Why is liqour in a syrup form when left in the freezer?!
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Answers:
Best Answer - Chosen by Voters
Alcohol can't be frozen at the temps used in our freezers, but any sugar that was in a particular liquor can thicken.
Also, if the alcohol content is not that high, then the water that's thinning it down can begin to crystalize and seem thicker.
Something like that anyway!
When any liquid is cooled, it has a tendency to turn to a slush. This occurs when the spaces between molecules lessens due to the removal of heat--warm molecules tend to move about while cold molecules tend to move closer together.
