Spare Spoons Kitchen
The Pantry · drinks · make-ahead

Simple Syrup

Equal parts sugar and water, heated until clear. The only sweetener that actually dissolves in cold drinks — granulated sugar won't, no matter how much you stir. Make a jar on Sunday and lemonade, iced tea, cocktails, and fruit salad dressings become a 30-second job all week.

10 min active 30 min cool
Spoon cost
Effort ●○○○○ Time ●○○○○ Anytime
VeganGluten-Free
Servings1 tbsp each — makes about 1 cup (240ml) total
16
Units

Ingredients

You don't need to boil it — just heat until the sugar dissolves and the liquid goes from cloudy to clear. Boiling reduces it and makes it thicker than you want for most uses.

Easier, if you like

  • Monin brand flavored syrups (coffee aisle or online) are very good if you want flavored versions without making your own — vanilla, hazelnut, lavender, mint, and many others. Used by coffee shops.

Method

    Cook's notes

    Keeps 1 month refrigerated. A clean jar with a tight lid; label it with the date.

    The 1:1 ratio is standard simple syrup. For a richer, thicker syrup (sweeter, longer shelf life), use 2 parts sugar to 1 part water — same method.

    Why not just use sugar? Granulated sugar won't dissolve in cold liquid no matter how much you stir. Simple syrup is already dissolved — it blends invisibly into any cold drink.

    Uses: lemonade, sweet tea, iced coffee, cocktails, fruit salad dressings, drizzling over cake layers to keep them moist. The honey-lime dressing in the Honey-Lime Fruit Salad can use simple syrup in place of honey.

    Vegan and gluten-free as written

    Honey syrup: Combine equal parts honey and warm water and stir until dissolved — no heat needed. Slightly different flavor profile; works everywhere simple syrup does.

    Brown sugar version: Substitute brown sugar for granulated — same 1:1 ratio. Adds a warm molasses note that's particularly good in bourbon cocktails and autumn drinks.