Simple Syrup
This is the baseline for sweetened beverages and most cocktails. By pre-dissolving the sugar, you remove the need for vigorous stirring when working with cold liquids.
Consistency is the only requirement.
Use equal volumes of sugar and water. Keep the heat low to ensure the water does not evaporate, which would change the ratio and yield a thicker, sweeter syrup.
- Small saucepan
- Whisk
- Glass storage jar
What goes in.
- 1 cupgranulated white sugar
- 1 cupwater
Avoid the boil
Do not let the mixture reach a rolling boil. Keep the heat low and pull it from the stove the moment the liquid turns crystal clear to maintain the intended concentration.
The method.
Combine the ingredients
Pour the water and sugar into the saucepan set over medium-low heat.
Dissolve
Whisk occasionally until the sugar disappears completely and the liquid becomes transparent.
Cool and store
Remove the pan from the heat immediately. Let it cool to room temperature before transferring it to a jar. It will thicken slightly as it cools.
Other turns to take.
Rich Syrup
Use a 2:1 ratio of sugar to water for a thicker, more stable syrup that is often used in professional bar work.
Infused Syrup
Add a cinnamon stick, vanilla bean, or fresh mint sprigs to the saucepan while the syrup cools to steep in additional character.
When it doesn't go to plan.
Always store in the refrigerator to prevent fermentation.
If crystals begin to form at the bottom of your jar after a few weeks, discard and make a fresh batch.
Use filtered water if your local tap water has a strong mineral or chlorine taste.
The ones that keep coming up.
How long does this keep?
Stored in a clean, airtight glass jar in the refrigerator, it stays usable for about one month.
Why is my syrup cloudy?
Cloudiness usually indicates impurities in the sugar or the use of hard tap water. Stick to refined white sugar for the clearest result.
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