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  Syrup Knowledge Base :

Syrups used to make drinks at bars are called many different things. Sometimes they are called a "simple syrups". Other times they are called "sugar syrups". Often these two names are combined to form the name "simple sugar syrup". And simply because the syrup is often used to make alcoholic drinks, it is just called "bar syrup".

To make this bar syrup, one pound of granulated sugar must be gradually stirred into 13 ounces of hot water in a sauce pan. This makes 16 ounces of simple syrup. A variety of drinks call for sweetening to offer the tartness of some juices used in the drink recipes. Granulated sugar does not dissolve easily in cold drinks. Since bar syrup is a liquid, it is easily mixed with other liquids in cocktails, making it a perfect alternative for granulated sugar.

Juice is a fluid naturally contained in animal or plant tissue. This article is about the latter. For example, orange juice is the liquid extract of the fruit of the orange tree. Juice may be supplied in concentrate form, requiring the user to add water to reconstitute the liquid back to (an approximation of) the original state. Juice will usually have a defined level of purity, in some countries of 100%. It should not be confused with a squash which is usually an artificial juice to be diluted with water. Common methods for preservation and processing of fruit juices incluide evaporation, spray drying, pasteurization and concentration.

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