How to Make Simple Syrup (Easy & Foolproof Recipe)
Struggling to sweeten cold drinks without the gritty mess? I’ve been there. So let’s talk about the most basic fix—simple syrup. It’s one of those kitchen staples that seems fancy until you try it. And then you’re like… wait, that’s it?
The first time I decided to make simple syrup at home, I was shocked by how easy it was. Just sugar, water, and a few minutes on the stove—and suddenly my iced coffee tasted like it came from a café. No undissolved sugar at the bottom. No weird flavor changes. Just smooth, sweet perfection.
In this guide, I’ll show you exactly how to make it, how to flavor it, and all the creative ways you can use it—from cocktails to cake glaze. Trust me, once you’ve got a jar of this stuff in your fridge, you’ll be looking for excuses to use it.
What Is Simple Syrup?
At its core, simple syrup is just sugar and water. It’s been around for centuries, used in everything from cocktails to candies and, yes, even coffee.
One reason this syrup exists is that mixing sugar into cold drinks is a total pain. Usually, it clumps at the bottom and refuses to dissolve.
So someone had the smart idea to dissolve the sugar in water first and voilà, simple syrup was born to make life (and drinks) a whole lot easier.
Common Types (1:1 and 2:1 Ratios)
You’ve probably seen people mention “rich simple syrup” and wondered what makes it rich. It’s all about the ratio.
- A 1:1 simple syrup uses equal parts sugar and water like 1 cup of each. This one is thin, easy to pour, and works well for most drinks and light baking.
- A 2:1 syrup, aka rich simple syrup, uses two parts sugar to one part water. It’s thicker, sweeter, and lasts longer in the fridge. I use it when I want to sweeten with less volume or make something more shelf-stable.
Notes: Both are useful, just depends on what you’re making.
How to Make Simple Syrup (Step-by-Step)
Equipment
- Small or medium saucepan
- Measuring cups
- Wooden spoon or whisk
- Funnel (optional but helpful)
- Clean glass jar or bottle with lid
Ingredients
- 1 cup granulated sugar (white sugar is the standard, but brown sugar also works)
- 1 cup water (filtered if possible)
- Optional flavorings:
- – ½ teaspoon vanilla extract or 1 vanilla bean
- – A few sprigs of mint, basil, or rosemary
- – Strips of lemon, lime, or orange peel
- – Whole spices like cinnamon sticks, cloves, or star anise
Instructions
- Step 1) Combine sugar and water in a saucepan: Use a 1:1 ratio of sugar to water. If you want a richer syrup, go 2:1 (2 parts sugar to 1 part water). You want to pour both into the pan before turning on the heat.
- Step 2) Heat gently over medium-low heat, stirring frequently: Don’t let it boil. You want the sugar to dissolve completely. This usually takes about 3–5 minutes. Also, stir regularly with a wooden spoon or whisk to speed things up.
- Step 3) Add flavorings if using: If you're infusing herbs, spices, or citrus peels, toss them in once the sugar is fully dissolved. Next, let them steep for 5–10 minutes while the syrup simmers gently, then remove from heat.
- Step 4) Cool the syrup: Once everything’s dissolved and infused, take the pan off the heat and let the syrup cool to room temp. This also helps it thicken slightly.
- Step 5) Strain and store: If you added any solids (like herbs or peel), strain them out using a fine mesh strainer. Then funnel the syrup into a clean glass jar or bottle. Seal it up and pop it in the fridge.
Video
Notes
Notes:
You’re done! This classic simple syrup keeps for about 2–3 weeks in the fridge, sometimes longer if it’s a 2:1 rich syrup.How to Use Simple Syrup?
So you’ve got your syrup ready besides coffee, what else can you use it for? Here are some of my favorite ways to put it to good use:
Sweetening Cold Drinks (Iced Tea, Iced Coffee, Lemonades)
You can add a splash of simple syrup, about 1 to 2 tablespoons, depending on the drink size, and it blends instantly. I’ve even made homemade lemonade with it: just lemon juice, water, and syrup to taste.
Cocktails: Mojitos, Old Fashioneds, Margaritas
If you like mixing up drinks at home, simple syrup is a must. I always keep a small bottle ready for mojitos and old-fashioned. You’ll also notice that measuring syrup is much easier than dealing with sugar cubes or dry sugar in a shaker.
For mojitos, I muddle mint with a bit of syrup instead of sugar. This draws out the flavor without bruising the leaves too much. And when it comes to margaritas, a splash of citrus-infused syrup seriously takes them up a notch
Baking: Brushing Cakes for Moisture
Another trick is to brush cakes with simple syrup, which keeps them moist for days. I first tried this when making a layer cake and was worried it’d dry out before serving.
I just used a pastry brush and lightly coated each layer with plain syrup (or sometimes vanilla syrup). The cake stayed soft and flavorful without tasting overly sweet.
Drizzling on Pancakes, Waffles, or Fruit
It’s especially good if you’ve made a flavored batch like brown sugar or cinnamon syrup. You can drizzle it over pancakes or waffles, or even roasted peaches or sliced strawberries.
Homemade Sodas and Mixers
If you’ve got sparkling water and syrup, you’ve got soda. Just mix about 2 tablespoons of syrup with club soda, toss in a few citrus slices, and there you go, homemade soda in seconds.
Other syrups, like mint or ginger are great for making mocktails or custom mixers too. You can go wild with combinations such as lavender-lemon, vanilla-orange, cinnamon-apple… honestly, it’s half the fun figuring it out.
Simple Syrup Flavor Variations
If you’re curious, I’ve put together a full guide where I break down each variation step-by-step. But here’s a quick look at some of my favorites:
Vanilla Bean or Extract
Just add a split vanilla bean while your syrup simmers, or stir in about ½ to 1 teaspoon of vanilla extract after it’s cooled. Use it in cold brew, lattes, or even mixed into pancake batter.
Brown Sugar Syrup
Brown sugar simple syrup with a more caramel-like sweetness that reminds me of warm cookies. I commonly do a 1:1 ratio (1 cup brown sugar to 1 cup water) but you can bump up the sugar for a richer version. Just don’t let it boil hard, or the sugar might get weird and sticky.
This one’s perfect in iced coffee, especially if you’re into that Starbucks brown sugar shaken espresso. You can also drizzle it over oatmeal.
Cinnamon Syrup
If you like a little spice, this one’s worth making. For this, toss in a cinnamon stick (or two if you like it bold) while your syrup simmers. Then, let it steep for at least 10 minutes before straining.
It’s killer in lattes, especially in fall. Also works great with pancakes, French toast, or apple cider.
Last Thoughts
Have you made your simple syrup yet? I’d love to hear how it turned out if you’ve tried using it in anything beyond coffee. Do you have a clever use I haven’t thought of yet? Don’t hold back. Go below and drop your ideas in the comments. Until then… sweeten it your way and voilà!
