The short answer: simple syrup is sugar dissolved in water. For the standard 1:1 syrup, stir 200 g of sugar into 200 ml of hot water until it turns clear, then let it cool. For rich 2:1 syrup, use 400 g of sugar to 200 ml of water. Keep it in a clean bottle in the fridge: about 1 month for 1:1, about 3 months for 2:1.
Stir a spoon of sugar into iced coffee and it sits at the bottom of the glass, gritty. Simple syrup is the fix: the sugar is already dissolved, so it mixes into cold drinks in one stir. It takes 5 minutes, two ingredients and one pan. Once you have the base, every flavoured syrup is the same recipe with one thing added.
| At a glance | |
|---|---|
| Time | 5 minutes, plus cooling |
| Ratio | 1:1 for everyday, 2:1 for rich syrup |
| By weight | 200 g sugar to 200 ml water (1:1) |
| Keeps | About 1 month (1:1) or 3 months (2:1) in the fridge |
Ingredients
- 200 g (1 cup) white granulated sugar
- 200 ml (generous ¾ cup) water
- For rich syrup: 400 g (2 cups) sugar to the same 200 ml water
Weight or cups? Weigh it if you can. A cup of sugar weighs about 200 g, but a cup of water weighs about 240 g. So "1 cup of each" gives a slightly thinner syrup than 1:1 by weight. For coffee and lemonade, either works.
How to make simple syrup
- Heat the water. Bring the water just to a simmer in a small pan.
- Add the sugar. Take the pan off the heat and pour in the sugar.
- Stir until clear. Stir for about 1 minute, until you cannot see a single grain. For rich syrup, keep the pan on low heat and stir for 2 to 3 minutes.
- Cool. Let it cool in the pan for 20 minutes. Do not boil it on: boiling drives off water and changes the ratio.
- Bottle. Pour it into a clean bottle with a lid. Label it with the date and the ratio. Keep it in the fridge.
No stove? Put sugar and water in a jar, close it and shake for 2 to 3 minutes until clear. This cold method works for 1:1. Rich syrup needs heat to dissolve.
1:1 or 2:1: which simple syrup ratio?
| 1:1 simple syrup | 2:1 rich syrup | |
|---|---|---|
| Sugar to water | 200 g to 200 ml | 400 g to 200 ml |
| Texture | Thin, pours like juice | Thick, pours like honey |
| Use | About 2 tbsp per drink | About 1 tbsp per drink |
| Best for | Lemonade, iced tea, soaking cakes | Iced coffee, cold brew, sodas |
| Fridge | About 1 month | About 3 months |
Rich syrup keeps longer because it holds more sugar and less free water, and mould needs water. In one published home fridge test, 1:1 syrup went cloudy after about a month and 2:1 lasted about 6 months. We say 3 months for 2:1 to stay on the safe side.
8 flavoured simple syrups
Make the 1:1 base. Add the flavouring to the hot syrup, cover and steep off the heat for 30 minutes, then strain.
- Vanilla: 1 split vanilla bean. Full recipe: vanilla syrup.
- Ginger: 100 g sliced fresh ginger, simmered for 20 minutes first. Full recipe: ginger syrup.
- Cinnamon: 2 cinnamon sticks, broken. Steep for 1 hour for more warmth.
- Lemon or orange: the peel of 1 fruit, no white pith. Bright, a little bitter.
- Mint: a large handful of leaves, added after the syrup has cooled for 5 minutes, so they stay green.
- Rosemary: 3 sprigs. Good in lemonade.
- Brown sugar: swap white sugar for light brown or demerara. It tastes of toffee and suits iced coffee.
- Honey syrup: stir equal parts honey and warm water until smooth. Never give honey to babies under 12 months. For a spicy honey, see our hot honey recipe.
Flavoured syrups keep less long than plain ones. Use them within about 2 weeks.
How to use simple syrup
- Iced coffee and cold brew: 1 tbsp of rich syrup sweetens a large glass.
- Iced tea: sweeten it after brewing, when it is cold.
- Lemonade: 1 part lemon juice, 1 part 1:1 syrup, 4 parts cold water. Adjust to taste.
- Homemade soda: 30 ml flavoured syrup in a glass of sparkling water with ice.
- Cake layers: brush 1:1 syrup on sponge layers before you fill them. They stay moist for days.
- Fruit salad: a spoonful with lime juice and mint.
- Sorbet: blend it with fruit purée and freeze.
How long simple syrup keeps
- 1:1 plain: about 1 month in the fridge.
- 2:1 rich: about 3 months in the fridge.
- Flavoured: about 2 weeks in the fridge.
- Freezer: pour it into an ice-cube tray. Plain syrup stays a little soft but keeps for months.
- Signs it has gone off: cloudiness, a film on top, specks of mould or a sour smell. Throw it away.
Always use a clean bottle and pour, do not dip. A spoon that has been in coffee brings in what spoils the syrup.
Common mistakes
- Boiling it hard: water boils off and the syrup thickens and can turn crunchy in the fridge. Heat only until the sugar dissolves.
- Grains on the side of the pan: they can seed crystals later. Wipe them down with a wet pastry brush.
- Bottling it hot and sealed: steam drips back as water on the surface. Cool it first.
- Leaving flavourings in: mint turns brown and citrus peel turns bitter. Strain them out.
Questions
What is the ratio for simple syrup?
Standard simple syrup is 1:1, equal parts sugar and water, for example 200 g sugar to 200 ml water. Rich simple syrup is 2:1, two parts sugar to one part water.
How long does simple syrup last in the fridge?
Plain 1:1 simple syrup keeps about 1 month in a clean, closed bottle in the fridge. Rich 2:1 syrup keeps about 3 months. Flavoured syrups keep about 2 weeks.
Does simple syrup need to be refrigerated?
Yes. Out of the fridge, mould grows much sooner. Keep it in the fridge in a clean, closed bottle.
Can I make simple syrup without heat?
Yes, for 1:1 syrup. Shake sugar and water in a closed jar for 2 to 3 minutes until clear. Rich 2:1 syrup needs gentle heat to dissolve fully.
Can I use brown sugar or honey?
Yes. Brown sugar gives a toffee flavour that suits coffee. Honey mixed 1:1 with warm water makes honey syrup. Never give honey to babies under 12 months.
