🍯 Simple Syrup Calculator
Work out sugar, water, yield, and bottle count for classic and rich syrup ratios with clean batch math.
Choose a finished yield target and the calculator will back into the sugar and water amount after cook loss is added.
| Ratio | Strength | Use | Yield |
|---|---|---|---|
| 1:1 | Light | Cocktails | Classic |
| 2:1 | Rich | Bars | Thicker |
| 3:2 | Mid | Tea | Smooth |
| 1.5:1 | Sweet | Fruit | Silky |
| 1:2 | Thin | Spritz | Fast mix |
| 4:1 | Very rich | Low water | Deep |
| Sugar | g/cup | Sweetness | Note |
|---|---|---|---|
| White | 200 | 1.00x | Clean base |
| Caster | 198 | 1.00x | Dissolves fast |
| Demerara | 220 | 0.97x | Caramel edge |
| Turbinado | 215 | 0.98x | Light molasses |
| Brown | 220 | 0.95x | Deeper flavor |
| Raw | 210 | 0.99x | Round finish |
| Use | Ratio | Temp | Note |
|---|---|---|---|
| Old fashioned | 2:1 | Hot | Rich and bold |
| Mojito | 1:1 | Cold | Clean lift |
| Tea | 1:1 | Hot | Fast blending |
| Coffee | 1:1 | Hot | Easy mixing |
| Fruit | 3:2 | Warm | Round flavor |
| Brunch | 1.5:1 | Warm | Sweet finish |
| Storage | Temp | Life | Note |
|---|---|---|---|
| Chilled | 34F | 4 wks | Best hold |
| Room | 70F | 1-2 wks | Watch clouding |
| Hot fill | 180F | 3 wks | Sanitize bottle |
| Rich | Cold | 4-6 wks | Less water |
| Infused | Chill | 2 wks | Strain first |
| Jarred | Cool | 3 wks | Label date |
Simple syrup is sweet liquid from equal parts sugar and water. It requires only those two ingredients and that makes it practical. As some say, sugar syrup comes together in only some minutes and works well for drinks or for cake soaks
Drinkers like simple syrup, because it mixes the sugar equally in cold cocktails. It dissolves the granulated sugar in water, to avoid clumps in the bottom of the glass. Unlike pure sugar, it does not setle in a mound.
How to Make Simple Syrup
To prepare it, mix equal parts of white sugar and warm water, then stir until everything dissolves. Also works a method without cooking: stir water and sugar well, leave 10 to 15 minutes and stir occasionally, until the sugar disappears and the liquid clears. Sucrose dissolves well in water at room temperature.
In microwave it goes quickly: mix equal weights of sugar and water in a safe tin, heat until boiling.
Traditional mode is not difficult, but requires a jar, kitchen and much work. In summer heat no one wants to do that.
Rich simple syrup is a common variety, with two parts sugar to one part water. The preparation stays the same. At half amount, it thickens drinks without changing the sweetness.
Simple syrup does not thicken by means of boiling, you make it thick by means of high sugar-water-proportion, usually 1:1 by volume.
Different sugar kinds alter the taste. More raw, as turbinado, muscovado or demerara, add molasses dark notes. Raw organic cane-sugar or honey leaves other aromas shine.
You can add herbs, vanilla, ginger or cinnamon for a personal touch. Syrup from watermelon is great in clear cocktails or non-alcoholic drinks, as homemade lemonade, iced tea or sparkling water with lime.
Syrup from sugar and water has no big difference between store-bought and homemade. At home it costs much less. Store-bought versions commonly do not work for cocktail recipes because of different proportions.
A recipe usually wants half to one ounce of simple syrup. Rich syrup is dense enough to stop germs, while regular allow them. A little amount of vodka or rum help as a preserver.