Sugar syrup is a concentrated aqueous solution of sugar, typically sucrose, though other sugars like glucose or fructose can also be used. It is formed by dissolving sugar in water, often with the application of heat to accelerate the dissolution process and achieve higher concentrations. The viscosity and sweetness of the syrup depend directly on the sugar-to-water ratio; higher sugar content results in a thicker, sweeter syrup. While simple sugar syrups are made solely from sugar and water, variations can include additional ingredients like flavorings (vanilla, citrus zest, spices), acids (lemon juice, cream of tartar) to prevent crystallization, or other sweeteners. Sugar syrup is a versatile ingredient in culinary applications, serving as a fundamental sweetener for beverages (e.g., cocktails, iced tea), a base for desserts (e.g., sorbets, candies, glazes), a moistening agent for cakes, and a preserving medium for fruits. Its preparation can range from a light, thin syrup to a thick, almost solid consistency depending on its intended use.