Simple Syrup
Simple Syrup is a sweetener with no alcohol in it, used in 3 drinks on this site.
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 firstMethod
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 — a preparation is made once and then measured out of.