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Simple Syrup

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NEWS
August 23, 2012 | By Noelle Carter
Also called sugar syrup, simple syrup is a basic solution of sugar and water that has been heated until the sugar is completely dissolved. Simple syrups are used in a variety of recipes in the kitchen, whether brushed over cake layers before frosting to add moisture, tossed with fruit salads to sweeten, or shaken with cocktails for flavor and balance. The ratio of sugar to water in a simple syrup can vary depending on its use in a recipe, but a basic standard is equal parts of each: 1 part sugar to 1 part water.
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FOOD
September 7, 2013 | Jessica Gelt
There are times when hard liquor feels too, well, hard, but beer or wine just won't do. That's when it's best to get creative. Take, for example, an interesting little tipple created by mixologist Dave Fernie (Harvard & Stone, Pour Vous) for chef Phillip Lee's new Scratch Bar on La Cienega Boulevard's restaurant row. Nigori sake serves as the base of this light refresher, which is pepped up by the addition of fresh pineapple and lime juices and a touch of simple syrup. The final, pleasing twist is delivered via a pinch of salt.
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FOOD
July 24, 1986 | JOAN DRAKE, Times Staff Writer
Question: I have a recipe that calls for simple syrup and I don't know what it is, where to buy it or whether I can make it myself. Can you help? Answer: The syrup is often available where liquor supplies are sold, but you can also make it yourself using this recipe from the Women's Day Encyclopedia of Cookery, Vol. 4 (Fawcett: 1966). SIMPLE SYRUP 2 1/2 cups sugar 3/4 cup light corn syrup 1 1/4 cups water Combine sugar, corn syrup and water in large saucepan.
FOOD
May 22, 2013
  Total time: 20 minutes, plus macerating time Servings: 1 Note: From Peter Birmingham at Norman's, where the drink is made with Ron Matusalem Platino rum. Birmingham also recommends Bacardi Silver or Cruzan Estate Light rum. You'll have enough simple syrup and candied kumquats for up to 12 drinks. Candied kumquats 1 cup boiling water 1 cup sugar 12 kumquats, whole 1 stalk lemongrass, ends trimmed and two outer layers removed, slightly smashed with the side of a chef's knife 1/2 teaspoon orange blossom water 1. Add the boiling water to the sugar.
FOOD
June 25, 2003 | Russ Parsons, Times Staff Writer
There is nothing in all the pastry chef's art that can compare to a perfect peach -- the melting texture, the heady perfume, the complex interplay of sweet and tart. But just how many times in a summer do you find perfection? Face it; most of the fruit we buy can use a little help. That's why desserts were invented in the first place. The assist can come in the form of something as tricky as puff pastry or in a syrup so basic its official name is simple.
FOOD
December 23, 2010
  Pearfect Asian Total time: 8 minutes Servings: 1 Note: Adapted from Lee Hefter, WP24. To make simple syrup, combine equal parts water and sugar in a saucepan and heat until the sugar dissolves. Remove from heat and cool before using. To make pear purée, peel and core a ripe pear, preferably a Bartlett. Purée the pear in a blender with 1 ounce water. You can add a little lemon juice to keep it from oxidizing. This makes about one-half cup purée.
FOOD
February 23, 2013 | By Noelle Carter, Los Angeles Times
Dear SOS: I just had the best cocktail of my life last night at the Tasting Kitchen in Venice. It was called the Braveheart - an off-the-menu scotch drink with ginger and lemon. Any chance you could find out the recipe? Jean Kim Los Angeles Dear Jean: A touch of fresh lemon and ginger juice give a subtle tang to blended scotch in this wonderful concoction, sweetened with just a hint of honey. I'll definitely be making this one again. Tasting Kitchen's Braveheart Total time: 5 minutes Servings: 1 cocktail Note: Adapted from Tasting Kitchen.
