Sweetening Ice Teas – Revisited

After further experimentation, we have refined our recipe for making rock sugar syrup to serve alongside ice teas. (Video and photo of syrup to come…)

The rock sugar in its pre-dissolved, pre-syrup stage

Use the ratio of 2:1 water to sugar e.g. 250ml water to 125g rock sugar

1. Bring water to the boil in a saucepan
2. Reduce temperature to a simmer and add rock sugar
3. Stir occassionally until rock sugar is dissolved
4. Allow syrup to cool to room temp
5. Serve in a small pourer on the side of your ice tea.

Tips:

• The final syrup should have a very low viscosity. It should be watery, even runnier than maple syrup. Don’t let the runny viscosity fool you – it is sufficiently sweet!
• After you’ve let it stand cool, if parts become crystallised, then too much rock sugar was added. You will need to put the mixture back on the stove and add more water.
• If made properly, unused portions of your syrup can be kept in the fridge without it hardening at all.