[Sca-cooks] re: Lemon Syrup

[jenne at fiedlerfamily.net]

> does heating the sugar/water solution for a long time really
> make a difference? Does it turn into a mild liquid caramel-type
> thing, or does it simply become hot sweet liquid, the same as
> what you'd get if adding sugar to cold water were *poof* suddenly
> hot?

It concentrates the syrup, removing the water. You simmer it uncovered.
The higher the concentration of syrup the better the keeping qualities.

-- Jadwiga Zajaczkowa
jenne at fiedlerfamily.net OR jenne at tulgey.browser.net OR jahb at lehigh.edu
"Are you finished? If you're finished, you'll have to put down the spoon."