A simple Sugar Syrup

Making a Simple Sugar Syrup is one of the easiest, and just as its name indicates, simple things to make. Also known as Simple Syrup or Bar Syrup, it can make sweetening many different types of drinks a quick and simple thing. Once you have a bottle of Simple Syrup in the fridge you can use it to sweeten Sun Tea, Coffee, Homemade Lemonade, or Kool-Aid, cereals like Oatmeal or Cream of Wheat, Mixed Cocktails, or drizzle it over some fresh fruit that turned out to be somewhat bland.

• Granulated Sugar
• Water
• Sauce Pot, Or
• Glass Bowl
• Funnel (optional)
• Container for Storage

There are a few different ways to make a Simple Sugar Syrup, and deciding which one works for you is as easy as the recipe. Basically, there is no wrong way to make a Simple Sugar Syrup. I have used two different ratios of Water to Sugar and three different methods of mixing them.

There are two simple ratios that are used the most often for making a Simple Syrup. The one you decide on depends mostly on they way you prefer to add sweetener. The first is a 1:1 ratio of Water to Sugar. The second is a 1:2 ratio of Water to Sugar. Aside from the fact that the 1:2 Water to Sugar recipe will make a sweeter syrup, the directions for both recipes are the same.

When stored in the refrigerator, a simple syrup will last up to about 3 months. How you decide to store your syrup depends on the space in your fridge. You can use a mason jar, an old wine or used liquor bottle. If you adding your Simple Syrup to your bar, a fun way to store it is in old antique jars found at your favorite antique or junk shop.

For this example, I am using natural sugar, stored in a mason jar with measurements marked on the side.

Once you choose your desired ratio of Water to Sugar, you can make your Simple Sugar Syrup.

Counter-Top Method:

In a glass bowl, add the sugar and then add hot tap water. Whisk until the syrup is clear and all of the sugar is dissolved. Let it cool to room temperature and pour into your bottle or jar and store in the fridge. If you have a funnel, it makes pouring the syrup into the bottle or jar even easier.

The method is nice because you do not need a stovetop or microwave, but takes the longest amount of time to prepare. I have not had much luck getting all of the sugar to dissolve using this method with the 1:2 water to sugar ratio. This method also does not seem to have as much of a syrupy texture to it as the next two methods.

Microwave Method:

In a glass microwave bowl, add your sugar and then add hot tap water. Mix with a whisk until the sugar and water are blended. You do not need to completely dissolve the sugar at this time. Heat the mixture in the microwave for 1-3 minutes, depending on the size of your microwave, then stir the mixture and return to the microwave, heating for another 1-3 minutes until the syrup is boiling. Watch your syrup, once it starts to boil, continue to heat and boil it in the microwave for about another minute. Give your syrup one final stir and let it cool to room temperature. Once it has cooled, pour it into your container and store in the fridge.

Stove Top Method:

In a sauce pot, add the sugar and then add hot tap water. Turn the heat on medium-low to medium, simmering until the sugar is dissolved, whisking or stirring continuously. After the sugar is completely dissolved, turn the heat up and bring to a boil. Continue to boil the syrup for about a minute, turn off the heat and then let cool to room temperature. After it has cooled, pour it into your bottle or jar and store in the fridge.

A Fun Idea:

If you are adding this syrup to a clear mixed drink, you can add a bit of food color to match a holiday. For example, green for St. Patrick’s Day, or Red or Blue for the 4th of July, even orange for Halloween.