Syrup Concentration Calculator

This calculator uses the general simple-syrup ratios by weight: light syrup (1 part sugar to 3 parts water, ~25% sugar), medium syrup (1:2, ~33% sugar), and heavy syrup (1:1, ~50% sugar). Note that home-canning bodies (such as the NCHFP) grade fruit-canning syrups differently, by percentage of sugar in the finished syrup: very light 10%, light 20%, medium 30%, heavy 40% and very heavy 50%. If you are following a specific canning recipe, match the % sugar it specifies rather than the cocktail-style ratio.

Light syrup is used for poaching delicate fruits, iced tea, and lighter cocktails. Medium syrup is the most versatile, used for bottling fruit, cocktails, and moistening cakes. Heavy syrup (simple syrup 1:1) is used for strong cocktails, candy-making, and packing tart or sour fruit.

Combine sugar and water in a saucepan. Heat gently, stirring until the sugar fully dissolves. Do not boil until the sugar is dissolved, or it may crystallise. Once dissolved, bring to a brief boil, then cool. Store in a clean, sterilised bottle or jar in the refrigerator.

Store all of these syrups in the refrigerator. Light syrup keeps about 1-2 weeks, medium syrup about 2-3 weeks, and heavy (1:1) syrup about 3-4 weeks (roughly a month) refrigerated. A 1:1 syrup is only ~50% sugar, so it is NOT shelf-stable at room temperature and will ferment or grow mould if left out. True room-temperature shelf stability needs around 65-67% sugar (a 2:1 rich syrup or higher). When in doubt, refrigerate, and discard any syrup that smells off, looks cloudy, or shows mould.

Yes, adding sugar to water increases the total volume because sugar occupies space when dissolved. Each gram of sugar adds approximately 0.6ml of volume. This calculator accounts for this, so the sugar and water quantities will produce your target volume of syrup.