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Simple Sugar Syrup

(Shared recipe submitted by John Overholt.)

John writes: "This syrup is very useful for sweetening fruit (stewed rhubarb or plums for example), fruit salad, half a grapefruit, etc. For the proper taste it is most important to use unrefined sugar. Ordinary white granulated simply gives a sweet taste and not the subtle, delicate and slightly caramel-like nuttiness of unrefined. I got the recipe from a rum bottle!"

Ingredients

  • 1 kg (2.2 pounds) unrefined granulated sugar
  • 1/2 litre (about 17 ounces) of mineral water (not carbonated)

Place the 2 ingredients in a large glass jug or mixing bowl (not metal) and stir until dissolved. Cover and leave for 24 hours. Sterilise a suitable glass container. I use a 1 litre stoppered bottle, but a glass Coke bottle with a screw top would be quite satisfactory. Transfer the liquid to this container and keep in a cool place. Do NOT refrigerate. Use as and when required.

About John: John passed away several years ago. He was a very good email friend from England, which explains the British spellings and ingredients in his recipes. We had many conversations about cooking and I was delighted that he decided to share some of the mouth-watering recipes he mentioned in his correspondence.

Additional recipes submitted by John:

Disclaimer: This recipe was submitted by a contributor and has not been tested by TerisKitchen.com.

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