I made a bottle of simple syrup today, and I’ll be honest, I’ve Googled how to make it more than once.
Which is slightly ridiculous, because it’s sugar and water. But when you’re staring at a recipe that says “10ml simple syrup” and you’ve never made it, you do wonder if there’s a trick. Is it a one to one ratio? Do you boil it? How long does it last? Can I just stir sugar into a glass of cold water and call it a day?
So here’s how to make simple syrup at home, the way I do it, plus everything I wish somebody had told me the first time. I’m making mine ahead of a Friday night of espresso martinis, because hosting is so much nicer when the little jobs are done the day before.
What is simple syrup, exactly?
It’s sugar dissolved in water. That’s the whole thing. It’s called “simple” because it really is, and it’s used in cocktails, iced coffee, lemonade, and pretty much any drink where granulated sugar would stubbornly sink to the bottom and refuse to dissolve.
That’s the real reason it exists. Sugar doesn’t dissolve well in cold liquids, so if you stir it into an iced latte or shake it into a cocktail, you end up with a gritty sludge at the bottom of your glass. Syrup is already dissolved, so it blends in instantly. Small fix, big difference.
It’s also one of those things that makes your home feel a bit more luxurious for almost no money. A pretty bottle of homemade syrup on the side, ready to go, feels very “I have my life together”, even if the rest of your week suggests otherwise.
What you need
Two ingredients and a saucepan.
- 200g caster sugar
- 200ml water
- A small saucepan
- A clean bottle or jar with a lid
That’s equal parts sugar and water, which is the classic 1:1 ratio. I measure sugar by weight and water by volume, and it’s close enough for drinks. Use whatever cup or jug you like, as long as you use the same amount of each.
This makes roughly 300ml of syrup, which is plenty for a few cocktails and a couple of weeks of iced coffees.
Which sugar is best? Caster sugar dissolves fastest, so it’s my go to. Granulated works perfectly well too, it just takes a minute longer. Both give you a clear, neutral syrup that lets your drink taste like itself.
How to make simple syrup, step by step
1. Add the sugar and water to a saucepan. Pop both in together and give it a quick stir.
2. Heat it gently. Put it on a medium heat and stir now and then. You’re not trying to cook anything, you’re just helping the sugar dissolve.
3. Bring it to a gentle simmer. Once you see the tiniest bubbles around the edge and the liquid has turned completely clear, it’s done. That usually takes about three to five minutes.
4. Take it off the heat. There’s no need to boil it hard or leave it bubbling away. Boiling for ages just evaporates water and makes your syrup thicker than you meant it to be.
5. Let it cool. Leave it for around 20 to 30 minutes until it’s room temperature. Hot syrup in a cold bottle is a recipe for a cracked bottle, so be patient.
6. Bottle it. Pour it into a clean bottle or jar, pop the lid on, and label it if you’re organised. I am not, but I like the idea of it.
That’s it. The longest part is waiting for it to cool.
Do you have to boil it?
Not really. The heat is only there to dissolve the sugar quickly, so you’re after “hot enough that every crystal disappears” rather than a proper boil.
If you’re in a rush, you can make it without any heat at all. Add equal parts sugar and hot water from the kettle to a jar, put the lid on, and shake it until the sugar disappears. It works nicely, just keep an eye out for any grains left at the bottom.
I prefer the saucepan because you can see exactly when it turns clear, and I find it dissolves more fully.
How long does homemade simple syrup last?
This is the question I always wanted answered, so here you go.
A 1:1 syrup keeps in the fridge for around two to four weeks if your bottle is clean. A few things help it last:
- Use a clean, sterilised bottle. Rinse it with boiling water first, or run it through the dishwasher. Here is the one I used.
- Keep it in the fridge. Cold storage is what stretches it past a week or two.
- Add a splash of vodka. About a teaspoon in a 300ml batch acts as a tiny preservative. Handy if you’re making cocktails anyway.
If it starts to look cloudy, smells a bit off, or you spot anything floating about in it, bin it and make a fresh batch. It costs pennies, so there’s no point taking a risk.
What about rich simple syrup?
