It’s really the simple things in life that we take for granted. Just the other day, I was telling a friend how to keep some simple syrup at hand if he wanted to mix cocktails for a party. “Simple syrup?!” he gawked, “isn’t that what you use for baking?” Now, it was my turn to gawk. Suddenly, it struck me that that he had it mixed up with golden syrup! “No, no, I’m talking about ‘chashni’, the kind we use for nimboo paani”, I told him. He rang off after telling me that he’d make it right away, only to WhatsApp me pictures of a gluggy, sticky, mess! He told me he’d boiled the syrup (rookie mistake!) and now it wouldn’t dissolve in any drink he was trying to make!
That’s when it struck me to write up a ‘Kitchen Basics’ series on the blog, where I can share some very basic things that a lot of recipes might take for granted that you know already.
So I’m kicking things off with this very aptly named ‘Simple Syrup’, which is equal parts sugar and water and must be simmered, not boiled, just for about 20 to 30 seconds (or until you whisk the sugar to dissolve) and then just take it off the heat and let it cool in a sterilized jar. I like to keep some at hand when I know I’m going to use it up over the next week or so, because it doesn’t last too long. I’ll have a cool recipe on the blog soon where you can use this simple syrup.