Syrups for Beverages
- A variety of beverages call for sweetening to offset the tartness of some juices used in the drink recipes. Granulated sugar does not dissolve easily in cold drinks or ethyl alcohol. Since the following syrups are liquids, they are easily mixed with other liquids in mixed drinks, making them superior alternatives to granulated sugar.
- Simple syrup
- A basic sugar-and-water syrup used to make drinks at bars. Simple syrup is made by stirring granulated sugar into hot water in a saucepan until the sugar is dissolved and then cooling the solution. Generally, the ratio of sugar to water can range anywhere from 1:1 to 2:1. Simple syrup can be used as a sweetener. However, since it gels readily when pectin is added, its primary culinary use is as a base for fruit sauces, toppings and preserves.
- Flavoured syrup
- Flavoured syrups are made by adding flavouring matter to a simple syrup. For instance, syrupus aromaticus is prepared by adding certain quantities of orange flavouring and cinnamon water to simple syrup. This type of syrup is commonly used at coffee bars, especially in the United States, to make flavoured drinks.
- Gomme syrup
- Gomme syrup (or gum syrup; gomme is French for “gum”) is an ingredient commonly used in mixed drinks. It is also commonly used as a sweetener for iced coffee in Japan. Like bar syrups, it is a sugar and water mixture, but has an added ingredient of gum arabic which acts as an emulsifier. Gomme syrup is made with the highest percentage of sugar to water possible, while the gum arabic prevents the sugar from crystallizing and adds a smooth texture.
Gum arabic, also known as acacia gum, chaar gund, char goond, or meska, is a natural gum made of hardened sap taken from two species of the acacia tree.