Stovetop Simple Syrup
Simple syrup is a one-to-one mixture of granulated sugar and water, heated just until the grains disappear. It provides a smooth way to sweeten cold drinks, where raw sugar would otherwise settle at the bottom of the glass.
Watch the clarity, not the clock.
The goal is to dissolve the sugar completely without boiling off too much water, which changes the ratio and leaves you with a thicker, candy-like consistency.
- small heavy-bottomed saucepan
- silicone spatula
- glass jar for storage
What goes in.
- 1 cupgranulated white sugar
- 1 cupfiltered water
Avoiding Crystallization
Stir only until the liquid turns completely clear. If you boil the mixture aggressively, the water evaporates unevenly, and the sugar will eventually turn back into crystals in your jar.
The method.
Combine the ingredients
Pour the water and sugar into the saucepan over medium heat.
Dissolve the sugar
Stir occasionally with your spatula. Watch for the moment the cloudy liquid transforms into a transparent syrup. This usually takes three to five minutes.
Remove from heat
The second the last grain vanishes, take the pan off the burner. Do not let it reach a rolling boil.
Cool and store
Let the syrup reach room temperature before pouring it into a glass jar. Keep it in the refrigerator.
Other turns to take.
Rich Simple Syrup
Use two parts sugar to one part water. This creates a denser syrup often used in professional cocktail bars for a heavier mouthfeel.
Infused Syrup
Steep aromatics like a cinnamon stick, fresh mint, or lemon peel in the liquid as it cools, then strain.
When it doesn't go to plan.
Use a glass container to store the syrup; plastic can sometimes retain odors from other fridge items.
If you see sugar crystals forming in your jar after a week, it means too much water evaporated during heating; next time, reduce the heat sooner.
Keep a piece of masking tape on the jar to date it; this stays fresh for about a month.
The ones that keep coming up.
Can I use brown sugar?
Yes, but it will add a molasses flavor and a darker color to your drinks.
Why do I have to wait for it to cool?
Hot syrup can crack glass jars or cause condensation, which speeds up spoilage.
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