• A concentrated solution of sugar (sucrose or sucrose with a third its weight of glucose) in water used as an ingredient in many sweet dishes and drinks. Concentrations can be measured in °Beaumé, kg of sugar per litre of solution or kg of sugar per litre of water, the last named being the most convenient. In these last units, a light syrup has between 0.1 and 0.4 kg, a medium syrup between 0.4 and 0.8 kg and a heavy syrup between 0.8 and 3.0 kg of sugar per litre of water. stock syrup has 0.4 kg of sugar per litre of water.

Origin & History of “syrup”

Syrup is etymologically ‘something drunk’. like sherbet, it goes back ultimately to the Arabic verb shariba ‘drink’, whose initial /shr/ sound originated in imitation of the sound of slurping. from this was derived the noun sharāb ‘drink’, which passed into English via medieval Latin siropus and Old French sirop. Arab drinks tend to be liberally sweetened, and so when the word came west it was with the specific sense ‘thick sweet liquid’.