The short version
- Weigh for repeatable results
- Cool before bottling
- Label the ratio and date
- Use less rich syrup than standard syrup
Standard 1:1 simple syrup
Combine equal weights of white sugar and hot water, then stir until completely clear. There is no need to boil for an extended time. Cool, bottle and refrigerate.
- Weigh 200 g sugar and 200 g water.
- Warm the water and stir in the sugar.
- Cool fully, transfer to a clean bottle and label the date.
Rich 2:1 syrup
Two parts sugar to one part water creates more body and sweetness. Because it is concentrated, begin with roughly two-thirds of the standard syrup measure and adjust to taste.
Easy flavor variations
Steep citrus peel, ginger, herbs or spices while the syrup cools, then strain. Keep batches small: fresh infusions are most useful when their flavour is vivid.
Store it safely
Use a clean bottle, refrigerate promptly and discard syrup that becomes cloudy, fizzy, stringy or smells fermented. A date label is more reliable than memory.
Common questions
What people usually ask
Can I use granulated sugar directly?
Yes in drinks where muddling dissolves it, but syrup is faster and more consistent in cold shaken cocktails.
Why did my syrup crystallize?
A high sugar concentration, evaporation or stray crystals can start recrystallization. Warm it gently with a small amount of water.
