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 1. Home
 2. Cocktails + Spirits
 3. Simple Syrup


SIMPLE SYRUP


Rating: 4 stars
3859 Ratings
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 * 4 star values: 3859
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 * 3,859 Ratings

Simple syrup is a common ingredient in drink recipes, whether you're making
cocktails like French 75s and Mojitos or iced coffee. Don't be tempted by
bottled sweeteners; if you can boil water, you can make simple syrup. It's an
easy step but an important one. By dissolving granulated sugar in hot water
before adding it to cold beverages, you ensure an even distribution of sweetness
without any gritty crystals left in the bottom of the glass. Here's a go-to
simple syrup recipe that will keep refrigerated for up to a month. More
Recipes: Cocktail Party Recipes

By Food & Wine
June 2006
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Read the full recipe after the video.


RECIPE SUMMARY

Yield:
Makes about 1 1/2 cups
original-2012-cocktails-c-daiquiri.jpg



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INGREDIENTS

Ingredient Checklist
 * 1 cup water
   
 * 1 cup sugar
   

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DIRECTIONS

Instructions Checklist
 * Step 1
   
   In a small saucepan, bring sugar and water to a boil; simmer until the sugar
   is dissolved, 3 minutes. Remove from the heat and let cool completely.
   
   
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MAKE AHEAD

The syrup can be refrigerated in a glass jar for up to 1 month. If you need to
store it longer, it can also be frozen.


NOTES

Simple syrup is also fantastic when flavored or spiced. Try cinnamon syrup,
lemon-thyme syrup, rosemary syrup, vanilla syrup and a concentrated demerara
sugar rich syrup, which has a rich molasses flavor. If you need to make larger
quantities, stick with the easy 1:1 ratio of water to sugar.


SERVE WITH

Try it in a Blackberry Collins cocktail, sangria recipes and other party-ready
pitcher drinks. It's also ideal for iced tea, coffee, and homemade sodas. Add a
tea bag directly to the syrup for an elegant Jasmine Syrup. For a quick dessert,
add plain or flavored simple syrup to a citrus salad or a bowl of berries topped
with fluffy whipped cream. Some bakers like to use simple syrup on layer cakes
to help keep them moist. Just make sure to brush or sprinkle it on the cake in
moderation to avoid making the layers too sweet or too soggy.



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