Simple syrup is a basic sweetener used in many cocktails and desserts. It’s made by combining equal parts sugar and water, then heating to dissolve the sugar. The resulting syrup is clear, sweet, and shelf-stable. But simple syrup can sometimes crystallize or develop mold during storage. So how do you make simple syrup that will stay fresh and usable for longer? Here are some tips for making stable simple syrup that resists crystallization and spoilage.
What is Simple Syrup?
Simple syrup is composed of two ingredients – granulated sugar and water. The typical ratio used is 1:1 – one part sugar to one part water. The sugar and water are combined in a saucepan and heated while stirring constantly. The heat helps the sugar fully dissolve and meld with the water. Once the sugar is fully dissolved, the mixture becomes a clear, viscous, and sweet syrup.
Simple syrup has many uses:
- Sweetening iced tea, coffee drinks, and cocktails
- Providing moisture and sweetness in baked goods like cakes and cookies
- Drizzling over waffles, pancakes, and other breakfast foods
- Sweetening fresh fruit salads or fruit compotes
- Making dessert sauces and toppings
The main benefits of simple syrup are:
- It dissolves and incorporates into cold and room temperature liquids more easily than granulated sugar.
- It has a smooth, viscous texture that integrates well into beverages and recipes.
- The liquid form allows for adjustable sweetness by adding more or less simple syrup as desired.
- It stays fresh longer than granulated sugar in storage when properly prepared.
With just sugar and water, simple syrup is an incredibly useful basic sweetening agent to have on hand.
Choosing the Sugar
White granulated sugar is the most common type used to make simple syrup. But you can experiment with other granulated sugars:
- White sugar – most versatile and neutral in flavor
- Organic cane sugar – subtly rich flavor from molasses
- Demerara or turbinado sugar – golden brown sugar with faint molasses taste
- Coconut sugar – high nutrients and hints of caramel
Stay away from brown sugars, confectioner’s sugar, and artificial sweeteners, as these won’t properly dissolve into syrup.
Granulated sugar allows you to control the final sweetness and viscosity of the simple syrup. Start with a 1:1 sugar to water ratio. But you can adjust to your taste, using slightly more or less sugar.
Choosing the Water
The liquid component can be water, juice, or other aqueous liquids. But water makes the most versatile and stable syrup. Tap water is fine in most cases. But you may want to use filtered or distilled water for clarity and purity of flavor.
Here are some other liquid options:
- Juice – for flavored syrups use citrus juice, pineapple juice, etc.
- Tea or coffee – infuse the hot syrup with teas or coffee
- Spices – cinnamon sticks, whole cloves, peppercorns
- Herbs – mint, rosemary, basil, ginger
- Alcohol – brandy, rum, bourbon
When using plain water, you have a blank slate syrup to add to any beverage. Infused syrups are great for drinks too, but may not work as well for general baking or dessert purposes.
Choosing the Ratio
The basic simple syrup ratio is:
1 cup sugar : 1 cup water
Or by weight:
200g sugar : 200g water
This 1:1 ratio yields a syrup with a good consistency and level of sweetness for most purposes. But you can customize to your preferences:
- 2:1 ratio – thicker, more viscous syrup better for cocktails
- 3:2 ratio – lighter syrup that integrates easily into drinks
- 1:2 ratio – delicate syrup for lightly sweetening beverages
For infused syrups, use a 1:1 or 2:1 ratio so the flavor comes through. Avoid going above a 2:1 ratio, as the high sugar concentration can prevent dissolving.
How to Make Simple Syrup
Making basic simple syrup is easy with just a few steps:
Ingredients:
- 1 cup white granulated sugar
- 1 cup water
Directions:
- Combine sugar and water in a small saucepan. Heat over medium heat, stirring constantly with a spoon or whisk.
- Bring to a brief simmer, stirring until the sugar fully dissolves. Remove from heat.
- Let cool for about 15 minutes. The syrup will thicken slightly as it cools.
- Transfer to an airtight glass jar or bottle. Store in the fridge for up to 1 month.
The key steps are dissolving the sugar fully while heating and letting it cool before bottling. This helps create a stable syrup that resists crystallization.
Tips:
- Use a heavy saucepan so the syrup doesn’t burn.
- Stir constantly to prevent scorching on the bottom.
- Simmer briefly until sugar and water fully integrate.
- Use glass or plastic bottles. Metal can impart a metallic taste.
Making infused simple syrups follows the same process. Just add flavoring ingredients like spices, herbs, juice or zest when heating the sugar and water. Strain out solids before bottling.
How to Use Simple Syrup
Simple syrup is used in place of plain granulated sugar to sweeten beverages, desserts, and other foods. The general guideline is 1 tablespoon of simple syrup equals 1 tablespoon of sugar in sweetening power.
Sweetening Beverages:
Add simple syrup to taste when preparing:
- Iced coffee, tea, herbal tea
- Lemonade, fruit punch
- Cocktails like whiskey sours, margaritas, mojitos
- Milkshakes and floats
- Sweetening water to make flavored waters
Start with 1/2 to 1 tablespoon simple syrup per 8-12 oz serving. Adjust to taste preferences.
