Simple Syrup
This is the backbone of most mixed drinks and many baking applications. Keeping a jar in the refrigerator means you are never left with gritty sugar at the bottom of a glass.
Clarity is the goal.
Use filtered water to ensure the syrup stays clear and keeps its neutral, sweet profile for as long as possible.
- small saucepan
- whisk
- glass jar with lid
What goes in.
- 1 cupgranulated white sugar
- 1 cupwater
Don't over-boil
The moment the liquid turns clear and the sugar is gone, pull it from the heat. Boiling it longer just turns it into a thicker, darker syrup.
The method.
Combine the ingredients
Add the water and sugar to the saucepan over medium heat.
Dissolve
Whisk occasionally as the water warms. Watch for the moment the cloudy suspension clears completely.
Cool and store
Remove from heat immediately. Let it cool to room temperature before pouring it into a jar and sealing.
Other turns to take.
Rich Syrup
Use a 2:1 ratio of sugar to water for a thicker consistency and a longer shelf life.
Infused Syrup
Steep fresh herbs or citrus peels in the hot syrup for 10 minutes before straining.
When it doesn't go to plan.
Keep it in the back of the refrigerator where the temperature is most stable.
If you see any cloudiness or mold starting to form, discard it immediately.
Use a clean glass container to avoid cross-contamination from other flavors in your fridge.
The ones that keep coming up.
How long does it stay good?
Standard 1:1 simple syrup will keep for about a month if kept in a sealed container in the refrigerator.
Do I need to boil the water?
You only need to heat it enough to dissolve the sugar. A gentle simmer is plenty.
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