Simple Syrup

By Lidey Heuck

Published July 5, 2023

  • Mark Weinberg for The New York Times. Food Stylist: Barrett Washburne.
Media 1 of 1
Total Time
5 minutes, plus 30 minutes’ cooling
Rating
4(120)
Comments
Read comments

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

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:1½ cups 

  • 1 cup granulated sugar 

Ingredient Substitution Guide
Nutritional analysis per serving

100 grams carbs; 387 calories; 1 milligram sodium; 100 grams sugar

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.

Private Notes

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

Ratings

4 out of 5
120 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

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.

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.

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.

Chris

Why does this recipe have only 4 stars, while Florence Fabricant's Bartenders' Simple Syrup (https://body-change.today/recipes/1014441-bartenders-simple-syrup%3C/a%3E%29, which has identical ingredients, has 5 stars?

Amers

I prefer using Demerara cubes for simple syrup with bourbon drinks, yes it does have a different taste.

Martha

I like to add half a jalepeno, some cilantro stems, and rind of a lime—so it’s super tasty in a margarita!

Private comments are only visible to you.

Recipe Tags

or to save this recipe.