If you make it with two parts sugar to one part water, you get a thicker, sweeter syrup that lasts much longer, often several months in the fridge. It’s what a lot of bartenders prefer because you use less of it, so it doesn’t water your drink down.
I stick with 1:1 for home use because it’s easier to measure and easier to pour. But if you make cocktails regularly and want something that lasts, rich syrup is worth trying.
Easy ways to flavour it
Once you’ve got the basic method, you can play around. This is where it gets fun, and where homemade starts to feel properly special.
Vanilla syrup: Add a split vanilla pod, or half a teaspoon of vanilla extract after it comes off the heat. Gorgeous in coffee.
Brown sugar syrup: Swap the white sugar for light brown or demerara. You get a deeper, caramel flavour that’s lovely in iced coffee and an old fashioned.
Cinnamon syrup: Drop a cinnamon stick into the pan while it heats. Perfect for autumn drinks.
Herb syrup: Add a few sprigs of rosemary, thyme or mint when you take it off the heat, leave it for 20 minutes, then strain it out. Rosemary syrup in a gin and tonic is dreamy.
Citrus syrup: Peel a few strips of lemon or orange zest into the pan and strain them out afterwards.
If you’re infusing with fresh ingredients, treat it as a smaller batch and use it within a week or so, since they don’t keep as long as plain syrup.
What to use it in
Plenty, which is why it’s worth keeping a bottle in the fridge.
Espresso martinis. This is why I made mine. A classic version is about 50ml vodka, 30ml coffee liqueur, 30ml freshly made espresso, and just a small splash (around 5 to 10ml) of simple syrup. Coffee liqueur is already sweet, so you only need a touch, and you can add more or less depending on your taste. Shake it hard with ice and strain it into a chilled glass for that thick, creamy foam. If you make your espresso at home, my DeLonghi Dedica EC685 review covers the little machine I use.
Iced coffee. Sweetens it instantly without that gritty sugar sludge.
Lemonade and iced tea. Stir it straight in, no fuss.
Mojitos, daiquiris and whiskey sours. Simple syrup is the backbone of loads of classic cocktails.
Pancakes and porridge. A flavoured syrup is a lovely drizzle for breakfast.
Soaking cakes. Brush it onto a sponge to keep it moist.
A few small things that make it feel luxurious
You don’t need much to make this feel like a treat rather than a chore.
Pour it into a pretty glass bottle with a pour spout, so it looks lovely on the drinks tray and doesn’t dribble down the side. Handwrite a little label. Make a flavoured one when you’ve got people coming over. These tiny touches cost next to nothing, but they make an ordinary Friday night in feel considered.
That’s what I love about it. Sometimes it’s just a clear little bottle of something you made yourself, waiting in the fridge for the weekend.
Common questions
Equal parts sugar and water, so 1:1. For a richer, longer lasting syrup, use two parts sugar to one part water.
You can, but the syrup won’t keep as long and it’ll be less sweet. If you want a lighter version, make smaller batches and use them quickly.
Usually it’s tiny sugar crystals or bacteria. If it was cloudy straight after making it, it may just need a little more time on the heat. If it turns cloudy days later, throw it away and start again.
Yes. Pour it into an ice cube tray, freeze it, then pop the cubes into a bag. Each cube is roughly a tablespoon, which is handy for iced drinks.
You can make a honey syrup by mixing equal parts honey and warm water. It has a stronger flavour, so it suits some drinks better than others.
Final thoughts
Learning how to make simple syrup is one of those tiny skills that quietly improves a lot of things. Your iced coffee, your cocktails, your hosting. It takes five minutes, costs almost nothing, and the result looks and tastes far more thoughtful than a shop bought bottle.
So if you’ve ever searched for it like I have, you’re not alone. Make a batch, pop it in the fridge, and thank yourself later. I’ll be doing exactly that on Friday, with a very good espresso martini in hand.
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Most Sundays, once the house has gone quiet and it's edging towards nine, a letter goes out. It's the one I'd write to a friend with good taste and not nearly enough time: one thing worth reading, one thing worth buying, and one thing to skip. No noise, no pressure to spend, just the considered version of what I've actually been using, loving, or quietly sending back.
