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Base Simple Syrup Recipe

This isn't super new or revolutionary. Most simple syrup recipes out there have similar ratios. Intead of 1:1 ratio, I add just slightly more sugar so the base is a little bit thicker (vs a more watery syrup). This base allows for experiemntation in flavors, a few that I've tried I will share below. When refrigerated and sealed well, these syrups are best used within 3 weeks of creation.
Print Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Cooling Time 1 hour
Total Time 1 hour 10 minutes
Servings: 14 ounces
Ingredients Equipment Method Notes

Ingredients
  

  • 360 grams of water
  • 350 grams of sugar

Equipment

  • Sauce pan
  • Swing top bottle
  • Funnel

Method
 

  1. Add water and sugar to sauce pot and turn on heat to medium-low.
  2. Stir so that water and sugar are mixed a bit, then let come to a simmmer. If simmer turns to a rolling boil, drop the heat to low immediately. Keep a damp pastry brush or damp paper towel handy to wipe the sides of the pot to remove any sugar above the water line.
  3. Let simmer until sugar has dissolved. Then take off the heat and set aside for 5 minutes to cool a bit.
  4. After it has cooled a little, use a funnel to carefully pour into your swing top bottle (or other heat-safe container). Your contents will still be on the hotter side, so take your time during this step!
  5. Cool bottle on counter for an hour before storing in the fridge (best enjoyed within 3 weeks).

Notes

Variations

  • Vanilla syrup: Add 2 vanilla beans during simmer. Add beans to the bottle with the final syrup & shake before each use.
  • Brown sugar syrup: Replace granulated sugar in base recipe with dark brown sugar.
  • Pumpkin spice syrup: Before simmering, add in 1/4 teaspoon of pumpkin pie spice & 1/4 cup of pumpkin puree to base recipe ingredients. Simmer as you would with the base recipe. Strain out any solids before putting in heat-safe container.