Generally
a recipe will call for sugar syrup rather than
granulated sugar. This is because granulated sugar
doesn’t dissolve in cold liquids and you
end up with a sour tasting drink and a mouthful
of sugar in your last gulp. But, don’t be
put off by the recipes that call for sugar syrup
if you haven’t got any as it’s a complete
doddle to make:
Dissolve 1 part sugar to 2 parts
hot or boiling water, and allow to cool before
using. It really is as simple as that! If you
keep it in the fridge it should stay fresh for
2 to 3 months.
And if you can’t be doing
with making it in advance (and let’s face
it not many of us can) then just dissolve the
same amount of icing sugar into warm water for
immediate use.
If you’re making liqueur
coffees it is important to add sugar to the coffee
before floating the liqueur on top as it changed
the density of the liquid and helps it to float
on top rather than mix in. |