Simple syrup is just sugar dissolved in water. The classic method uses equal parts sugar and water (1:1), but you can adjust to taste or use a richer syrup (e.g., 2:1 sugar to water) for a thicker consistency. How to make basic simple syrup (1:1)
- Combine 1 cup granulated sugar with 1 cup water in a saucepan.
- Heat over medium, stirring occasionally, until the sugar is completely dissolved. Do not let it boil vigorously; a gentle simmer is enough.
- Remove from heat and let cool.
- Store in a clean jar or bottle in the refrigerator for up to about 2–4 weeks.
Variants and tips
- Infused syrups: After the sugar dissolves, add flavorings like lemon zest, vanilla, rosemary, mint, or citrus peels. Let steep as the syrup cools, then strain.
- Rich syrup: Use a 2:1 sugar-to-water ratio for a thicker syrup that lasts longer and is sweeter; great for baking or moister cakes.
- Quick shake method: If you’re in a hurry or don’t want heat, combine 1 cup sugar and 1 cup water in a tightly sealed container and shake vigorously until the sugar dissolves. This works best for immediate use but may not fully dissolve as smoothly as cooking.
Uses
- Cocktails and mocktails
- Coffee, tea, lemonade, and iced drinks
- Cake soaking and frosting components
- Glazes and desserts
Storage notes
- Keep in a clean container with a tight lid in the fridge.
- Typical shelf life: about 2–4 weeks for 1:1 syrup; longer for 2:1 rich syrup due to higher sugar content.
If you’d like, specify the volume you need (cups, ounces, or milliliters) and whether you prefer a 1:1 or richer syrup, and the guidance can be tailored precisely.
