Simple Syrup Ratios
Simple syrup is a solution of sugar dissolved in water, used to sweeten cold drinks without leaving behind grit. For a standard syrup, use a 1:1 ratio of sugar to water. For a richer, more viscous syrup designed for cocktails or preserves, use a 2:1 ratio of sugar to water.
Clarity is the goal.
Use the highest heat possible to dissolve the sugar, then stop before the water evaporates significantly to maintain your ratio. If you want a perfectly clear syrup, avoid over-boiling.
- small saucepan
- whisk or spoon
- glass storage jar
What goes in.
- 1 cupgranulated white sugar
- 1 cupwater (for 1:1 ratio)
- 2 cupsgranulated white sugar (for 2:1 ratio)
- 1 cupwater (for 2:1 ratio)
Dissolve, Don't Caramelize
The goal is total dissolution. Once the liquid turns from cloudy to completely transparent, pull it off the heat immediately so you don't accidentally turn your syrup into candy.
The method.
Combine ingredients
Pour the water and sugar into the saucepan. Turn the burner to medium-high heat.
Stir
Stir the mixture steadily until the sugar disappears completely into the water. This usually takes two to three minutes.
Cool and store
Remove from the heat the moment the liquid is clear. Let it cool to room temperature before pouring it into a clean glass jar. Seal and keep in the refrigerator.
When it doesn't go to plan.
Always use white granulated sugar for a neutral taste; brown sugar or honey will introduce their own distinct flavors.
If you are making a 2:1 syrup, it may take a few extra minutes of stirring to force the sugar into solution.
Store in a sterilized glass bottle to keep the syrup usable for up to a month.
The ones that keep coming up.
Why use 2:1 instead of 1:1?
The 2:1 ratio is thicker and provides more sweetness per drop, which is standard in many classic cocktail recipes where you want to minimize water dilution.
Can I flavor the syrup?
Yes. Add aromatics like vanilla beans, fresh mint, or citrus peels to the pot while the syrup is cooling, then strain them out after an hour.
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