Water (for syrup)

Description

Water for syrup is a crystal clear, colorless, and odorless base that has no distinct flavor on its own, but determines the clarity and consistency of the finished syrup; when used with sugar, it creates a smooth, shiny liquid with a neutral flavor profile that enhances the aromas of the additions. Nutritionally, water provides no calories or macronutrients, but it is essential for hydration, nutrient transport, and body temperature regulation; it should be noted that it is the sugar added to the syrup that determines the energy value of the product. In the kitchen, water for syrup is useful for preparing simple syrups, flavored syrups, jams, glazes, drinks, and cocktails, as well as for cooking fruits and making reductions. It should be stored in a clean, airtight container; the finished syrup should be kept in the refrigerator in a sterile jar and used within a few weeks, while raw filtered or bottled water should be stored in a cool, dark place.