Demerara Syrup
Demerara Syrup is a sweetener with no alcohol in it, not yet used in a drink on this site.
Making it
refrigerated and sealed. A shelf life here is conservative bar practice rather than a food-safety authority's figure, and it assumes the preparation was bottled clean and cold.
Sold by specialist suppliers. The commercial versions vary in strength, which matters in a drink built on two parts spirit to one part syrup.
Composition
Derived from the ingredient records — The sugar is stated as the sucrose the recipe dissolves. Every figure here is derived from the ingredient records this recipe names, not measured in a bottle: mass and volume are summed over the lines and the density falls out of the two. The method is worth one check - a one-to-one syrup comes out at 1.228 g/ml against the 1.230 published for a 50% sucrose solution at 20 degrees, a difference of 0.15%. It is marked estimated because a derivation is not a measurement.
Used in these drinks
most firstNothing on the site uses this yet. It is here because a preparation or a drink names it.
Method
2 steps · 34mWarm the 250 ml water and stir in the 250 g demerara sugar until clear. The larger crystals take longer to go than white sugar and the syrup stays faintly cloudy, which is the molasses still on them rather than undissolved sugar.
Cool to room temperature and bottle.
The amounts above are the batch this recipe makes, not a portion of it, and they do not scale with any drink count — a preparation is made once and then measured out of.