Light syrup

This is used on fruit tins when the fruit is not in its own pure juice, but could also be teh 'lage' in all those recipes for 'syltning' in the Green book in Every Danish kitchen that reminds me of Grandma's preserves.

Light syrup sounds more appetizing than some of the dictionary suggestions for 'lage'.


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Note added at 56 mins (2006-10-13 10:04:25 GMT)
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Good question.
Coulis is quite popular on some of the menus I translate, but does not seem to be in the Danish dictionaries or cookery books I have handy. I just call it coulis when it turns up.

Charles Sinclair's Dictionary of food suggests coulis is thicker than what I immediately connect with 'lage'. I think of something possibly coloured by the fruit etc. but basically clear.

The sweet version of coulis is '... liquidized and sieved fruit, possibly with added sugar, acid or liqueur, consistency adjusted with fruit juice'

-- But would anyone really just boil syrup from passion fruit?
It does of course give you the flavour without the pips, but so does coulis.

Is the rest of the menu very "Frenchified"? (In which case coulis might be fine)
Or is it mostly in straight Danish (the use of 'lage' suggests it might be.)
You could use 'coulis' if it is one of those ambitiously cosmopolitan restaurants, or syrup, light or otherwise, for the 'good home cooking' image.


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Note added at 1 hr (2006-10-13 10:40:30 GMT)
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On balance I'd write syrup or light syrup.
Many chefs are not linguists at all ;-) in my experience, but if they call their accompaniment 'lage' then I guess they don't mean coulis!