Making Simple Syrup
Simple syrup is a foundational blend of equal parts sugar and water, heated just until the grains disappear. It is the only way to sweeten cold beverages effectively, as it removes the graininess that occurs when adding raw sugar to chilled liquids.
Clarity is the objective
The goal is to dissolve the sugar completely without boiling the mixture for so long that it thickens into a candy-like consistency. Keep a close eye on the pot; once the liquid turns from cloudy to completely clear, you are done.
- small saucepan
- whisk
- glass jar with lid
What goes in.
- 1 cupgranulated white sugar
- 1 cupwater
Keep it Gentle
Use medium-low heat. High heat can cause the water to evaporate too quickly, changing the ratio and potentially causing the syrup to crystallize later.
The method.
Combine the ingredients
Pour the water and sugar into the saucepan set over medium-low heat.
Dissolve the sugar
Stir continuously until the water becomes perfectly transparent. Stop stirring as soon as you no longer feel grit against the bottom of the pan.
Cool and store
Remove from heat immediately. Let it sit until it reaches room temperature before transferring to a glass jar.
Other turns to take.
Rich Simple Syrup
Use a 2:1 ratio of sugar to water for a thicker, more syrupy viscosity that stands up better in punch or heavy cocktails.
Infused Syrup
Add a sprig of rosemary, a few strips of lemon peel, or a split vanilla bean to the water while it heats. Let it steep for 30 minutes before straining.
When it doesn't go to plan.
Always use white granulated sugar to ensure the syrup remains clear.
Keep the syrup in the refrigerator; it will stay usable for up to a month.
If you see crystals forming on the neck of the jar after a few days, discard the batch, as the ratio has likely shifted.
The ones that keep coming up.
Does it need to boil?
No. Boiling is unnecessary and risks changing the flavor profile of the sugar. Aim for hot, not bubbling.
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