Simple Syrup-simple, but necessary ingredient

Have you ever read a cocktail recipe that calls for ‘simple syrup’ and thought what is that? How do I make it? Have you tried to make it and had it all go horribly wrong?  

 Well, fear not! You are not alone!!

Simple syrup is the easiest way to add sweetness to your cocktails without having the gritty feeling of raw sugar in it. Or the pain of having to crush a sugar cube into a liquid. When mixed in a shaker or mixing glass, the last thing that combines is the solid bits of anything. Enter simple syrup…

Though seemingly easy to make, it can take several batches to perfect. I took a page from Jefferey Morganthaler’s book and tried making simple syrup in several different ways. I prefer to use boiling water, instead of adding everything and then boiling it though. I’m terrible in the kitchen and bring water and sugar to a boil is a great way for me to burn sugar to pan bottoms!

You can make simple syrup out of any sugar source! Basic white sugar, Demerara, honey, molasses etc.

The basic ratio is 1 : 1. It’s most accurate to measure by weight, but if you lack a small enough scale to measure with, volume does work.

Murky looking blend of sugar and water.

The first thing to do is to measure out your equal parts of water and sugar source. Then you will dump them into your sauce pan and turn it on. Allow it to bubble until all the sugar has dissolved then remove from the heat.

Once It’s cooled you can store it in an airtight container for up to 3 weeks. I like to use a bottle, either a squeeze one or an old vodka one. Be warned! Simple Syrup can ferment in the fridge if left too long!!!

You can infuse your simple syrup with just about any flavour. Or use a juice to create the flavour in your syrup by replacing the water with juice! One of my favourites is blueberry juice.

Starting to boil. Coming to a boil. Adding strawberry juice

So many kinds of simple syrup

Honey, blueberry, strawberry, plain, coffee