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SUGAR FOR SYRUPS

The best kind of sugar to use in the preparation of syrup is very dry, refined white sugar in a crushed, powdered, or granulated form. This is a chemically pure sugar produced by sugar refineries. It requires no further preparation. Pure white sugar is best used in the preparation of an independently permanent (off-grid) syrup due to the fact that the sugar (sucrose) to water ratio is critical for the resulting syrup to provide adequate preserving properties. For this class of preparation, the use of damp sugar should be avoided, as it can disturb this crucial water/sugar proportion.

If raw, unrefined, or brown sugar is to be relied on as a preservative, it is necessary to simmer the syrup; then skim or strain off the froth (in certain pharmacy texts you find the more scornful term “scum” applied here), which contains vegetable “impurities” (the organic ballast products of Nature seem to perturb pharmacists). If impurities are obviously diffused in the liquid, which will not readily rise as froth, it is useful to add, before applying heat, a little egg white, previously beaten up with water, which by coagulating at the boiling temperature forms a clot, enclosing the impurities, and facilitating their removal. (Gotcha!)

Dissolving sugar in water can be accomplished by either cold or hot process.

DISSOLVING SUGAR BY COLD PROCESS

This process is used to dissolve sugar in distilled water to make a simple syrup; or to dissolve sugar in a medicated liquid (infusion, decoction, concentrate) to make a medicated syrup, or in fruit juice to make a flavoring syrup by agitation without the use of heat. Sufficient agitation is accomplished by shaking the container vigorously from time to time.

1. Place the properly weighed white sugar in a sterilized bottle that is one and a half to two times as large as the required volume of syrup (this allows for active agitation of the mixture and more rapid solution).

2. Add a properly measured amount of purified water.

3. Securely cap the bottle.

4. Hasten solution by vigorous agitation of the bottle until the sugar is dissolved. The syrup will be crystal clear when the sugar is completely dissolved.

5. Finally, the syrup should be strained through a piece of cotton flannel or muslin placed over the orifice of a large funnel directing the syrup into a very clean, completely dry bottle.

DISSOLVING SUGAR BY WARM PROCESS

In the case of some syrups, where the thick or cohesive character of the solvent impedes rapid solution of the sugar, or when the syrup is wanted in a hurry, a moderate heat can be employed to facilitate solution. This is done as follows:

1. Put the accurately weighed white sugar and properly measured liquid (plain distilled water, infusion, decoction, concentrate) into a strong sterilized bottle that is one and a half to two times as large as the required volume of syrup.

2. Securely cap the bottle.

3. Place it in a water bath and keep it at a temperature of about 120° to 125° F.

4. Frequently agitate the mixture until perfect solution is consummated. Loss of any volatile principles is avoided by keeping the bottle tightly capped throughout and after the preparation process.

MAKING A PERMANENT SIMPLE SYRUP THAT REQUIRES

NO REFRIGERATION TO PRESERVE

A simple syrup is a very simple preparation, but it has to be made with care and precision using sterilized equipment along with proper concentration of the sugar in pure (distilled) water. These factors are crucial for a self-preserving product with minimum possibilities of crystallization because the solution is too concentrated, or not concentrated enough so that yeast, molds, and bacteria develop.

It has been found that 85 Gm of white sugar (sucrose) to 47 ml of pure water is the ideal proportion to render a perfectly concentrated solution (syrup) that is self-preserving. This will render approximately a 64 percent strength of sugar by weight in the syrup. As mentioned, less sugar allows enough water activity to promote