Homemade Simple Syrup

A textured glass bottle with clear liquid sits on a white surface, surrounded by two glasses of amber liquid with cherries and a small dish of dark cherries in syrup—perfect for showcasing homemade simple syrup creations.

Susannah Brinkley Henry

Simple syrup is, well, simple to make! And so handy for sweet tea, iced coffee, cocktails and more!

Course Simple Syrup

Cuisine American

Prep Time 0

Cook Time 5

Total Time 5

Servings ounces

Calories 96kcal

Author Susannah Brinkley Henry

Ingredients

1 cup granulated sugar or 2 cups (400 g)
1 cup water

US Customary - Metric

Instructions

In a medium saucepan over medium heat, stir together sugar and water until dissolved. Then remove from heat. Let cool completely.
Transfer to a glass jar and seal tightly with a lid. Store in the refrigerator for up to 1 month.

Notes

Sugar swaps: You can use other kinds of sugar such as Demerara, raw cane sugar and brown sugar.

Rich syrup: This recipe makes a simple syrup with a 1:1 ratio of sugar to water. For a thicker, sweeter syrup, try a 2:1 ratio of sugar to water.

Flavor infusions: You can also add infusions such as mint, basil, cinnamon, vanilla, citrus zest — the pantry is your oyster here! It is better to heat the infusion agent with just water, letting it simmer down by half — so start with twice as much water. Once reduced, strain out the solids, then stir in the sugar while it's still warm. Ideally, measure the water, then add the exact same amount of sugar for a 1:1 ratio or twice as much for a 2:1 ratio.

Nutrition

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