Simple Syrup
Two ingredients, five minutes, and a jar of clear syrup that sweetens iced tea, cocktails, and lemonade without a single grit of undissolved sugar. This is the workhorse 1:1 ratio, dialed in with exact temperatures so it never crystallizes on you.
Combine equal parts granulated sugar and water by volume in a saucepan, warm over medium heat while stirring until the liquid turns completely clear and every crystal dissolves (about 3 to 4 minutes, no need to boil), then cool and bottle. Heat only speeds dissolving; it is not required, but it gives you a cleaner, longer-lasting syrup. Store refrigerated in a sealed jar.
- Ratio is 1:1 by volume for standard simple syrup; use 2:1 sugar to water for a thicker, sweeter rich syrup
- Do not boil hard or reduce; you want to dissolve sugar, not concentrate it or evaporate water
- A pinch of salt or a splash of vodka extends shelf life and guards against crystallization
Equipment
- Small saucepan
- Liquid measuring cup
- Whisk or spoon
- Fine-mesh strainer (optional)
- Glass jar or bottle with tight lid
- Funnel
Ingredients
For 1:1 Simple Syrup
- 200 g Granulated white sugar, Cane or beet sugar both work; measure by the same cup you use for water for a true 1:1
- 240 ml Water, Filtered is best; tap is fine
- 1 pinch Fine sea salt, Optional; sharpens sweetness and slows crystallization
- 5 ml Vodka, Optional preservative; extends fridge life to about a month
Method
- STEP01
Add 1 cup (240 ml) water and 1 cup (200 g) granulated sugar to a small saucepan. Measuring both by the same volume cup gives you the classic 1:1 simple syrup bartenders rely on for predictable sweetness.
- STEP02
Set the pan over medium heat. Stir steadily with a whisk or spoon as the sugar clouds the water, then clears. Keep the heat moderate; you are dissolving, not caramelizing.
- STEP03
The syrup is done the instant the liquid is completely transparent with no visible crystals and no grit when you drag the spoon across the bottom, around 3 to 4 minutes. Do not let it reach a rolling boil, which evaporates water and throws off the ratio.
- STEP04
Pull the pan off the burner. Stir in a pinch of salt if using. If you want maximum fridge life, wait until it is warm rather than hot, then stir in 1 tsp vodka.
- STEP05
Let the syrup rest and cool to room temperature, about 15 minutes. It thickens slightly as it cools. Bottling it hot creates condensation that waters down the top layer.
- STEP06
Pour through a fine-mesh strainer (optional, for glass-clear results) into a clean jar or bottle using a funnel. Seal tightly, label with the date, and refrigerate.
Make ahead
Simple syrup is built for making ahead; it needs to cool fully before bottling anyway, so batch it a day or more before a party. Double or triple the recipe in the same pan without changing the method. For long storage, freeze in an ice cube tray, then bag the cubes; 1:1 syrup will not freeze completely solid, so cubes pop out easily and thaw in minutes.
Storage
Store in a sealed glass jar or bottle in the refrigerator. Plain 1:1 syrup keeps about 3 to 4 weeks; adding the optional vodka or salt pushes it closer to a month. Discard at the first sign of cloudiness, off smell, or floating specks, which signal mold or fermentation.
Variations
Rich Simple Syrup (2:1)
Use 2 cups (400 g) sugar to 1 cup (240 ml) water. It is thicker, nearly twice as sweet, and lasts up to 6 months refrigerated because the higher sugar concentration resists spoilage. Use less of it per drink.
Herb or Citrus Infused
Off the heat, drop in a few sprigs of mint, a split vanilla bean, sliced fresh ginger, or strips of lemon or orange peel. Steep 20 to 30 minutes, then strain. Great for cocktails, lemonade, and iced tea.
Demerara or Brown Sugar Syrup
Swap in demerara or turbinado sugar 1:1 for a caramel-toned syrup with molasses depth. It is the classic choice for rum drinks, whiskey cocktails, and coffee.
Serve with
Nutrition per serving
Nutrition values are estimates based on the metric measurements. Adjust as needed.
Frequently asked
What is the ratio for simple syrup?
Standard simple syrup is a 1:1 ratio of sugar to water by volume, which is what this recipe makes. For a thicker, sweeter, longer-lasting version called rich simple syrup, use a 2:1 ratio of sugar to water.
Do I have to heat simple syrup?
No. Sugar dissolves in room-temperature water if you stir or shake long enough, so you can make a no-cook simple syrup in a sealed jar. Heating just makes it dissolve faster and gives you a clearer syrup that stores a little better.
How long does simple syrup last?
Refrigerated in a sealed jar, plain 1:1 simple syrup keeps about 3 to 4 weeks. A pinch of salt or a teaspoon of vodka extends that to roughly a month, and 2:1 rich syrup lasts up to 6 months. Toss it if it turns cloudy or smells off.
Why did my simple syrup crystallize?
Crystallization usually means the syrup was boiled too hard (evaporating water and over-concentrating the sugar) or sugar splashed onto the dry pan sides. Avoid a hard boil, stir until just clear, and add a pinch of salt or a splash of alcohol; if it does crystallize, gently rewarm it with a splash of water.
Can I use simple syrup instead of granulated sugar in drinks?
Yes, and it is better for cold drinks. Granulated sugar refuses to dissolve in iced tea, lemonade, or cocktails and leaves grit at the bottom of the glass, while simple syrup blends in instantly. Start with about 0.5 oz per drink and adjust to taste.
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