Simple Syrup
A jar of this lives in my fridge door year-round. It is the bridge between a gritty drink and a smooth, finished one.
The ratio is everything
Standard simple syrup uses a 1:1 ratio by volume. Use granulated white sugar for a neutral profile, or swap for cane sugar if you prefer a slight hint of molasses.
- small saucepan
- whisk
- glass jar with a tight lid
What goes in.
- 1 cupgranulated white sugar
- 1 cupwater
Stop the heat at the first bubble
You are not boiling the water to reduce it, only to dissolve the sugar. Once the liquid goes from cloudy to crystal clear, pull it off the heat immediately.
The method.
Combine the sugar and water
Pour both the sugar and water into your saucepan over medium heat.
Dissolve
Stir occasionally with a whisk. Watch the liquid: it will look opaque at first, then transition to transparent as the sugar disappears into the water.
Cool and store
Remove from the heat the moment it becomes clear. Let it cool completely to room temperature before pouring it into a glass jar and placing it in the refrigerator.
Other turns to take.
Rich Simple Syrup
Use a 2:1 ratio of sugar to water. This creates a thicker, more stable syrup that is preferred for cocktails where you want sweetness without adding too much water volume.
Infused Syrup
Add a strip of lemon zest, a cinnamon stick, or fresh mint leaves to the water while it heats. Let the aromatics steep in the liquid as it cools, then strain before bottling.
When it doesn't go to plan.
Always use a glass container for storage, as plastic can hold onto odors from previous contents.
If your syrup becomes cloudy after a few weeks in the fridge, it is time to discard it and make a fresh batch.
To speed up the cooling process, place the saucepan in a shallow bowl of ice water for a few minutes.
The ones that keep coming up.
How long will this stay fresh?
Stored in an airtight glass jar in the refrigerator, it will remain stable for about one month.
Does it have to be white sugar?
White sugar is standard, but you can use demerara or turbinado sugar for a deeper, earthier note. Note that your syrup will be amber in color and have a stronger flavor.