szirup

Szirup, or syrup in English, is a viscous, sweet liquid produced by dissolving sugar in water, often with flavorings, colorants, or medicinal ingredients. The term szirup is used in Hungarian and is etymologically related to the English syrup, tracing back through French sirop and Latin sirupus. Syrups can be culinary, medicinal, or industrial in origin and vary widely in composition and purpose.

Common types include simple syrup, which is sugar dissolved in water and used as a base for beverages and desserts; flavored syrups that add vanilla, berry, or citrus notes; and fruit syrups made from fruit juice or purée. Natural syrups such as maple syrup are produced by concentrating sap, while corn syrup and high-fructose corn syrup are industrial sweeteners derived from starch. Other examples include agave nectar and rice syrup, which provide alternative sweetness profiles.

Production typically involves dissolving sugar in water, heating to aid dissolution, and evaporating excess water to achieve the desired thickness and concentration. Flavorings, preservatives, and thickeners may be added. In medicine, syrups are used as dosage forms to improve taste and facilitate administration, often containing active ingredients dissolved or suspended in a sugar solution.

Uses of syrup span culinary applications—sweetening beverages, drizzles for pancakes, toppings for desserts—to medicinal contexts such as cough syrups. Storage and handling depend on the type: most culinary syrups keep in a sealed container away from heat; opened syrups may require refrigeration to prevent microbial growth and crystallization.

Historically, syrups have appeared in many cultures, from ancient sweeteners to indigenous maple products, with modern production adapting to regional tastes and industrial processing.