List of syrups

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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 multiple hydrogen bonds between the dissolved sugar, which has many hydroxyl (OH) groups, and the water.


A railroad tank car carrying a load of corn syrup
Pekmez (Üzüm Pekmezi) is a Turkish syrup made of grapes (grape syrup) or of carob (Keçiboynuzu Pekmezi)
  • Acetomel – a syrup made from honey and vinegar with a sweet and sour taste
  • Agave syrup – a sweetener commercially produced from several species of agave
  • Attar – a type of sweet syrup used in the preparation of Middle Eastern desserts
  • Barley malt syrup – an unrefined sweetener processed by extraction from sprouted, i.e., malted, barley, containing approximately 65 percent maltose, 30 percent complex carbohydrate, 3% protein
  • Birch syrup – a savory mineral-tasting syrup made from the sap of birch trees and produced in much the same way as maple syrup
  • Bludwine – flavored syrups that were used in soft drinks
  • Brown rice syrup – derived by culturing cooked rice starch
  • 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]
  • Chocolate syrup
  • Cider syrup – is also known as apple molasses, a kind of fruit syrup
  • Corn syrup – made from the starch of corn (called maize in some countries) and contains varying amounts of maltose and higher oligosaccharides, depending on the grade
  • 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, that is, sugar (fully mixed with water while heated), with naturally occurring or artificial (synthesized) flavorings also dissolved in them.[4]
  • Fruit syrup – concentrated fruit juices used as sweeteners
  • Glucose syrup – also known as confectioner's glucose, is a syrup made from the hydrolysis of starch
  • Golden syrup – or light treacle, 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.
  • 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.
  • Inverted sugar syrup – (also called invert syrup) is an edible mixture of two simple sugarsglucose and fructose – that is made by heating sucrose (table sugar) with water.[5]
  • Kuromitsu – a Japanese sugar syrup, literally "black honey", it is similar to molasses, but thinner and milder
  • Maple syrup – usually made from the xylem sap of sugar maple, red maple, or black maple trees, although it can also be made from other maple species.
  • Mizuame – a Japanese glucose syrup of subtle flavor, traditionally made from rice and malt.
  • Molasses - a thick, sweet syrup made from boiling sugar cane.
  • Orgeat syrup – a sweet syrup made from almonds, sugar, and rose water or orange flower water
  • Palm syrup – an edible sweet syrup produced from the sap of a number of palms, it is produced in the Canary Islands and coastal regions of South America.
  • Pekmez – a molasses-like syrup obtained after condensing juices of fruit must, especially grape
  • Rose syrup – made from rose water with added sugar
  • Squash – a non-alcoholic concentrated syrup used in beverage making
  • Steen's cane syrup – a traditional American sweetener made by the simple concentration of cane juice through long cooking in open kettles.
  • 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"[6] (1575).[7] 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
  • Syrup of Maidenhair – a syrup made from adiantum (maidenhair fern)[citation needed]
  • Treacle – any uncrystallised syrup made during the refining of sugar.[8][9] 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.[10]
  • 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.
  • Yacón syrup – a sweetening agent extracted from the tuberous roots of the yacón plant (Smallanthus sonchifolius) indigenous to the Andes mountains.[11]
  • Yeot – a variety of hangwa, Korean traditional confectionery, it can be made in either liquid or solid form, as a syrup, taffy, or candy.

Syrup brands[edit]

See also[edit]


  1. ^ "Soda Fountains & Their Pharmacist Inventors".
  2. ^ "DRAFT Guidance for Industry: Ingredients Declared as Evaporated Cane Juice; Draft Guidance", Food and Drug Administration, October 2009.
  3. ^ Satran, Joe. "Trader Joe's Lawsuit Over 'Evaporated Cane Juice' Part of Firm's Crusade Against Mislabeled Foods", The Huffington Post, 29 March 2013.
  4. ^ David B. Troy, Paul Beringer (2006). Remington: The Science and Practice of Pharmacy. p. 754. ISBN 0781746736.CS1 maint: uses authors parameter (link)
  5. ^ "What are the types of sugar?". The Sugar Association. Archived from the original on March 1, 2009.
  6. ^ Jules Hélot (1912). Histoire Centennale du Sucre de Betterave. Fortier et Marotte. OCLC 11941819.
  7. ^ L'histoire du sucre. Klorane botanical foundation.
  8. ^ "Treacle Origins and Uses at". Archived from the original on 2018-10-03. Retrieved 2019-04-04.
  9. ^ Oxford Dictionary ISBN 978-1-85152-101-2
  10. ^ "Definition of TREACLE".
  11. ^ 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.
  12. ^ "Syrups". Retrieved 2020-10-20.
  13. ^ "Liber & Co". Liber & Co. Essential Cocktail Syrups.
  14. ^ "Syrups Archives". (no corporate info.)
  15. ^ "Monin : Gourmet Flavored Syrups, Sauces, and more - Monin".
  16. ^ "Welcome to the Small Hand Foods Store". Small Hand Foods.
  17. ^ "Sonoma Syrup Co". Retrieved 2020-09-11.
  18. ^ "Our Story". Retrieved 2020-09-11. (Website top page blank. No mention of "R. Torre & Company, Inc." on website.)
  19. ^ "Vermont Maid website". Retrieved 17 June 2020.
  20. ^ "This place in history". Retrieved 17 June 2020.
  21. ^ "The beginning of the Vermont Maid brand". Retrieved 19 October 2020.

External links[edit]

  • Media related to Syrups at Wikimedia Commons