Making Basic Simple Syrup
A bottle of syrup in the fridge is the difference between a drink that stays gritty and one that is integrated. It takes minutes to make and keeps for weeks.
The 1:1 rule
The standard ratio is equal parts by volume. Once you master the basic version, you can manipulate the ratio for thicker syrups or infuse it with aromatics.
- Small saucepan
- Whisk
- Glass storage jar
What goes in.
- 1 cupgranulated sugar
- 1 cupwater
Don't over-boil
You only need enough heat to dissolve the sugar crystals. If you boil it too long, the water evaporates and the ratio shifts, which can lead to crystallization in the jar later.
The method.
Combine the ingredients
Add the water and sugar to the saucepan over medium heat.
Dissolve
Whisk occasionally until the liquid turns completely clear and there is no visible sediment on the bottom of the pan.
Cool
Remove from the heat immediately. Let it reach room temperature before pouring it into a jar.
Store
Seal the jar tightly and keep it in the refrigerator.
Other turns to take.
Rich Simple Syrup
Use a 2:1 ratio of sugar to water. This is thicker and shelf-stable for longer periods.
Infused Syrup
Add a cinnamon stick, a few sprigs of mint, or strips of citrus zest to the water while it heats; remove the solids after the syrup cools.
When it doesn't go to plan.
Use filtered water if your tap water has a strong mineral or chlorine taste, as it will affect the final flavor.
If you notice crystals forming on the sides of the jar after a week, simply reheat the syrup with a splash of water to dissolve them.
Label your jar with the date; simple syrup stays clear and usable for about a month in the fridge.
The ones that keep coming up.
Does it need to come to a rolling boil?
No. A gentle simmer is sufficient to dissolve the sugar. Keep the heat low to avoid darkening the sugar, which changes the flavor profile.
Can I use brown sugar?
Yes, though it will produce a syrup with a distinct molasses note and a darker color. The ratio remains the same.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe