Rich Simple Syrup
Rich Simple 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.
Composition
Derived from the ingredient records — The sugar is stated as the sucrose the recipe dissolves. This one sits within a percentage point of the solubility limit of sucrose at room temperature, which is why it needs heat to dissolve and why it can crystallise in a cold fridge. 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 · 35mWarm the 150 ml water and stir in the 300 g granulated sugar in two or three additions, waiting for each to go clear before the next. This is close to as much sugar as water will hold, so it wants heat and patience rather than more stirring.
Cool completely and bottle. If crystals form on the shoulder of the bottle in the fridge, warming it gently takes them back into solution.
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.