Baking and Cooking:
- Substitute simple syrup for up to 1/2 of the granulated sugar called for in cookie, cake, muffin, and quick bread recipes.
- Brush on top of pies, tarts, muffins, scones before baking for a shiny glazed top.
- Drizzle over waffles, pancakes, oatmeal, cereal, yogurt.
- Sweeten fruit salads, fruit compotes, granola.
- Make dessert sauces and toppings by heating with butter and flavorings.
Replace 1 tablespoon sugar with 1 tablespoon simple syrup. The liquid may alter the texture slightly, so don’t replace more than half the sugar.
How to Store Simple Syrup
Simple syrup can last 1-2 months stored properly in the refrigerator. Follow these tips for maximizing shelf life:
- Store in airtight containers – glass jars or bottles with tight lids work best.
- Refrigerate – keep syrup refrigerated after preparing; the cold helps inhibit microbial growth.
- Use clean utensils – wash any spoon or measuring cup that contacts the syrup before reusing to prevent contamination.
- Keep dry – wipe rims and lids to remove drips that could foster mold.
- Watch for signs of spoilage – discard if syrup grows mold or smells or tastes unpleasant.
Properly stored simple syrup should last 4-6 weeks in the fridge. For longer storage up to 2-3 months, keep syrup in very clean airtight bottles completely filled to the top to minimize air exposure. Discard any syrup that shows signs of mold development.
How to Revive Crystallized Simple Syrup
If simple syrup crystallizes during storage, it’s still salvageable. Crystallization happens when vacant water molecules allow the sugar to reform into solid crystals.
To revive crystallized simple syrup:
- Transfer the syrup to a saucepan. Heat over medium heat while stirring.
- Slowly add small amounts of water as needed to dissolve the sugar crystals.
- Bring to a brief boil, then remove from heat.
- Let cool, transfer back to a clean airtight container, and refrigerate.
Adding a splash of liquor like vodka or rum can also help inhibit crystallization. Just stir in 1-2 tablespoons of neutral spirit after reheating the syrup.
Troubleshooting Simple Syrup
Here are some common issues and how to prevent them:
Crystallization:
- Fully dissolve sugar while making syrup over heat.
- Don’t over-concentrate the syrup; 2:1 ratio maximum.
- Let syrup cool completely before bottling.
- Store in airtight bottles in the fridge.
Mold Growth:
- Use clean utensils and bottles.
- Fill bottles to the top.
- Refrigerate after opening.
- Keep rim and lid clean.
Cloudy Syrup:
- Start with granulated white sugar instead of brown sugar.
- Don’t overheat the syrup when making it.
- Strain infused syrups after steeping.
Burnt Taste:
- Stir constantly over gentle heat while making syrup.
- Use a heavier pan to prevent scorching.
- Don’t overcook; remove from heat once sugar dissolves.
Fermented Syrup:
- Store syrup in the refrigerator after making.
- Use clean bottles and utensils.
- Discard syrup with any sign of fermentation.
Frequently Asked Questions
What’s the difference between simple syrup and rich simple syrup?
Rich simple syrup has a 2:1 ratio of sugar to water, compared to a 1:1 ratio for regular simple syrup. The higher sugar concentration makes it thicker and sweeter than regular simple syrup. Rich syrup is commonly used in cocktails.
How long does simple syrup last?
Properly stored in an airtight container in the refrigerator, simple syrup lasts 4-6 weeks. For longer shelf life up to 2-3 months, store in very clean bottles filled to the top and refrigerate. Discard if any mold appears.
Can you freeze simple syrup?
Yes, simple syrup can be frozen for long-term storage. Freeze in an airtight container for 3-4 months. Thaw in the refrigerator before using. Shake the container once thawed to recombine as the syrup may separate.
Is simple syrup bad for you?
Simple syrup is essentially just sugar and water, so it doesn’t provide much nutritional value. Consuming simple syrup in large amounts can contribute empty calories. But it can be used moderately to add sweetness to foods and beverages.
What’s the best container to store simple syrup?
Glass jars or bottles with tight sealing lids work best. Avoid metal containers, as the syrup can take on a metallic flavor over time. Make sure containers are thoroughly cleaned and sanitized before filling.
Conclusion
With just two ingredients, you can easily whip up a simple syrup to sweeten and enhance all kinds of drinks and dishes. Pay attention to properly dissolving the sugar, bottling the cooled syrup cleanly, and storing it refrigerated. This yields a shelf-stable sweetener that can simplify recipes requiring liquid sugar. Adjust the sugar to water ratio to obtain your preferred viscosity and sweetness. Infuse with different flavors to create syrups tailored for cocktails, coffee, tea, and unique desserts. Homemade simple syrup is simple to make and opens up many creative possibilities for sweetening with a smooth, liquid sugar.