The process yields a sweetened liquid using unrefined cane sugar with a distinctive molasses flavor. This type of syrup is typically created by dissolving granular sugar in water, generally using a 1:1 or 2:1 ratio of sugar to water, heated until the sugar fully dissolves and then cooled.
Employing this specialized syrup offers a richer, more complex flavor profile compared to those made with refined white sugar. Its inclusion in cocktails, coffee, and baked goods provides depth and a subtle caramel note. Historically, the use of unrefined sugars, like demerara, was more common before the widespread availability of highly processed alternatives, adding a touch of tradition to modern culinary practices.
