Simple syrup is easy to make and lasts in the fridge for a month. You can even freeze it (tips are below). We use simple syrup to make lemon drop martinis and the Tom Collins cocktail. I also love having it on hand to sweeten teas and coffee (like this pumpkin spice latte).
Key Ingredients
Sugar: I use granulated sugar for simple syrup, but you can substitute for brown sugar, maple sugar, and coconut sugar. Tips for using honey are below. Water: I prefer filtered water for this recipe.
How to Make Simple Syrup
For simple syrup, use a ratio of 1:1 water to sugar. This makes a syrup similar to what you can buy at the store. Increase the sugar for a richer syrup. Add water and sugar to a small saucepan and place over medium-high heat. Swirl the pan around as the mixture heats up to help dissolve the sugar into the water. When the sugar completely dissolves, set the pan aside to cool, and then use or store it for the next time you need simple syrup!
Storing Simple Syrup
Homemade simple syrup lasts in an airtight jar in the fridge for up to 4 weeks. You can also freeze simple syrup. Pour the syrup into an ice cube tray and freeze until hard. Pop out the frozen simple syrup cubes and transfer them to a freezer-safe bag or container. Freeze for up to 6 months.
Simple Syrup Recipe Variations
Brown sugar simple syrup: In the recipe below, substitute brown sugar for the granulated sugar. I love brown sugar simple syrup in this Old Fashioned Cocktail. Honey simple syrup: For a mild honey-flavored syrup, use 1:1 honey and water, or for a more prominent honey flavor, increase the honey and use 2:1 honey to water. Flavored simple syrup: Make your simple syrup, and then once the sugar dissolves, add a handful of fresh herbs, sliced citrus, ginger, chiles, or spices to infuse into the syrup as it cools. In our video, I make citrus mint syrup, which is fantastic! You might also enjoy this lemon ginger syrup. On a similar note, the leftover syrup from making our candied jalapeños is also delicious! 1 cup (200g) granulated sugar, brown sugar, or honey 2Cool it, then store it in an airtight container in the fridge for up to 4 weeks, or freeze it in ice cube trays. 2Turn off the heat and stir in a handful of mint leaves and citrus peel (I love a combination of lemon, orange, and lime). Allow it to steep and cool completely. Strain and then store.
