Making Simple Syrup Article -
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How to Make Simple Syrup

This basic preparation is used for flavoring cold drinks, candying fruits, and moistening sponge cakes.

1. This sugar-water solution is great for mixed drinks, sweetening iced teas and coffees, and for candying fruits. You can also make a thick simple syrup (2 parts sugar to 1 part water), also known as "sorbet syrup," to use as a base for many flavors of sorbet. It can also used for making old-fashioned rock candy.

Here's how to make a one-to-one simple syrup, with one cup of water and one cup of sugar.

2. Combine the water and sugar in a medium saucepan. Bring the mixture to a boil and let the sugar dissolve. You don't have to stir, but it will help the sugar dissolve faster.

    3. Remove the syrup from the heat and cool slightly.

    Depending upon what you're using it for, you can flavor the syrup:

    • Stir in 1-2 teaspoons of vanilla extract for a basic vanilla syrup.
    • Infuse with herbs or spices, if desired; mint and lemon are great for iced tea.
    • Brandy and rum are often used for moistening cakes.

    Transfer the cooled syrup to a lidded container or jar that can be stored in the refrigerator. Simple syrup can be stored for up to one month.

    Use your simple syrup in these recipes:

    Jul. 17, 2009 11:20 am
    Can this be made with Splenda?
    Jul. 18, 2009 2:33 am
    I had maked a punch with a syrup recipe but it was lost when I moved over 30 years ago. Thanks
    Apr. 2, 2010 4:55 pm
    You have to use sugar unfortunately to make a syrup. There are several store bought drink mixers now that are sugar-free. Baja Bob's come to mind, but I know there are others.
    Apr. 13, 2010 12:06 pm
    Does anyone know how much of the simple syrup to use in drinks, etc. For example, if I normally put 1/2 cup of granulated sugar in a 1/2 gallon of tea, would I use 1/2 cup of the syrup too? thanks bunches!
    Apr. 26, 2010 7:35 pm
    For Wallergirl, I would go to and ask this very same question.
    May 25, 2010 6:12 am
    yes you can use splenda just play with it alittle k... may use less then 1 to 1
    Jun. 30, 2010 5:00 pm
    I make a 1:2 for my iced tea, when the sugar and water is simmering I add about a tablespoon of lemon zest so I don't have to add lemon to my tea and the lemon flavor is way better than adding lemon juice to the tea.
    Jul. 1, 2010 12:38 am
    I see the question of sbbarr I don't see an answer Does anyone know how much of the simple syrup to use in drinks, etc. For example, if I normally put 1/2 cup of granulated sugar in a 1/2 gallon of tea, would I use 1/2 cup of the syrup too?
    Jul. 1, 2010 5:08 am
    I generally use 1/4 to 1/3 less of the syrup (1:1) than I would use granulated sugar, but start with 1/2 of your granulated measurement and modify it. I find that even batch to batch, my syrup isn't always exactly as sweet as the last time. I assume its all dependent on humidity, boiling time, evaporation, etc. The most consistent syrup I get is when I make it in the microwave - start with 1 c. hot tap water,stir in 1 c. sugar, microwave on high in 30-second bursts until it starts to bubble, stirring in between - sugar should be completely dissolved by then.
    Cathy M 
    Jul. 1, 2010 8:10 am
    Hi .. I saw to use this on cakes just before icing ... is it to get rid of crumbs ...? How long does it take to dry? Making lg cake in a week... for 250 and if it to help to calm crumbs down ..Yeah!
    Jul. 19, 2010 12:11 pm
    I agree with bglowacz, splenda would not work. You can give it a try, but i think chemically whatever they do to sugar to turn it into splenda would prevent the syrup from forming. Ever noticed how powdery splenda is and how it disolves completely in liquid without stirring or heat? Both of those things would prevent a syrup from forming. but i say, give it a try and see what happens, maybe we're wrong. Splenda works for baking, but to my knowledge, candy making techniques with splenda are infinitely more complicated.
    Jul. 23, 2010 10:58 am
    I mix 1:4 1 part water to 4 parts sugar for hummingbird food! Much healthier for them than the stuff with red dye! Make sure it is cool before adding it to the feeders
