In cooking, a syrup or sirup (from Arabic: شراب; sharāb, beverage, wine and Latin: sirupus) 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, anSyrup can be made by dissolving sugar in water or by reducing naturally sweet juices such as cane
Syrups can be made by dissolving sugar in water or by reducing naturally sweet juices such as cane juice, sorghum juice, maple sap or agave nectar. Corn syrup is made from corn starch using an enzymatic process that converts it to sugars.
archaic form of syrup
Any thick liquid that is added to or poured over food as a flavouring and has a high sugar content.
“peaches in syrup”
Any viscous liquid.
“rose syrup = rosewater”
a thick, sweet liquid made by dissolving sugar in boiling water, often used for preserving fruit.
a thick, sweet liquid containing medicine or used as a drink
a thick, sticky liquid obtained from sugar cane as part of the processing of sugar.
excessive sweetness or sentimentality of style or manner
“Mr Gurney’s poems are almost all of them syrup”
“he has been bald for the past twenty years, his shame concealed by a syrup of some opulence”