Christopher Weeks wrote:Almost certainly the opposite.
Christopher, do let me know what you think could be wrong with this. I've had fruit/sugar concoctions as saturated as jams and jellies begin to ferment and taste mildly alcoholic.
Unless this syrup was packed away warm in a hermetically sealed vessel, I can't imagine there's anything wrong with it.
Certainly if I was managing a professional kitchen, this product would get replaced. But I wouldn't toss it, if it were in my pantry.