How to make simple syrup using a hot or cold process – perfect for using within drinks, over cakes, for frosting, etc. Best of all, this process is super simple no matter what sugar you use – cane, white, or brown sugar. You can even make a keto simple syrup using a sugar alternative!
I wouldn’t blame you for thinking that making syrup would be a difficult and lengthy process – but the truth is learning how to make simple syrup basically goes as far as learning how to boil water (or operate a blender/spoon for the cold-process version!). Yes, it’s that simple. Even better, the process can take as little as 10 minutes. And, it’s very versatile – whether you’re wanting to make cane, white, demerara, or brown sugar simple syrup!
The perfect addition to a refreshing homemade lemonade (and flavored varieties like cucumber mint lemonade), cocktails (and mocktails), and desserts!
All you need to know is the simple syrup ratio, and you’re basically good to go! Once you have the basics sorted, then the options for flavorings are practically endless: herbs, spices, and fruits can all be used to create infused syrups! In fact, I may even share a whole series of flavored syrups. Let me know if that’s something you’d be interested in, in the comments.
Once prepared, the 1:1 syrup can be stored for 1-month in the refrigerator, up to 6 months for a 2:1 rich version, and up to 1 year when frozen! At the same time, why not make some vanilla extract and rose extract for more ready-to-use products perfect for cocktails, drinks, and desserts!
What is the best simple syrup ratio?
- The basic ratio is 1:1 of sugar to water.
- If you want a sweeter ‘rich sugar syrup,’ then use a 2:1 ratio of sugar to water.
Rich sugar syrup is a little thicker and is used a lot by bartenders as it creates a richer mouthfeel in the drinks.
Measuring for simple syrup
There are two ways to measure the ingredients. The first is by volume, the second is by weight.
- To measure by volume, it’s as simple as using 1 cup sugar to 1 cup water. This gets a little confusing when using sugars of different granule sizes, which can impact the ratio.
- To measure by weight will be the most accurate, no matter which sugar you decide to use.
What You’ll Need
- Sugar: the type of sugar you use is versatile: white, cane, brown, coconut. You can even use sugar alternatives like stevia. Just note that the sugar color will affect the final color, and sugar-free options will yield thinner results.
I love the slight caramel-esque flavor when making brown sugar simple syrup, for example! This cane sugar will also yield a dark brown liquid.
- Water: you can use tap water if you live somewhere where it is palatable. Filtered water may yield better-tasting results, though.
How to Make Simple Syrup
The Hot Process
Add the sugar and water to a saucepan over medium heat. Bring to a soft boil and stir constantly until the sugar dissolves. This will usually take 2-3 minutes.
Switch off the heat and allow it to cool before transferring it to a sterilized, airtight glass jar.
The Cold Process
There are a couple of ways to make a no-cook simple syrup – all you’ll need is superfine sugar and water. You could also make your own powdered sugar (with your choice of granulated sugar). Don’t use store-bought powdered sugar/confectioners’ sugar as it contains a little starch, which will affect and thicken the syrup.
Using a blender: Add the sugar and water to a blender and blend on high until the sugar fully dissolves. This can take up to 2 minutes (or more with a weaker machine). Be careful to give it rests if needed, so it doesn’t heat up the syrup.
You can also use a small handheld milk frother, and it can be ready in just a minute or so.
Using a jar/bottle: Alternatively, if you don’t have a blender, you can do the job manually. You can do this by stirring the sugar occasionally over 10-15 minutes until the sugar is fully dissolved. Alternatively, add both ingredients to an airtight bottle/jar and shake it vigorously for 3 minutes or so, let it rest for a minute, and shake for 30-60 seconds more, and that should be enough to dissolve the sugar.
How to Store Simple Syrup
Fridge: 1:1 Simple syrup can be stored in the refrigerator for between 3-4 weeks. If making a 2:1 rich simple syrup, this will usually last several months in the fridge and is also shelf-stable.
Note that cold-process syrup will have a shorter shelf life and is usually best to consume within 10-14 days.
