Syrup Recipes & Calculations
I’ve recently been putting a lot of work into perfecting fruit syrups for waffles. The last few weeks have seen me do blackberry, strawberry, pear, apple, mango, orange, lemon, pineapple and more. Throughout all the work, I eventually discovered that producing syrup requires as much metric precision as crafting a fine waffle; it’s no simple task.
I’ll soon be posting more syrup recipes. But the big excitement for now is my newly-developed syrup formula spreadsheet. You simply input the weight of the pan with which you’re cooking, the weight of the fruit juice with which you’re working, a measurement of the juice’s sugar content (you’ll need a refractometer for that … or at least a web search to ballpark the figure). and your target sugar concentration + desired ratio of juice to sugar in the initial mix. The spreadsheet then outputs how much sugar you need to add to the juice, the final yield of syrup, and your final pan weight. It’s incredibly convenient and takes all of the guesswork out of making a fine syrup.
Granted, the spreadsheet isn’t everyone’s cup of tea, but for anyone reading this site, I’m inclined to think it and the upcoming recipes will be of great interest. I’ll likely be posting a companion spreadsheet for each recipe so that some baseline figures are included and can be customized by you, to match your particular setup and desires for the syrup.
As far as I know, there are no other metric resources for fruit syrup production, so I’m very excited to be working on these recipes and to have the opportunity to share them.