WE use in making sugar syrup an instrument, called a pèse-syrop or saccharometer, which measures the density of the syrup. To make sherbets or water ices, the syrup meter should read 15" (note that this is a measure of density and not of temperature). As you may not have this instrument, you will have to judge for yourself whether the syrup is too thick and needs to have a little boiling water added to it or whether, on the contrary, it needs a little more sugar (which should be dissolved in a little boiling water before it is added to the syrup). However, if you use the proportions of sugar and water indicated, there
should be no trouble.
1 3/4 cups granulated sugar
41/4 cups cold water
IN A saucepan, combine the sugar and cold water, and stir until the sugar is completely dissolved. Then put over heat and bring to a boil. Remove from the heat and let the syrup cool completely. It may then be tested with the syrup meter, which should read 15'.
