Simple Syrup Calculator

Standard simple syrup uses equal parts sugar and water by weight (1:1). Rich simple syrup uses twice as much sugar as water (2:1), giving a thicker, sweeter syrup. Rich syrup is preferred by bartenders because it sweetens without adding as much dilution, and it has a much longer shelf life.

Standard 1:1 syrup keeps for about 1 month in the fridge in a sealed container. Rich 2:1 syrup keeps for up to 6 months due to its higher sugar concentration, which inhibits microbial growth. If it turns cloudy, discard it.

Yes, add flavouring ingredients during or after heating. For herbs (mint, rosemary), steep in the hot syrup for 30 minutes then strain. For citrus, add zest while heating. For vanilla, add a split pod or extract after cooling. For ginger, simmer sliced fresh ginger in the syrup.

When sugar dissolves in water, the sugar molecules fit into the spaces between water molecules. The combined volume is greater than the water alone but less than the sum of both ingredients separately. This is why 250ml of water plus 250g of sugar does not make 500ml of syrup.

For standard syrup, you just need to heat the water until the sugar fully dissolves — simmering is fine, no need for a rolling boil. For rich syrup, you may need slightly more heat as the higher sugar concentration takes longer to dissolve. Let it cool completely before bottling.