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Making Simple Syrup is as easy as boiling water!
Many cocktails and dessert recipes call for Simple Syrup as part of the ingredients list, and you can find bottled simply syrup at most liquor stores or online. But with only two ingredients – we’re sharing how to make it at home instead!
Simple Syrup is used in drinks and other recipes (such as cakes, frostings and fillings) as a sweetener. Because it’s essentially already-dissolved sugar, the syrup blends easily and smoothly into other ingredients without any additional heat. You won’t end up with undissolved sugars in the bottom of your glass or a crunchy texture as you bite into your dessert or pastry.
Why You’ll Love Homemade Simple Syrup
- It’s incredibly easy to make – bring water and sugar to a boil, then cool.
- Make as much or as little as you need for your recipe.
- You can vary the sweetness of the syrup as needed
- This homemade version is a fraction of the cost of buying the bottled variety.
- The basic Simple Syrup is equal amounts of granulated sugar and water.
- If your recipe calls for Rich Simple Syrup, that is an extra sweet syrup made with two parts sugar, one part water
- Swap in Demerara sugar – this will give your syrup a richer flavor and a slight golden color.
- You can also make a brown sugar version which will yield a dark, rich color.
- Infuse your syrup with fresh herbs and other ingredients to make flavored varieties. (More on this below.)
Key Ingredients and Substitutions
- Sugar – White, granulated sugar is typically used, but you can swap in other sugars as noted above.
- Water – Nothing fancy here…tap water will do.
How do I make Simple Syrup?
- Combine water and sugar in a small saucepan.
- Bring to a boil over high heat.
- Whisk to make sure that the sugar is completely dissolved.
- Cool the syrup, then store in an air-tight bottle or jar.
- Refrigerate for up to a month.
Frequently asked Questions
- Can I make ahead? Yes, in fact, most recipes call for a cooled syrup, so you do want to make it ahead of time.
- Can I freeze? No, the sugars will crystallize.
- Can I use sugar-free or low carb sweeteners? There are a number of recipes online using different sweeteners and some work better than others. This recipe here includes a simple syrup made with Swerve and Allulose.
- I’ve read that I should add vodka to my simple syrup. Why? Adding vodka will allow you to keep it for longer than a month. But doing so will limit you to using it in cocktails.
- How do I make flavored or infused syrups? Crush or muddle fresh herbs and aromatics such as mint, basil, lemon balm, jalapeno slices, fresh ginger or even vanilla beans into the sugar before boiling with water. Then strain the mixture through a fine mesh sieve before pouring into a container for storage. If you want a cinnamon taste, add a cinnamon stick to the water-sugar mixture as it boils.
You might like these other homemade versions of your favorite store-bought foods:
- Catalina Dressing
- Homemade Magic Shell
- Homemade Hot Chocolate Mix
- Small Batch Homemade Tahini
- Perfect Fluffy Homemade Pancakes
1 cup granulated sugar
1 cup water
Place sugar and water in a sauce pan, then bring to a boil.
Whisk to dissolve the sugar.
Let cool and store refrigerated in a covered jar for up to 30 days.
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If your recipe calls for Rich Simple Syrup, that’s an extra-sweet syrup made with two parts sugar, one part water