    Jul. 25, 2010 3:59 pm
    i have been looking for a recipe for expresso syrup. i had some at a small cafe and would love to make some. it was amazing on banana custard french toast. thanks
    Aug. 20, 2010 10:29 am
    There used to be a mixer on the market called MiLem. It made great sours and daiquiris. No longer available. I'm sure it was simple syrup mixed with lemon and/or lime juice, but don't know the ratio(s). Anybody know or want to make an educated guess?
    Aug. 28, 2010 9:06 am
    @sbbarr For drinks use one cup of simple syrup for every half cup of sugar called for in the recipe.
    Sep. 6, 2010 8:59 pm
    hummingbird feeder ratio: I believe the 4 to 1 is: 4 parts WATER to 1 part sugar -- 1 cup of sugar to every 4 cups of sugar -- and yes cooled syrup: I make a big pot and store in Mason (type) jars in the frig and as I clean my feeders I put the jars on the counter to "warm up".
    Sep. 6, 2010 9:01 pm
    oops -- 4 parts WATER to 1 part sugar means 1 cup of sugar to ever 4 cups of WATER!
    Oct. 28, 2010 5:05 pm
    Want to make sno cones, thick syrup and real juice for flavor, like Welshes grape. What is formula for juice, simple syrup recipe??
    Samantha M. 
    Dec. 2, 2010 1:19 am
    Does anyone know if thick syrup would work for windows on a gingerbread house? 1st timer. . .
    Jul. 5, 2011 5:41 pm
    got a question. I have a recipe for tiramisu that calls for brushing cake layers with coffee flavored simple syrup. should i just use coffee instead of water in making the simple syrup?
    Aug. 6, 2011 4:46 pm
    There is no set amount to use in drinks etc. Use to taste/personal preference. You CAN use Splenda for this syrup...sam ratio as regular...I have done it many times. I use 21/2 C splenda to 1 C water and boil for 10-15 min on med-high heat, sriting occassionally and I use this same syrup to make glazes and juices for fruits. Pour some over fresh strawberries/blueberries/peaches, toss and refrigerate for an hour or so then serve.
    Aug. 6, 2011 4:49 pm
    OOoooops.....TYPO's...the words are suppose to be same & Striring occassionally....sorry !!
    Oct. 9, 2011 7:27 am
    When I make tea I always put the sugar in the bottom of the pitcher 1st and add the hot steeped tea full strength 2nd. Then I stir to melt sugar and finish off with filling with cold water. I guess I make a tea simple syrup base. Easy......
    Nov. 17, 2011 12:45 am
    I made a Cranberry Simple Syrup. For recipe go to and click under Carla Hall's link. Very good and surprisingly easy--I've never made a simple syrup before. Now, I will be doing them a lot more.
    Nov. 17, 2011 12:46 am
    Actually, it is a Cranberry soda made with a simple syrup.
    Apr. 13, 2012 8:11 am
    Does the simple syrup need to be refrigerated or can it be stored at room temp?
    BigAl's Wife 
    May 14, 2012 5:33 pm
    Can you add fruit to this to make syrup for french toast, pancakes, etc?
    Jul. 18, 2012 6:36 pm
    equal for baking worked for me!
    Sep. 23, 2012 9:30 am
    Carla Jo 
    Dec. 10, 2012 7:23 am
    I made simple syrup with unsweetened gelatin, cooked in microwave. It foamed over the sides of the bowl; what a mess. I think it was the gelatin that caused the foaming. It still cooled clear and bright but I did whisk the mixture during cooking.
    Feb. 2, 2013 10:13 am
    I made a simple vanilla syrup the other day and it has hardened up. Do you need to boil it for a period of time?
    Jun. 3, 2013 7:58 am
    I am looking for a recipe for crystallized okra. It is crisp and not sticky like candied cherries, pineapple, etc. I bought some at a shop on Sullivan's Island, SC. Slightly sweet and salty and very delicious. I'm not sure if it is actually made with crystallizing process of some other process. Help me if you can. Thanks.
    Jul. 16, 2013 7:19 pm
    When you are making a two tear cake you brush the top of the bottom tear!.
    Aug. 3, 2013 5:59 pm
    crystallized okra? i would try making it like you would make candied orange peel, (find recipe on line) and instead of sprinkling with superfine sugar, sprinkle with salt or salt/sugar/spice mix
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