🍬 Sugar Syrup Brix Calculator
Calculate exact Brix° for your sugar syrup — enter sugar & water amounts or a target Brix to find ratios
| Syrup Type | Sugar : Water (by weight) | Sugar : Water (cups) | Approx. Brix ° | Common Use |
|---|---|---|---|---|
| Extra Light | 1 : 3 | 1 cup : 3 cups | 25°Bx | Canning pears, peaches |
| Light Syrup | 1 : 2 | 1 cup : 2 cups | 33°Bx | Canning fruit, iced tea |
| Simple Syrup (1:1) | 1 : 1 | 1 cup : 1 cup | 50°Bx | Cocktails, coffee drinks |
| Medium Syrup | 3 : 2 | 1.5 cups : 1 cup | 60°Bx | Sodas, fruit syrups |
| Rich Simple (2:1) | 2 : 1 | 2 cups : 1 cup | 67°Bx | Bar syrups, cocktails |
| Heavy Syrup | 3 : 1 | 3 cups : 1 cup | 75°Bx | Grenadine, preserves |
| Saturated Syrup | 4 : 1 | 4 cups : 1 cup | 80°Bx | Candying, jam base |
| Brix ° | Specific Gravity | g/100mL | Sugar per Liter (g) | Notes |
|---|---|---|---|---|
| 10°Bx | 1.040 | 104.0 g | 104 g | Very dilute |
| 20°Bx | 1.083 | 108.3 g | 217 g | Light beverage syrup |
| 30°Bx | 1.127 | 112.7 g | 338 g | Juice range |
| 40°Bx | 1.176 | 117.6 g | 470 g | Dilute syrup |
| 50°Bx | 1.230 | 123.0 g | 615 g | Simple syrup |
| 60°Bx | 1.290 | 129.0 g | 774 g | Medium syrup |
| 67°Bx | 1.338 | 133.8 g | 897 g | Rich simple (2:1) |
| 75°Bx | 1.403 | 140.3 g | 1052 g | Heavy syrup |
| Ingredient | 1 Cup | 1 fl oz | 1 Tablespoon |
|---|---|---|---|
| Granulated Sugar | 200 g / 7.05 oz | 12.5 g | 12.5 g |
| Water | 236.6 mL / 236.6 g | 29.57 g | 14.79 g |
| Brown Sugar (packed) | 220 g / 7.76 oz | 13.75 g | 13.75 g |
| Powdered Sugar | 120 g / 4.23 oz | 7.5 g | 7.5 g |
Make sugar syrup genuinely as one of the fastest ways to win in the kitchen Suffice simply dissolve sugar in water, and ready! For the basic recipe cook equal parts of sugar and water until it thickens a bit. Average granulated sugar works perfectly, and tap water also works well.
You will know that it is ready when not even one grain of sugar stays on the bottom of the pan.
How to Make Simple Syrup and Use It
What makes simple syrup useful in cocktails, drinks or iced coffee is how it mingles with every liquid. It sweetens cold drinks evenly, without grit. Unlike granulated sugar, that clumps in the bottom of the glass, that liquid form dissolvdes entirely.
So you have same sweetness as usual sugar, but without texture problems. Most recipes require between half and one ounce for one drink.
The standard proportion is 1:1 (one cup sugar), one cup water. Even so you freely can adapt it, if you want more thin or thicker mix. For richer and heavy syrup use 2:1, with more sugar.
Here are charts that show the difference according to sweetness.
There is also a no-cook method, if you do not like heat. Only mix equal parts of water and sugar strongly, later leave it rest ten to fifteen minutes. Stir occasionally during the wait, then the sugar breaks and everything clears.
Warming boosts the process, naturally, but avoid boiling. When it cools, pour it in a clean bottle and keep in the refrigerator. If it looks weird or grows mold, dump it.
Brown sugar syrup is another good idea. Water and brown sugar suffice. Mixing it with organic cane sugar, you receive richer taste, with molasses flavor.
It is very universal, works for desserts, drinks, breakfasts, whatever. Brown sugar with cinnamon version surprisingly works for latte.
Except drinks, simple syrup gives moisture and taste to cakes and fruitcakes. In sorbet it stops icing. Even in bread dough it helps the bread swell strongly.
Powdered sugar does not work for simple syrup. Its anticaking agents and texture cause clouds or gel, instead of smooth flow. But flavored variants.
Strawberry, lavender, raspberry. Prepare easily at home. For a change in cocktails, agave syrup works well.
It is stable, lasts long and is available almost everywhere.
