In
cooking, a
syrup or
sirup (from ;
sharab, beverage, wine, via ) 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.