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As we know, syrup is a mixture based on water and sugar that is widely used in the kitchen. It serves to preserve food for longer and, in the case of fruit, not only preserves all its qualities intact, but also enhances them and provides a different flavor that is highly appreciated by professionals when making their creations.
Depending on the different variables that influence the preparation of the syrup, such as cooking time, temperature or the amount of water and sugar, the consistency of the syrup can vary and offer different textures and flavors to the cherries in syrup or any other fruit that we want to submerge in the syrup. Let’s see the different types of syrup for cherries we can prepared.
Types of cherries in syrup
To make the syrup, you will need white refined sugar. Dissolve it in water and cook it in a stainless steel or non-enamelled copper container. Cooking should be gradual. First, heat over low heat for a few minutes so that the sugar dissolves. Once melted, we raise the temperature and let it cook according to the consistency we want.
It is important not to stir the syrup during the process, although we must be careful so that it does not crystallize on the walls of the container where we are making it. To do this, pass a soaked brush along the edges for the duration of cooking.
In principle, the basic syrup is made with twice the amount of water than sugar, for example, 100 grams of sugar in 200 ml of water, although there are other professionals who make it with the same amount of water and sugar. Depending on the proportions used, the result will be different. These are the types of syrup that we can obtain:
Loose syrup
This type of syrup is obtained when the mixture of water and sugar starts to boil at 100 ºC. It can be removed from the heat when it reaches its boiling point or, if we have put the same amount of water and sugar, it can be removed one minute after boiling. This syrup is ideal for fruit salads and biscuits, as it is not aggressive at all.
Syrup with fine thread
When the syrup exceeds 100 ºC it begins to thicken. Once it has reached 105ºC, it is removed from the heat and we will see how the mixture forms fine threads that break easily. This type of syrup is the most used to preserve the fruit.
Strong string syrup
This syrup is prepared at a temperature that does not exceed 110 ºC. In this case, the threads that are formed are thicker and do not break as easily as in the previous syrup. It is widely used for glazes, cakes, candied fruit and in all kinds of pastry recipes.
Hard ball syrup
When the temperature reaches 130 ºC, a syrup quite similar to the previous one is formed. In this case, the ball that forms, when touched with cold water, is a little harder and more difficult to crush with your fingers. It is used to make candies, decorations and jams.
Soft ball syrup
This syrup is made at a temperature of 120 ºC. If you take the syrup with your fingers moistened with cold water, we will see that a small white ball forms. It is a type of syrup that is used to prepare buttercream, soft candies, preserves and Italian meringue.
As the temperature increases, more consistent syrups are obtained until reaching the point prior to caramel (150 ºC), which is mainly used for cotton candy, or caramel (160 ºC), which is used to make flans, chocolates, puddings , icings and cabello de ángel (pumpkin strands), among others.
Although loose syrup or fine thread syrup are the most used to make cherries in syrup, they can also be made with other more consistent types of syrup if you want to enhance the sweetness of the cherry or give it a different texture.
In addition, the syrup can be flavored by adding strips of orange, lemon or a cinnamon stick during cooking. Spirits, such as rum or brandy, can also be used. In this case, it is not added during cooking, but after removing the mixture from the heat, without forgetting to stir the mixture well so that the liquor impregnates the syrup.
Professionals use cherries in syrup all the time and need a reliable supplier that offers different formats, packaging or even different types of cherry syrup to suit their needs. In the case of Lazaya, in its extensive catalog there are cherries with and without stones, whole or in halves, different sizes and brix, with or without sugar, in water, etc. We adapt to the most demanding chefs and pastry chefs with cherries of the highest quality. Contact us and tell us what you need. We will wait for you.
