Simple syrup is one of those cocktail cupboard essentials. It’s quick to make, keeps well in the fridge and is an easy way to add sweetness to cocktails without waiting for sugar to dissolve.
This simple 1:1 version is all you need for cocktails, mocktails and desserts.
Makes: 150ml
Prep Time: 5 minutes
Cook Time: 5 minutes
Ingredients
- 100g caster sugar
- 100ml water
Method
1. Combine
Add the sugar and water to a small saucepan.
2. Heat gently
Place over a low to medium heat and stir until the sugar has completely dissolved.
There’s no need to bring the syrup to a boil. As soon as the sugar has dissolved and the liquid is clear, remove it from the heat.
3. Cool
Allow the syrup to cool completely.
4. Store
Pour into a clean, airtight bottle or jar and refrigerate.
Storage: Keep refrigerated and use within 2 to 4 weeks.
Tips
Don’t overboil your syrup. Once the sugar has dissolved, take it off the heat. Boiling for too long evaporates the water and can make the syrup too concentrated, which may cause it to crystallise as it cools.
If you notice the sugar starting to crystallise, don’t panic. Add a small splash of water and gently warm the syrup again until the crystals have completely dissolved. Remove from the heat and allow it to cool.
The golden rule? Low and slow. Dissolve the sugar, don’t cook it.
Want to give it a twist?
Try our Pandan Syrup recipe for a fragrant variation made with fresh pandan leaves →
