Simple and invert sugar syrup - Wind In The Roses

Sugar Syrup

Invert Sugar Syrup

Use 2 parts sugar to 1 part water or the herbal tea of your choice.

You can use any amount of sugar that you have a pot or pan big enough to work in, but smaller amounts are easier to work with.

The amount of syrup you make will be slightly more than the amount of water. For example, if you use 2 liters (2000 mls) of white and 1 liter (1000 mls) of tea or water (as pictured here), you will get 1200 mls of sugar syrup.

Put the sugar into a clean baked enamel saucepan. Turn heat to medium-high and begin stirring. As sugar begins to melt, it will turn a light brown. Continue stirring so it does not burn (turn black).

If any sugar should burn (turn black), stop cooking and let it cool of so you can remove the hardened pieces of burnt sugar and throw them away. You can then resume cooking the sugar. A little burnt sugar can affect the taste of the entire batch, so it is better to stop and wait for awhile and then go on cooking it later if any is burnt. Sugar will melt on the high heat but will become a deep reddish brown (burnt umber).

Keep stirring. Sugar will continue to melt. Turn heat down to medium and then to low as sugar continues to melt. And keep stirring.Keep stirring. Sugar will continue to melt. Turn heat down to medium and then to low as sugar continues to melt. And keep stirring.

[Optional] In another saucepan, bring water or herbal tea to just below a boil.] Heating the water or tea will make the process of combioning it with the hot melted sugar easier, but it is not necessary.

When the sugar has completely melted, turn down the heat to low and then very carefully and slowly pour a wee dollop of the heated water or tea into the melted, liquid sugar. Wear gloves, as the hot liquid sugar will buck up and steam and spit and hiss.

Keep stirring. When hissing has stopped, pour in another small amount of water and keep stirring. Be careful not to get your hands in the steam -- it is very hot. Repeat this procedure until you can pour water into the melted sugar without getting a steam reaction, and then pour the rest of water/tea in and simmer and stir until it has a consistent syrupy (no lumps) texture.

Turn offf heat and set aside to let cool.

Caution:

Boiling sugar is very hot. You should wear gloves and probably should not attempt this with small children or pets around who might act unexpectedly, at least not until you have tried it once and understand how it works.

When it has cooled off, pour the syrup into a clean jar to store.

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Simple Sugar Syrup
Use 2 parts sugar	To one part water
Put sugar into sauce pan.
Add water.
Bring to a boil over medium-high heat and boil until sugar is dissolved. Turn down heat and simmer over medium heat for a few minutes and then turn off heat and let it cool off
When the syrup is cool, store it in bottles and cap
The Yoga of Eating by Charles Eisenstein Cook's Illustrated Make-Ahead Cookbook This is not strictly an all-nourishing foods cookbook, but it uses real ingredients and has lots of side dishes that can be made ahead of time. Where a particular ingredient isn't the most nutrient-dense food available, it can be easily substituted. Sacred and Herbal Healing Beers by Stephen Harr Buhner Lights Out: Sleep, Sugar, and Survival by T. S. Wiley. This book talks about the circadian rhythms and how sleep plays a major role in your state of health. Cure Tooth Decay by Ramiel Nagel

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