How to Make Homemade Simple Sugar Syurp (2-Ingredients Only!)

Homemade Simple Sugar Syrup, also known as liquid sugar, is an essential basic preparation in the kitchen for making syrups for desserts, iced coffees, drinks and cold cakes. Finding it on the shelves of the supermarket is very simple, but often buying it is also expensive, for this reason we reveal here the tricks to make it at home to perfection in just a few minutes.

Extremely easy, the recipe requires following a few, but fundamental, precautions for optimal success. First of all, you will need to respect the proportions between the ingredients. We used 700 ml of water and 300 g of granulated sugar; however, if you prefer to prepare a more concentrated syrup, ideal for cocktails and drinks, you will have to be careful not to exceed the threshold of 66.7% of sugar dissolved in water: otherwise the solution would become saturated and the granulated sugar grains would settle to the bottom without dissolving.

Another important tip concerns cooking times: the syrup should simmer in a thick-bottomed saucepan for no more than two minutes, so that it takes on a light and transparent color, and a dense and viscous consistency. Once ready, all you have to do is transfer the liquid sugar into an airtight glass jar and wait for it to cool completely before adding it to your favorite recipes.

What is Simple Sugar Syurp?

Simple syrup, a fundamental ingredient in mixology and culinary arts, has a rich history that spans centuries. Its origins can be traced back to Middle Eastern cuisine, where it was initially used to sweeten dishes and beverages. The practice of dissolving sugar in water to create a liquid sweetener was later adopted in Europe and the Americas, becoming particularly prominent in the 17th and 18th centuries. By the 19th century, simple syrup had become a staple in cocktail preparation, providing a convenient means to balance flavors in mixed drinks. Today, it remains an essential component in both professional and home kitchens worldwide, valued for its versatility and ease of use.

Pro Tips for The Best Homemade Simple Sugar Syrup

• Choose the right sugar, based on the result you want to achieve: white sugar for neutral sweetness; brown sugar for rich, caramel flavors: raw or Demerara sugar for robust taste.
• Use filtered water for better clarity and taste.
• Cool before storing to avoid condensation in the container.

Is It Worth It Making Your Own Simple Sugar Syrup?

Yes, making your own simple sugar syrup is absolutely worth it! It's quick, cost-effective, and allows you to customize the sweetness and flavor to suit your preferences. Homemade syrup is fresher and free from preservatives, giving you better control over quality. Plus, it can be infused with herbs, spices, or fruits for unique twists. Perfect for cocktails, baking, and beverages, DIY syrup is a versatile addition to your kitchen.

Is This The Same Thing as Simple Syrup?

Yes, sugar syrup is the same as simple syrup. Both refer to a mixture of sugar and water that’s heated to dissolve the sugar, creating a liquid sweetener. The terms are often used interchangeably, although simple syrup typically implies a 1:1 ratio of sugar to water, while sugar syrup might also include variations like a richer 2:1 ratio.

What is The Correct Ratio of Water to Sugar?

The correct ratio for simple syrup depends on its intended use:

• 1:1 (Equal Parts Sugar and Water): Common for cocktails and light sweetening.
• 2:1 (Two Parts Sugar to One Part Water): Known as "rich syrup," ideal for desserts and recipes needing a thicker, sweeter syrup.

Can I Double or Triple the Recipe?

Yes, you can easily double or triple a simple syrup recipe! Just maintain the same sugar-to-water ratio (e.g., 1:1 or 2:1) and scale the quantities proportionally. Use a larger pot to prevent spills, and ensure the sugar fully dissolves during heating. Proper storage is key for larger batches.

What Can I Use Simple Sugar Syrup For?

Sugar syrup is used in cooking and pastry making to make ice cream, nougat, semifreddo, non-alcoholic syrups for children's cakes, and much more. Excellent for preparing icings and cold cheesecakes, it is also a precious ally for bartenders, who use it to sweeten countless cocktails, such as the Long Island or the Daquiri.

Do I Need to Boil The Syrup?

No, you don’t have to boil the syrup. Heating it gently over medium heat is enough to dissolve the sugar fully. Boiling isn’t necessary and can lead to caramelization, altering the flavor. Just stir until the sugar dissolves, then remove from heat.

How Can I Thicken my Sugar Syurp?

Yes, you can make the syrup thicker by increasing the sugar-to-water ratio. A 2:1 ratio (two parts sugar to one part water) creates a "rich syrup" with a thicker consistency, perfect for desserts or recipes that need a stronger sweetening effect.

Can I Make This Simple Syrup Ahead of Time?

Yes, you can make sugar syrup in advance! Store it in a clean, airtight container in the refrigerator. Simple syrup (1:1 ratio) lasts 1–2 weeks, while rich syrup (2:1 ratio) can last up to a month. Proper storage prevents contamination and extends shelf life.

Does The Syrup Freeze Well?

Yes, you can freeze sugar syrup! Pour it into a freezer-safe container, leaving space for expansion. It will not freeze solid due to the sugar content, but it stays fresh for months. Thaw in the refrigerator or at room temperature before use.

How Long Will the Syrup Last?

Sugar syrup can be stored at room temperature, inside a sterilized glass jar with an airtight seal, for 1-2 months.

How to Make Homemade Simple Sugar Syrup

Pour the sugar into a saucepan with a thick bottom and add the water.

Mix well with a spoon.

Place on the stove and cook on a low flame for about 2 minutes from when it starts to boil, or until you obtain a thick and viscous syrup.

Then immediately transfer the sugar syrup into a sterilized glass jar.

Close hermetically with the screw cap and let it cool completely.

Enjoy!