This is a list of notable syrups. In cooking, a syrup is a condiment that is a thick, viscous liquid consisting primarily of a solution of sugar in water, containing a large amount of dissolved sugars but showing little tendency to deposit crystals. Its consistency is similar to that of molasses. The viscosity arises from the hydrogen bonds between the dissolved sugar, which has many hydroxyl (OH) groups, and the water.
Chashni – the generic name in North Indian, Pakistani, Nepali and Afghan languages for a sugary syrup
Cheong – a name for various sweetened foods in Korean cuisine in the form of syrups, marmalades, and fruit preserves
Cherry Smash – a fountain syrup made from cherry syrup along with a blend of other fruit flavors which soda jerks mixed with carbonated water and phosphate.[1]
Date honey – a thick dark brown, very sweet, fruit syrup extracted from dates
Evaporated cane juice – the US Food and Drug Administration (FDA) defines evaporated cane juice as any sweetener derived from sugarcane syrup. The US FDA considers the term "evaporated cane juice" to be misleading because the term incorrectly suggests that it is a juice, when it is sugar syrup. Instead, the US FDA recommends using "sugar cane syrup" or "dried cane syrup" on food labels.[2][3]
Falernum – a syrup liqueur from the Caribbean, best known for its use in tropical drinks
Flavored syrup – typically consists of a simple syrup (sugar fully mixed with water while heated), with naturally occurring or artificial flavorings also dissolved in the syrup.[4]
Fruit syrup – concentrated fruit juices used as sweeteners
Golden syrup – or light treacle (also known as "Refiner's Syrup"), is a thick amber-coloured form of inverted sugar syrup made in the process of refining sugar cane or sugar beet juice into sugar, or by treatment of a sugar solution with acid.
Gomme syrup, or gum syrup – sugar syrup thickened with gum arabic,[5] but some recipes are plain sugar syrup with no gum[6]
Grape syrup – a condiment made with concentrated grape juice
Grenadine – a commonly used, non-alcoholic bar syrup, characterized by a flavor that is both tart and sweet, and by a deep red color.
Honey syrup – made by stirring a heated mixture of honey and water until the honey dissolves.
Squash – a non-alcoholic concentrated syrup used in beverage making
Sugar beet syrup – "The beet-root, when being boiled, yields a juice similar to syrup of sugar, which is beautiful to look at on account of its vermilion color"[9] (1575).[10] This was written by 16th-century scientist, Olivier de Serres, who discovered a process for preparing sugar syrup from the common red beet.
Sweet sorghum – Sweet sorghum has been widely cultivated in the U.S. since the 1850s for use in sweeteners, primarily in the form of sorghum syrup
Treacle – any uncrystallised syrup made during the refining of sugar.[11][12] The most common forms of treacle are golden syrup, a pale variety, and a darker variety known as black treacle. Black treacle, or molasses, has a distinctively strong, slightly bitter flavour, and a richer colour than golden syrup.[13]
Vincotto – in Salento, in the heel of Italy, vincotto is produced from the slow reduction together of a blend of cooked grape must and of a wine that has started to spoil and sour attaining the consistency of dense non-alcoholic syrup. This tradition goes back to the times of the ancient Romans.
Amoretti[15] – American brand with around 100 flavors as of 2020[update].[16]
Aunt Jemima, rebranded to "Pearl Milling Company"[17] – an American brand of pancake mix, syrup, and other breakfast foods owned by the Quaker Oats Company.
^Whitehead, Jessup (1903) [1889]. "Gum syrup". The steward's handbook Part first– Hotel stewarding. Chicago: Whitehead & Co. p. 337. hdl:2027/uc1.$b31773. OCLC612420970 – via Hathitrust.
^Stuart, Thomas (1904). "Gum syrup". Stuart's fancy drinks and how to mix them. New York: Excelsior publishing house. p. 68. LCCN06046581. OCLC1157739680 – via Library of Congress.
^Manrique, I.; A. Párraga; M. Hermann (2005). "Yacon syrup: Principles and processing"(PDF). Series: Conservación y uso de la biodiversidad de raíces y tubérculos andinos: Una década de investigación para el desarrollo (1993-2003). 8B: 31p. Retrieved 2008-04-27.
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