Syrup for Freezing

Syrup for Freezing

*Heavy syrup is suitable for soft fruits such as strawberries, black and red currants, raspberries and gooseberries. Medium syrup is used for freezing citrus fruits and stone fruit such as plums, apricots and peaches. Thin syrup is used for freezing apple slices.
0 from 0 votes
Print Pin Rate

Ingredients

  • Caster sugar
  • Water

Instructions

  • Add sugar to water and heat gently, stirring until the sugar has dissolved.
  • Bring to a boil. Chill well before using.

Notes

Heavy syrup: 2 lb (1 kg) to 2 pints (1.25 litres)
Medium syrup: 1 lb (500 g) to 1 pint (.75 litres)
Thin syrup: 8 oz (250 g) to 1/2 pint (300 ml)
unsplash-logoLucinda Hershberger
Tried this recipe?Mention @PinnyandTrowel or tag #pinnyandtrowel!
Tried this recipe?Mention @PinnyandTrowel or tag #pinnyandtrowel!


Leave a Reply

Your email address will not be published. Required fields are marked *