Freezer: Both hot and cold-process simple syrup can be frozen for up to 12 months. They may not freeze solid due to the high sugar content – this is normal.
When the mixture starts to turn cloudy, this is a sign of spoilage. It will continue to cloud and eventually grow mold.
Tip: Adding a spoonful of vodka may help to extend the shelf life further without affecting the flavor. However, it is somewhat disputed as many say the amount needed to have an impact would affect the flavor of the syrup.
How to use simple syrup?
There are tons of ways to enjoy this sugar syrup. Including cocktails or mocktails, as a simple syrup for cakes, in lemonade (like this magic color-change lemonade or cucumber lemonade), to use in sorbet, hot and iced coffee/tea drinks, and even to feed hungry bees/hummingbirds! I like to use brown sugar simple syrup with homemade boba, too!
FAQs
Superfine sugar comes with several names – also referred to as bar sugar or caster sugar. It isn’t as fine as powdered sugar but has the smallest grain size of granulated sugars.
The small grain size makes it the perfect option for dissolving into the water without the need for heat. This is why home-ground powdered sugar (with no cornstarch) is also a great option as it’s even finer.
You sure can. The process is similar – use a 1:1 ratio of honey and water to create a mild honey syrup or 2:1 for richer honey syrup. Experimenting with different types of honey will yield different flavor results.
Making a honey simple syrup is great for evenly dispersing it throughout cold drinks, where the thickness of undiluted honey can cause issues.
This is a widely debated topic and not something I’m an expert in. When heating the sugar, it will invert the sugar – where the sucrose will break down into glucose and fructose, unlike the cold process. Therefore, there are arguments that when this happened, it can create inconsistencies in sweetness – however, honestly, as a ‘layman,’ I’ve not noticed any huge difference, and the above argument is disputed by many – it’s all up to personal preference.
It may seem simple to assume that 1 cup sugar and 1 cup water would yield 2 cups of syrup. However, once the sugar has dissolved, the volume won’t be quite as much. For 2 cups of ingredients, you’re likely to end up with around 1 ½ cups simple syrup.
More Recipe Notes and FAQs
- Measuring the sugar: if you decide to use the cold process for simple sugar syrup, you’ll need to use superfine/powdered (homemade) sugar. Note that due to the finer granules, you will have more sugar when measuring by volume. I usually make my own powdered sugar, measuring the granulated sugar before I powder it.
- What consistency is simple syrup? It is fairly thin and easy to pour (nowhere near as thick as maple syrup even). However, rich simple syrup will be thicker than the regular version.
- For a thicker syrup: you can bring the mixture to a boil and allow some of the water to evaporate. This will create a thicker syrup but will also obviously change the ratio of water to sugar.
- Making flavored simple syrups: there are tons of ways to flavor your syrup: vanilla and other herbs and spices, alcohol, fruits, etc. Some of my favorites include mint, rosemary, lavender, cinnamon, citrus, and ginger! And my most recent favorite – coffee syrup. The sugar you use will affect the flavor too – I love making brown sugar simple syrup for the caramel notes.
- To sterilize your jar/bottle: wash the jars/bottles and lids in hot soapy water, rinsing well. Then place the jars (no rubber or plastic parts) in a pre-heated oven for ten minutes at 160ºC/325ºF to completely dry.
- If you need it immediately: it may be a good idea to use the cold process. When making the hot simple syrup, it’s best to allow it to cool before using it, which will take time.
Related DIYs
Also, you can learn more about sugar on my dedicated blog post – An Introduction to Sugar and Sugar Substitutes (Natural)!
If you try this simple syrup recipe, I’d love to hear your thoughts/questions below. Also, I’d really appreciate a recipe card rating below, and feel free to tag me in your recipe recreations on Instagram @Alphafoodie!
How to Make Simple Syrup (white, cane, brown sugar simple syrup, etc.)
Ingredients
For traditional 1:1 simple syrup (1 part sugar to 1 part water)
- 2 cups sugar white, cane, brown, coconut, or sugar-free like monk fruit, stevia.
- 2 cups water filtered works best
For 2:1 "rich" simple syrup, use 4 cups sugar to 2 cups water!
