Simple Syrup (2024)

FAQs

What is the simple syrup formula? ›

It's also one of the easiest ingredients to make yourself—if you can boil water, you can make simple syrup. At its most basic, simple syrup is a 1:1 ratio of granulated sugar dissolved in an equal volume of water.

Tips for Making Simple Syrup

To save time, heat the water first before adding the sugar. Don't bring the water to a boil. The water should be hot enough to dissolve the sugar completely, but you don't want to boil simple syrup for too long (or you'll end up with caramel). Cool the simple syrup completely.

Simple syrup is a liquid sweetener made by dissolving sugar in water. That's literally it. Simple syrup disperses sweetness evenly throughout beverages of any temperature, making it a key component of many iced drinks and co*cktails (like sparkling beet lemonade or a whiskey sour).

Simple Syrup, also known as “sugar syrup” (and sometimes “sugary syrup”) is a syrup made from dissolving white granulated sugar into an equal amount of water. Yep, that's all! (I told you it was “simple”!) Simple Syrup is (by far) the most common sweetener used by bartenders for co*cktails.

2:1 simple syrup is much less prone to spoilage than 1:1 is, as the 1:1 ratio is much more hospitable to mold and bacteria.

It is prepared by dissolving 85 g of sucrose in enough purified water to make 100 mL of syrup. The resulting preparation generally requires no additional preservation if it is to be used soon; in the official syrup, preservatives are added if the sucrose concentration is less than 85% or syrup is to be stored.

Pour the syrup into a saucepan, then turn the burner on low. Bring the sauce to a low simmer and let it sit for about 10 minutes, stirring occasionally so it doesn't burn. Leave the lid off so that some of the liquid can evaporate, which is what will cause the syrup to thicken.

The shelf life of your simple syrup will depend upon the cleanliness of the airtight container and the amount of sugar in your mixture. The standard one-to-one sugar-to-water ratio will produce a simple syrup that lasts about one month in the fridge.

To infuse your syrups:

Fresh ingredients such as herbs, fruit, and vegetables taste fresher and brighter infused in cold rather than hot syrup. Use them to create flavored sodas, co*cktails, and sorbets, or to splash on a fruit salad. Bakers can combine them with liqueurs and brush them on cake layers.

Making simple syrup yourself is cheaper and results in a much better product.

What is a substitute for simple syrup? ›

If you're looking for a simple syrup substitute, there are three favorites you probably have right in your home: honey, maple syrup and agave. For honey or agave, add warm water to them, to help turn the mix to syrup. You can also use a sweet, juicy fruit, like an orange.

Cool Down the Syrup Quickly

This can be done by submerging the lower portion of the pot in a bowl of cold water. Stirring the syrup occasionally will help it cool faster and reduce the chance of reaching its melting point too quickly. Once cooled, your is ready to use!

Classic syrup is Starbucks' version of simple syrup or liquid sugar and is what all of their shaken teas and iced coffees are sweetened with. It ranks second for giving us our sugar fix without any additional flavor.

Where to buy simple syrup. You can buy a pre-made bottle of simple syrup in the liquor department of your local grocery store or at any liquor store. It's crazy easy to make simple syrup, and whipping up a batch at home is WAY cheaper than buying it at the store. If you can boil water, you can make this recipe.

The syrups are not straight sucrose but mixtures of glucose and fructose and sometimes other sugars, which changes the way they're absorbed. They're often marketed as 'natural', but are not superior to sugar.

One part sugar to one part water (1:1)

The appeal of 1:1 syrup is that no heat is needed to dissolve the sugar in the water and 1oz (30ml) of "simple syrup" roughly balances the acidity of 1oz (30ml) citrus juice so making balanced co*cktail recipes easy.

Sucrose | C12H22O11 | CID 5988 - PubChem.

Principle: Syrups are sweetened, viscous, concentrated solutions of sucrose or, other sugars in water or any other suitable aqueous vehicles. These are further classified into 2 classes. Simple flavor syrups: Do not contain any medicament or drug.

If you're looking for a simple syrup substitute, there are three favorites you probably have right in your home: honey, maple syrup and agave. For honey or agave, add warm water to them, to help turn the mix to syrup.