Simple Syrup

By Lidey Heuck

Simple Syrup
Mark Weinberg for The New York Times. Food Stylist: Barrett Washburne.
Total Time
5 minutes, plus 30 minutes’ cooling
Rating
4(57)
Notes
Read community notes

A bartender’s staple that everyone should consider having on hand, basic simple syrup is made by heating water and granulated sugar together just until the sugar dissolves, then cooling the mixture to room temperature. Because sugar crystals don’t dissolve as easily in cold liquids as they do in warm or hot liquids, simple syrup is often used instead of sugar to sweeten chilled beverages and cocktails, such as lemonade, Arnold Palmers and daiquiris. This recipe may make more than you need for one batch of drinks, but any leftover syrup will keep in a sealed container in the refrigerator for up to two weeks.

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:1½ cups
  • 1cup granulated sugar
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

194 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 50 grams carbohydrates; 0 grams dietary fiber; 50 grams sugars; 0 grams protein; 1 milligram sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Combine 1 cup water and the sugar in a small saucepan. Bring to a simmer, stirring occasionally. Remove from the heat, and stir to dissolve any remaining sugar granules.

  2. Step 2

    Cool completely before using (about 30 minutes). Simple syrup will keep, covered and refrigerated, for up to 2 weeks.

Ratings

4 out of 5
57 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Note on this recipe and see it here.

Cooking Notes

J

Professional bartender here — if using exclusively for cocktails (or just if you don't mind) add a capful of natural grain spirit (vodka) to keep indefinitely in the fridge.

Cesaera

For great mojitos at the drop of a lime slice, pack a mason jar moderately tightly with mint leaves and stems that you have chopped roughly with a pair of scissors. Fill the jar with the simmering simple syrup and cap tightly. This is shelf stable until you open it. Strain at that point and keep in the fridge. Yummy cocktails without leaves in your teeth.

MJF

Pour one cup of boiling water into a large (32oz) Pyrex measuring cup, add the cup of sugar, stir until dissolved, let cool. No need to do this in a pan on the stove.

MJF

Pour one cup of boiling water into a large (32oz) Pyrex measuring cup, add the cup of sugar, stir until dissolved, let cool. No need to do this in a pan on the stove.

J

Professional bartender here — if using exclusively for cocktails (or just if you don't mind) add a capful of natural grain spirit (vodka) to keep indefinitely in the fridge.

Cesaera

For great mojitos at the drop of a lime slice, pack a mason jar moderately tightly with mint leaves and stems that you have chopped roughly with a pair of scissors. Fill the jar with the simmering simple syrup and cap tightly. This is shelf stable until you open it. Strain at that point and keep in the fridge. Yummy cocktails without leaves in your teeth.

Private notes are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.

More Recipes From Lidey Heuck

Trending on Cooking

Cooking Guides