Instructions
The Hot Process:
- Add the sugar and water to a saucepan over medium heat. Bring to a soft boil and stir constantly until the sugar dissolves. This will usually take 2-3 minutes.
- Switch off the heat and allow the syrup to cool before transferring it to a sterilized, airtight glass jar.
The Cold Process:
- There are a couple of ways to make a no-cook simple syrup – all you'll need is superfine sugar and water. You could also make your own powdered sugar (with your choice of granulated sugar). Don't use store-bought powdered sugar/confectioners' sugar as it contains a little starch, which will affect and thicken the syrup.Using a blender: Add the sugar and water to a blender and blend on high until the sugar fully dissolves. This can take up to 2 minutes (or more with a weaker machine). Be careful to give it rests if needed, so it doesn't heat up the syrup.You can also use a small handheld milk frother, and it can be ready in just a minute or so.
- Using a jar/bottle: Alternatively, if you don't have a blender, you can do the job manually. You can do this by stirring the sugar occasionally over 10-15 minutes until the sugar is fully dissolved. Alternatively, add both ingredients to an airtight bottle/jar and shake it vigorously for 3 minutes or so, let it rest for a minute, and shake for 30-60 seconds more, and that should be enough to dissolve the sugar.
How to Store Simple Syrup
- Fridge: 1:1 Simple syrup can be stored in the refrigerator for between 3-4 weeks. If making a 2:1 rich simple syrup, this will usually last several months in the fridge and is also shelf-stable.Note that cold-process syrup will have a shorter shelf life and is usually best to consume within 10-14 days.Freezer: Both hot and cold-process simple syrup can be frozen for up to 12 months. They may not freeze solid due to the high sugar content – this is normal.When the syrup starts to turn cloudy, this is a sign of spoilage. It will continue to cloud and eventually grow mold.Tip: Adding a spoonful of vodka may help to extend the shelf life further without affecting the flavor. However, it is somewhat disputed as many say the amount needed to have an impact would affect the flavor of the syrup.
Notes
- Measuring the sugar: if you decide to use the cold process for simple sugar syrup, you’ll need to use superfine/powdered (homemade) sugar. Note that due to the finer granules, you will have more sugar when measuring by volume. I usually make my own powdered sugar, measuring the granulated sugar before I powder it.
- What consistency is simple syrup? The syrup is fairly thin and easy to pour (nowhere near as thick as maple syrup even). However, rich simple syrup will be thicker than the regular version.
- For a thicker syrup: you can bring the mixture to a boil and allow some of the water to evaporate. This will create a thicker syrup but will also obviously change the ratio of water to sugar.
- Making flavored simple syrups: There are tons of ways to flavor your syrup; vanilla and other herbs and spices, alcohol, fruits, etc. Some of my favorites include mint, rosemary, lavender, cinnamon, citrus, and ginger syrups!
- To sterilize your jar/bottle: wash the jars/bottles and lids in hot soapy water, rinsing well. Then place the jars (no rubber or plastic parts) in a pre-heated oven for ten minutes at 160ºC/325ºF to completely dry.
- If you need syrup immediately: it may be a good idea to use the cold process syrup. When making the hot simple syrup, it’s best to allow it to cool before using it, which will take time.
Read the blog post for answers to several more top FAQs!
Alex Romero
We own a coffee shop and mistakenly received a shipment of cane brown sugar We could not get information on who sent it, how it was paid for or why we received it, nor how to return the product. So, needless to say, finding this information has opened a whole new product for which may very well become a signature menu item. So, when I read, “I may even share a whole series of flavored syrups. Let me know if that’s something you’d be interested in, in the comments.” PLEASE CONSIDER THIS COMMENT AS AN INDICATION OF INTEREST.”
Support @ Alphafoodie
Hi Alex,
Oh wow, lucky you! 🙂 I’ve already posted several flavored syrups here on the blog – vanilla, lavender, lemon, peach, ginger, coffee. Check them out here: https://www.alphafoodie.com/recipes/?_search=syrup
I hope you give some of these recipes a try 🙂