Homemade Simple Syrup

My favorite homemade simple syrup recipe is perfect for sweetening cocktails, coffee, tea, and cake decorating. Variations for brown sugar, honey, and flavored syrups are below!

Homemade Simple Syrup Recipe Video

Simple syrup is easy to make and lasts in the fridge for a month. You can even freeze it (tips are below).

We use simple syrup to make lemon drop martinis and the Tom Collins cocktail. I also love having it on hand to sweeten teas and coffee (like this pumpkin spice latte).

Homemade Simple Syrup

Key Ingredients

  • Sugar: I use granulated sugar for simple syrup, but you can substitute for brown sugar, maple sugar, and coconut sugar. Tips for using honey are below.
  • Water: I prefer filtered water for this recipe.

How to Make Simple Syrup

For simple syrup, use a ratio of 1:1 water to sugar. This makes a syrup similar to what you can buy at the store. Increase the sugar for a richer syrup.

How to Make Simple Syrup

Add water and sugar to a small saucepan and place over medium-high heat. Swirl the pan around as the mixture heats up to help dissolve the sugar into the water. When the sugar completely dissolves, set the pan aside to cool, and then use or store it for the next time you need simple syrup!

Storing Simple Syrup

Homemade simple syrup lasts in an airtight jar in the fridge for up to 4 weeks. You can also freeze simple syrup. Pour the syrup into an ice cube tray and freeze until hard. Pop out the frozen simple syrup cubes and transfer them to a freezer-safe bag or container. Freeze for up to 6 months.

Homemade Simple Syrup

Simple Syrup Recipe Variations

Brown sugar simple syrup: In the recipe below, substitute brown sugar for the granulated sugar. I love brown sugar simple syrup in this Old Fashioned Cocktail.

Honey simple syrup: For a mild honey-flavored syrup, use 1:1 honey and water, or for a more prominent honey flavor, increase the honey and use 2:1 honey to water.

Flavored simple syrup: Make your simple syrup, and then once the sugar dissolves, add a handful of fresh herbs, sliced citrus, ginger, chiles, or spices to infuse into the syrup as it cools. In our video, I make citrus mint syrup, which is fantastic! You might also enjoy this lemon ginger syrup. On a similar note, the leftover syrup from making our candied jalapeños is also delicious!

Brown sugar simple syrup.

Homemade Simple Syrup

  • PREP
  • COOK
  • TOTAL

The most common ratio for simple syrup is equal parts water to sugar. For a richer syrup, use more sugar. For a leaner syrup, use less. This recipe can be used with white sugar, brown sugar, and honey. Also, take a look at the notes section below for how to make flavored simple syrup.

Makes approximately 1 1/2 cups simple syrup

Watch Us Make the Recipe

You Will Need

1 cup (236ml) water, preferably filtered

1 cup (200g) granulated sugar, brown sugar, or honey

Directions

  • Basic Recipe
  • 1Add water and sugar to a saucepan over medium-high heat. Bring the mixture to a simmer and cook, swirling the pan occasionally until the sugar completely dissolves.

    2Cool it, then store it in an airtight container in the fridge for up to 4 weeks, or freeze it in ice cube trays (see article for tips).

  • Citrus Mint Simple Syrup (like in the video)
  • 1Add water and sugar to a saucepan over medium-high heat. Bring the mixture to a simmer and cook, swirling the pan occasionally until the sugar completely dissolves.

    2Turn off the heat and stir in a handful of mint leaves and citrus peel (I love a combination of lemon, orange, and lime). Allow it to steep and cool completely. Strain and then store.

Adam and Joanne's Tips

  • Refrigerate basic simple syrup in an airtight jar for up to 4 weeks. Use flavored simple syrups within 2 weeks.
Nutrition Per Serving Serving Size 1 tablespoon / Calories 32 / Total Fat 0 g / Saturated Fat 0 g / Cholesterol 0 mg / Sodium 0 mg / Carbohydrates 8.3 g / Dietary Fiber 0 g / Total Sugars 8.3 g / Protein 0 g
AUTHOR:  Adam and Joanne Gallagher
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16 comments… Leave a Review
  • Charlene Magne Kirsten March 7, 2024, 5:27 pm

    I didn’t know it was that easy!

    Reply
    • Joanne April 16, 2024, 5:00 pm

      I am so happy you found us, then! Thank you for coming back.

      Reply
  • Terry May 20, 2023, 1:29 pm

    Can you use stevia or monk sugar?

    Reply
    • Joanne September 11, 2023, 7:30 pm

      Hi Terry, We have not experimented with either of these in this recipe.

      Reply
  • THuff October 16, 2022, 3:23 pm

    I added some vanilla before it started simmering, and the result got rave reviews.

    Reply
  • Ralph Menon October 17, 2021, 3:52 am

    Thank you so much. It was so simple & easy to make. Appreciate your experience & advice

    Reply
  • Jennie January 31, 2021, 3:11 am

    Thank you for this simple breakdown!

    Reply
    • Anne September 9, 2021, 9:12 pm

      Tried it with fresh rosemary and granulated sugar. Superior!! Thanks

      Reply
      • Joanne September 30, 2022, 4:14 pm

        Sounds lovely.

        Reply
  • Aivaras S January 15, 2021, 6:24 pm

    Using 1/1 ratio of brown sugar and water makes for very thin syrup. It comes out like dark brown water, but sweet. Using regular sugar it’s perfect and thick.

    Reply
  • David Helms November 16, 2020, 7:34 pm

    haven’t tried it yet. Going to make soon.

    Reply
  • Mark October 24, 2018, 9:20 am

    I messed it up and ended up making caramel but caramel covered pancakes pretty darn good.

    Reply
  • LilyD June 17, 2018, 5:27 pm

    It was soo easy!! Thank you SOO much! They didn’t have it at the store and I thought I was doomed but you saved me!!?

    Reply
  • Nissa December 8, 2016, 1:20 pm

    I bought Simple Syrup at the store already made. What is this used for?

    Reply
    • Joanne January 4, 2017, 1:48 pm

      Simple syrup is often used for sweetening cocktails or coffee drinks.

      Reply
  • Feryall August 16, 2016, 2:22 pm

    Hi! Stumbled across this blog post in a Google search for simple syrup. While everyone tells you how simple simple syrup is, almost no one has provided the YIELD from the ratio of sugar and water. You were great in providing it, and also explaining why it is not 1+1=2 cups for the yield. Good job!

    Reply

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