FOOD
December 29, 2011
Whisper Campaign Servings: 1 Total time: 5 minutes Note: From Alex Day of Proprietors. For the camomile-infused Calvados, add 3 tablespoons loose-leaf camomile tea to 6 ounces Calvados and let it sit at room temperature for 25 to 30 minutes (taste to make sure it doesn't over-steep); strain and discard the tea. To make simple syrup, combine equal parts water and sugar in a saucepan and heat until the sugar dissolves; cool before using. 1 ounce camomile-infused Calvados 1/2 ounce fresh lemon juice 1/4 ounce yellow Chartreuse 1/4 ounce simple syrup Dry sparkling wine In a cocktail shaker filled with ice, combine the camomile-infused Calvados, lemon juice, Chartreuse and simple syrup; shake and strain into a chilled flute.
FOOD
May 21, 2008
  Total time: 6 minutes Servings: 1 Note: Adapted from Bar Nineteen 12 bar manager Philip Spee. To make simple syrup, combine equal parts sugar and water in a small saucepan and heat until sugar dissolves. 6 lime wedges 5 basil leaves 1/2 ounce simple syrup 2 ounces cachaça 1 ounce soda, or to taste 1. Combine five of the lime wedges, four of the basil leaves and the simple syrup in a cocktail shaker. Using a muddler or the back of a spoon, muddle firmly five or six times, until the lime wedges have released some of their juice.
FOOD
April 2, 2008
  Total time: 5 minutes Servings: 1 Note: From Colin Campbell of BLT Steak. Campbell uses Tio Pepe sherry, available at fine-wine merchants. To make simple syrup, heat equal amounts of sugar and water in a small saucepan over medium heat until the sugar dissolves. Allow to cool before using. 2 ounces chopped cucumber, plus 1 slice for garnish 2 ounces Hendrick's gin 1/2 ounce dry fino sherry 1 ounce fresh lemon juice 1 ounce simple syrup Place the cucumber in a shaker and muddle.
NEWS
May 4, 2013 | By Rene Lynch
Mint juleps and margaritas: That's what's being served this Kentucky Derby-meets-Cinco de Mayo weekend. The Kentucky Derby is considered one of the most exhilarating two minutes in sports, Tradition dictates that the derby is always held on the first Saturday in May at storied Churchill Downs in Louisville, Ky. Kentucky Derby tradition also dictates that the race is best enjoyed with a mint julep nearby. (And, if you are a lady, a lavish hat won't hurt, either.) 25 Cinco de Mayo recipes The cool, refreshing cocktail is served over crushed ice, and is easy to prepare: A little bourbon, some simple syrup, and mint.
FOOD
February 23, 2013 | By Noelle Carter, Los Angeles Times
Dear SOS: I just had the best cocktail of my life last night at the Tasting Kitchen in Venice. It was called the Braveheart - an off-the-menu scotch drink with ginger and lemon. Any chance you could find out the recipe? Jean Kim Los Angeles Dear Jean: A touch of fresh lemon and ginger juice give a subtle tang to blended scotch in this wonderful concoction, sweetened with just a hint of honey. I'll definitely be making this one again. Tasting Kitchen's Braveheart Total time: 5 minutes Servings: 1 cocktail Note: Adapted from Tasting Kitchen.
NEWS
September 11, 2012 | By Jenn Harris
I've always thought of Cognac as a drink that should be sipped. And it is. The smooth honey-colored liquor hits your tongue and warms your throat as it goes down, eliciting an "ah" sigh that deserves a leisurely pause of enjoyment. So when I found myself sucking down Cognac cocktails faster than the waiter could bring them Monday night I alarmed myself -- but when Cognac connoisseur and eighth-generation Hennessy family member Maurice Hennessy toasts you with a pink Cognac cocktail, you drink it. Hennessy visited the Crustacean restaurant in Beverly Hills on Monday for a Cognac tasting.
NEWS
August 23, 2012 | By Noelle Carter
Also called sugar syrup, simple syrup is a basic solution of sugar and water that has been heated until the sugar is completely dissolved. Simple syrups are used in a variety of recipes in the kitchen, whether brushed over cake layers before frosting to add moisture, tossed with fruit salads to sweeten, or shaken with cocktails for flavor and balance. The ratio of sugar to water in a simple syrup can vary depending on its use in a recipe, but a basic standard is equal parts of each: 1 part sugar to 1 part water.
