Traditional simple syrup is made from one part water to one part white granulated sugar.
A more more concentrated mixture is possible (2:1) which gives a more viscous syrup and a good mouth feel in cocktails so it is popular with mixologists and barkeepers.
Syrups can easily be flavoured by adding herbs, fruit or peels to the syrup while heating.
Simple syrup can be refrigerated for 2-3 weeks. Discard if it gets mouldy.
- 250ml of granulated white sugar
- 250ml of boiling water
- Bring water to the boil
- Add sugar and stir until dissolved
- Simmer for 10 minutes until slightly thick
- Cool and pour into a bottle that can be corked or closed.
Rich simple syrup: Use double the sugar with the same amount of water.
Mint Syrup: Add 10-15 fresh mint leaves when simmering. Strain to remove leave before bottling.