This simple syrup recipe is easy and one to keep around to use with cocktails, drinks, and even baking. Stick with me to learn How to Make Simple Syrup!
Basic simple syrup is one of the most versatile ingredients you can keep in your kitchen. From sweetening cocktails and iced coffee to adding moisture to cakes, this basic sugar syrup comes together in just minutes. You can use the classic 1:1 ratio for most drinks, try a rich 2:1 ratio for longer shelf life, or experiment with flavored infusions using herbs, spices, and citrus.
Making homemade simple syrup at home is easy, affordable, and opens up endless flavor possibilities. Whether you’re mixing up a Starbucks Copycat Purple Drink adding sweetness to a refreshing Watermelon Mint Julep, or brushing cakes before frosting, this syrup has you covered.
What I love about this recipe is that it gives you flexibility: stick with the classic 1:1 sugar-to-water syrup for cocktails and iced tea, or switch to a 2:1 rich syrup if you want it to keep longer in the fridge.
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Step by Step Instructions
Check out the recipe card below for more in-depth instructions.
- Combine ingredients. Add 1 cup granulated sugar and 1 cup water to a small saucepan.
- Heat gently. Warm over medium heat to medium high heat, whisking until all sugar dissolves. Avoid boiling for too long—this can cause caramelization.
- Cool completely. Let syrup come to room temperature. For clarity, skim any foam if needed.
- Store properly. Transfer to a sterilized jar or bottle with a tight seal. Refrigerate up to 1 month (classic) or 6 months (rich 2:1).
- Flavor if desired. Add aromatics or fresh herbs (like mint, basil, or cinnamon sticks like this Cinnamon Simple Syrup) while heating, or infuse cooled syrup with citrus peels, berries, or edible flowers.
Kitchen Basics for Simple Syrup
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Simple syrup is endlessly customizable. Try these ideas:
- Herbal: Mint for mojitos, basil for summer spritzers, rosemary for holiday cocktails.
- Spiced: Cinnamon, cloves, star anise, or even a pinch of cayenne for heat.
- Citrus: Lemon, lime, or orange peels for bright, zesty syrup.
- Floral: Lavender, hibiscus, or edible flowers like cherry blossoms.
- Fruity: Berries, pomegranate, mango, or stone fruit for colorful syrups.
- Specialty: Use tea (like Earl Grey or green tea) or juice instead of water.
Tip
Infuse while the syrup is hot for bold flavors, or add delicate ingredients (like herbs and flowers) once it’s cooled to preserve aromatics.
Recipe Testing Notes and Tips
As a recipe developer with a degree in food science, I create approachable recipes you can trust. Here are a few takeaways:
- Equipment help: A funnel makes pouring cleaner, and cheesecloth is great for straining infused syrups.
- Ratio matters: Equal parts sugar and water is standard, while a 2:1 rich simple syrup lasts longer and has more body.
- Cold method option: Stir or shake sugar into water without heating for a fresher taste. (Best for delicate infusions but shorter shelf life.)
- Storage tip: Freeze syrup in ice cube trays for single-serve portions.
- Troubleshooting: Cloudy syrup usually means undissolved sugar—keep whisking or warm gently again to dissolve the sugar completely.
- Use other sugars: Brown sugar adds molasses notes to a brown sugar simple syrup; demerara adds depth.
- Use cases: Beyond cocktails, brush on cakes, sweeten iced coffee, or whisk into vinaigrettes.
Recipe FAQs
Easy! You’ll just mix a 1:1 ratio of sugar to water together in a sauce pot then boil to make sure it’s incorporated.
I like using a whisk or silicone spoon to continually stir the mixture together. This just helps me make sure that all of the sugar has actually dissolved.
I usually make a batch using 1 cup of water and 1 cup of sugar. This yields about 2 cups which definitely lasts me awhile.
If you aren’t sure how sweet you’d like it, try out a 1/2 cup of each or even less. You can always tailor the ratio to your taste buds!
When placed in the refrigerator, it should last at least one month in a sterile container.
I usually use mine before that month is up so it all depends on your use for it or what container you use.
Reading through this thread from Food52, some people found that different ratios of sugar to water yield longer shelf lives so that’s something to consider too!
Store it in an airtight, sterile container. I love using mason jars just because I have an abundance of them around the house.
To make it easier to pour, you can also use a funnel and pour it into a bottle with a spout or a squirt bottle. Those may not have as good of tops for storage, but it definitely makes it easier to pour.
There are so many uses for simple syrup, so honestly, anything your heart desires. Simple syrup in cocktails is probably the most common use!
It’s great to keep on hand for iced coffee or tea since regular sugar doesn’t necessarily dissolve in cold coffee or tea.
Bakers also use it for cakes to make sure their cakes are moist before frosting and decorating them!
It’s also a great replacement for honey in cocktails or warm tea drinks like this Starbucks Honey Citrus Mint Tea Recipe.
Absolutely! You can flavor it in two different ways that I’ve found worked. The first is to use aromatics while it’s boiling. Just as an example, I added mint leaves to make simple syrup for mint juleps.
Another way is to actually use a juice rather than a water. I used pomegranate juice, sugar, and rosemary sprigs to create a fruity and herby version for this Pomegranate Rosemary Spritzer.
That’s basically how grenadine is made! Minus the rosemary. What I love about it is being able to decide how sweet or not you’d like to make it.
Try using citrus rinds for lime flavors or basil for a sweet summer treat.
You can even use flowers! Try out this Cherry Blossom Syrup made with real cherry blossoms.
How to Make Simple Syrup
This simple syrup recipe is easy and one to keep around to use with cocktails, drinks, and even baking. Stick with me to learn How to Make Simple Syrup!
Ingredients
- 1 cup water
- 1 cup sugar
Instructions
- Add sugar and water into a small sauce pot over medium high heat and mix together.
- Bring mixture to a boil and stir occasionally. It'll take about 10 minutes to make sure the sugar dissolves.
- Remove from heat and let cool completely and store in an airtight container in the refrigerator for up to a month.
Notes
- Use a 2:1 ratio for a stronger syrup.
- Infuse the syrup for extra flavor!
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Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 48Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1mgCarbohydrates: 13gNet Carbohydrates: 0gFiber: 0gSugar: 12gSugar Alcohols: 0gProtein: 0g
