.
The General Recipe Index
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