Simple Syrup
Simple Syrup is a sweetener with no alcohol in it, used in 32 drinks on this site.
CC BY-SA 4.0 · Cropped, white-balanced, graded and re-encoded to WebP by eXir.
A clear, pale golden sugar syrup filling a plastic cup
Making it
refrigerated and sealed. A shelf life here is conservative bar practice rather than a food-safety authority's figure, and it assumes the preparation was bottled clean and cold.
Sold everywhere, and it is sugar and water. Making it takes about as long as finding the bottle.
Composition
Derived from the ingredient records. The sugar is stated as the sucrose the recipe dissolves. Every figure here is derived from the ingredient records this recipe names, not measured in a bottle: mass and volume are summed over the lines and the density falls out of the two. The method is worth one check - a one-to-one syrup comes out at 1.228 g/ml against the 1.230 published for a 50% sucrose solution at 20 degrees, a difference of 0.15%. It is marked estimated because a derivation is not a measurement.
Used in these drinks
most first- Limonana45 ml
- Frozen Daiquiri25 ml
- Daiquiri23 ml
- Gimlet · Fresh Lime23 ml
- Gin Basil Smash23 ml
- Gin Fizz23 ml
- Gin Fizz · With egg white23 ml
- Pisco Sour · Chilean23 ml
- Siesta23 ml
- Whiskey Sour23 ml
- Whiskey Sour · With egg white23 ml
- Lemonade20 ml
- Mojito20 ml
- Mojito · Virgin20 ml
- Nimbu Pani20 ml
- Bramble15 ml
- Jungle Bird15 ml
- Long Island Iced Tea15 ml
- Pisco Sour15 ml
- Ramos Gin Fizz15 ml
- Sherry Cobbler15 ml
- Tom Collins15 ml
- Bubble Tea12 ml
- Espresso Martini10 ml
- Frozen Margarita10 ml
- Sangria10 ml
- Sangria · White10 ml
- French 757.5 ml
- Mint Julep7.5 ml
- Old Fashioned7.5 ml
- Old Fashioned · Rye7.5 ml
- Sazerac7.5 ml
Method
2 steps · 33mWarm the 250 ml water until it steams, take it off the heat and stir in the 250 g granulated sugar until the liquid runs completely clear. It does not need to boil, and boiling it only drives off water and concentrates the syrup past what the recipe says it is.
Cool to room temperature before bottling. Warm syrup going into a cold drink melts ice that the dilution model has already accounted for.
The amounts above are the batch this recipe makes, not a portion of it, and they do not scale with any drink count, because a preparation is made once and then measured out of.