Making Simple Syrup
The secret to consistent cocktails and perfectly hydrated sponges lies in this basic preparation. Once the sugar clears, you have a versatile liquid that incorporates instantly into any liquid.
Clarity is your metric of success.
Ensure the sugar is fully dissolved before removing the pan from the heat, or it will eventually recrystallize in the jar.
- small saucepan
- whisk
- glass storage jar
What goes in.
- 1/2 cupgranulated white sugar
- 1/2 cupwater
Avoid the Boil
Use medium-low heat. You only need enough energy to dissolve the solids; a hard boil changes the ratio by evaporating your water.
The method.
Combine ingredients
Pour the water and sugar into the saucepan together.
Apply heat
Set the burner to medium-low. Stir gently with a whisk until the liquid turns from cloudy to completely transparent.
Cool and store
Remove from heat immediately. Let it cool to room temperature before pouring into a clean glass jar.
Other turns to take.
Rich Simple Syrup
Use two parts sugar to one part water for a thicker, more viscous syrup often preferred in professional cocktail bars.
Infused Syrup
Add a strip of lemon zest, a cinnamon stick, or fresh mint leaves while the mixture is cooling to impart flavor.
When it doesn't go to plan.
Always use filtered water if your tap water has a strong chlorine taste.
Store the finished syrup in the refrigerator; it will keep for up to a month.
If you see crystals forming at the bottom of the jar later, it means the sugar was not fully dissolved or the ratio was too high in sugar.
The ones that keep coming up.
Can I use brown sugar?
Yes, but it will result in a darker syrup with a molasses profile that changes the final taste of your drink or dessert.
Why did my syrup turn yellow?
You likely used too much heat, causing the sugar to begin caramelizing. Keep the heat low.
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