Creating your own simple syrup is as easy as the name implies. Two ingredients and five minutes are all you need to make this essential cocktail enhancer.
This likely qualifies as the easiest recipe on my entire website, as it consists of two simple ingredients – water and sugar. Yet, it is such an important addition to so many cocktails it is worth publishing because there is no reason why you should ever buy simple syrup from a store. You can make homemade simple syrup faster than you can even mix up your favorite libation!
What is Simple Syrup
Simple syrup is a cocktail sweetener comprised of sugar and water, though technically it can be used in any drink. The dissolved sugar water sweetens the drink without the grittiness of mixing in granulated sugar. This is added in small amounts to cocktails like an Old Fashioned or my Rosemary Gin Gimlet instead of using granulated sugar.
Simple Syrup Ratio
The recommended ratio of water to sugar is 1:1. Initially, it may seem like a lot of sugar, but it will dissolve fully into the water once heated.
How to Make Simple Syrup
Simple syrup is incredibly simple to make, hence the name. The water and sugar are added to a small saucepan and heated until the sugar dissolves. This typically only takes a few minutes. I recommend letting the mixture cool before pouring it into a vessel for storing. Not only could the shock of the hot syrup crack a cold glass vessel, but it will cling to your skin like hot napalm!
How to Store Simple Syrup
Simple syrup is best stored in an airtight container like these awesome stopper bottles (affiliate link). The sealing lid will prevent the syrup from soaking in off-flavors floating around in the air and provide a remarkable shelf-life. Though the amount of sugar used makes it likely this could be stored at room temperature, it is a best practice to keep any homemade simple syrup stored in the refrigerator.
Simple Syrup Recipe
- 1 cup Water
- 1 cup Sugar
- Add sugar and water to a small saucepan and bring to a boil. Reduce heat to a simmer and cook until all sugar has dissolved, stirring occasionally. Approximately 5 minutes.
- Let syrup cool and store in an airtight vessel in the refrigerator.
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