As an expert sommelier and brewer, I can confidently say that simple syrup does not need to boil. In fact, boiling the syrup can actually have negative effects on its quality. When sugar and water are heated together, it takes longer for the sugar to dissolve if the water is not brought to a boil. However, this slow heating process does not ruin the syrup, it just requires a bit more patience.
Boiling the syrup can cause the sugar to caramelize and change its flavor profile. This is not ideal if you are looking for a neutral sweetener to use in various drinks and recipes. By gently heating the mixture until the sugar is fully dissolved, you can ensure that the syrup retains its original flavor and consistency.
To make simple syrup, start by combining equal parts sugar and water in a saucepan. For example, you can use 1 cup of sugar and 1 cup of water. Place the saucepan over medium heat and stir continuously until the sugar is completely dissolved. This process may take a few minutes, but it is worth the wait to achieve a high-quality syrup.
Once the sugar is dissolved, remove the saucepan from the heat and let the syrup cool down. It is important to note that you should not rush this cooling process by placing the hot syrup in the refrigerator immediately. Allow it to cool naturally at room temperature.
Once the syrup has cooled, transfer it to a glass container for storage. Glass containers are ideal as they do not impart any unwanted flavors to the syrup. Seal the container tightly and place it in the refrigerator.
Simple syrup can be stored in the refrigerator for two to three weeks. However, it is best to use it within the first week for optimal freshness. If you notice any changes in color or texture, it is a sign that the syrup has gone bad and should be discarded.
Boiling simple syrup is not necessary and can actually alter its flavor. By gently heating the sugar and water until the sugar is fully dissolved, you can create a high-quality syrup that can be stored in the refrigerator for a couple of weeks. The key is to be patient and let the syrup cool naturally before refrigerating.