FOOD
June 23, 2012 | By Noelle Carter, Los Angeles Times
Dear SOS: Mucho Ultima Mexicana Restaurant in Manhattan Beach makes the best strawberry mojito I have ever had. Can you please get the recipe from them so I can make and enjoy it at home? It's the perfect drink. Thank you. Diana Lecanda Sherman Oaks Dear Diana: Bright and lightly sweet, fresh strawberries are a perfect complement to the classic lime and mint in this mojito. Mucho Ultima changes its mojitos seasonally but was happy to share this recipe with us. Cheers!
FOOD
February 2, 2012 | By Russ Parsons, Los Angeles Times
I'm writing this column having just spent an hour with our local fruit gleaner picking tangelos from my tree. We must have pulled at least 40 pounds. Earlier in the day, I'd picked an additional three dozen pieces of fruit for recipe testing. And the danged tree still looks like it hasn't been touched. This time of year in Southern California is an embarrassment of citrus riches. We've got so many tangerines, oranges, lemons, grapefruits and tangelos in my neighborhood that it seems impossible to figure out what to do with them all. One solution, of course, is gleaning - that's where volunteers harvest backyard fruit for donation to food charities.
NEWS
May 4, 2013 | By Rene Lynch
Mint juleps and margaritas: That's what's being served this Kentucky Derby-meets-Cinco de Mayo weekend. The Kentucky Derby is considered one of the most exhilarating two minutes in sports, Tradition dictates that the derby is always held on the first Saturday in May at storied Churchill Downs in Louisville, Ky. Kentucky Derby tradition also dictates that the race is best enjoyed with a mint julep nearby. (And, if you are a lady, a lavish hat won't hurt, either.) 25 Cinco de Mayo recipes The cool, refreshing cocktail is served over crushed ice, and is easy to prepare: A little bourbon, some simple syrup, and mint.
ENTERTAINMENT
September 30, 2011
Michael Loomis' drinks had a formidable audience when President Obama hosted a fundraiser this week at Fig & Olive, the Westside branch of the New York-based pan-Mediterranean restaurant where Loomis is bar manager. His newest drink, the Fig & Walnut Julep, is surprisingly his first cocktail to feature the restaurant's titular ingredient. The slight spice of black mission figs is smoothed out with bourbon and elderflower, with a walnut dusting to evoke the coming winter. Fig & Walnut Julep by Michael Loomis 1.5 oz. Four Roses Bourbon .75 oz. St. Germain Elderflower liqueur .75 oz. lime juice .25 oz. Taylor Tawny Port .25 oz. simple syrup 2 black figs (muddled)
FOOD
December 29, 2011
It's the End of the Year as We Know It Servings: 1 Total time: 4 minutes Note: From Devon Espinosa of Ink. You can use your favorite apple cider; Espinosa uses Zeigler's organic. To make simple syrup, combine equal parts water and sugar in a saucepan and heat until the sugar dissolves. Remove from heat and cool before using. To juice the ginger, puree the ginger root and strain, discarding the solids. 1 1/2 ounces spiced apple cider 1/2 ounce fresh lemon juice 1/2 ounce simple syrup 1/2 ounce fresh ginger juice (from about 2 ounces fresh ginger)
FOOD
December 29, 2011
Whisper Campaign Servings: 1 Total time: 5 minutes Note: From Alex Day of Proprietors. For the camomile-infused Calvados, add 3 tablespoons loose-leaf camomile tea to 6 ounces Calvados and let it sit at room temperature for 25 to 30 minutes (taste to make sure it doesn't over-steep); strain and discard the tea. To make simple syrup, combine equal parts water and sugar in a saucepan and heat until the sugar dissolves; cool before using. 1 ounce camomile-infused Calvados 1/2 ounce fresh lemon juice 1/4 ounce yellow Chartreuse 1/4 ounce simple syrup Dry sparkling wine In a cocktail shaker filled with ice, combine the camomile-infused Calvados, lemon juice, Chartreuse and simple syrup; shake and strain into a chilled flute.
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