Free simple syrup calculator. Enter servings to find the sugar and water you need for a 1 to 1 simple syrup batch for drinks and baking.
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Enter the number of servings you need. This simple syrup calculator uses a 1 to 1 simple syrup plan of 25 grams of sugar and 25 millilitres of water per serving, then scales both amounts by servings. Use the ratio table below to switch to a rich syrup or another ratio, and use the yield section to plan the finished volume: dissolved sugar does not add its full volume, so finished syrup is less than sugar plus water. About 25 servings at this per serving size makes roughly 1 litre of finished syrup.
What is the ratio for simple syrup? The standard simple syrup ratio is 1 to 1, meaning equal parts sugar and water by weight: 1 part sugar to 1 part water. This syrup ratio calculator plans 25 grams of sugar and 25 millilitres of water per serving at 1 to 1, so 8 servings need 200 grams of sugar and 200 millilitres of water, and 1 serving needs 25 grams and 25 millilitres. A 1 to 1 syrup is about 50 percent sugar by weight, or 50 degrees Brix, and it suits most cocktails, coffee drinks and cake soaking.
Rich syrup vs simple syrup comes down to sweetness and body. A 2 to 1 rich simple syrup uses 2 parts sugar to 1 part water, about 66.7 percent sugar by weight or 66.7 degrees Brix, so it is sweeter, thicker and dilutes drinks less. Use about half as much rich syrup as simple syrup for the same sweetness: a drink that needs 0.25 ounces of simple syrup needs about 0.18 to 0.20 ounces of rich syrup. A 3 to 2 syrup at 60 degrees Brix sits between the two and suits slightly sweeter tiki drinks, while a 1 to 2 light syrup suits poaching fruit and light glazes.
Sugar to water ratio choices at a glance: 1 to 2 light syrup for poaching and light sweetness, 1 to 1 simple syrup for everyday cocktails and coffee, 3 to 2 syrup for sweeter drinks, and 2 to 1 rich syrup for Old Fashioned style drinks and longer storage. All ratios here are by weight, because weighing sugar and water is more accurate than cups: 1 cup of granulated sugar is about 200 grams and 1 cup of water is about 240 millilitres. If you scale by servings, multiply the per serving amount by servings, then adjust for the ratio you picked.
How much sugar and water for simple syrup depends on servings, not on guessing a pot size. How much simple syrup does 1 cup sugar make? At 1 to 1, 1 cup of sugar (about 200 grams) plus 1 cup of water makes about 1.5 cups of finished syrup, not 2 cups, because dissolved sugar takes up less space than dry sugar. How to make 1 litre of simple syrup at the per serving size used here? Plan about 25 servings, which gives about 625 grams of sugar and 625 millilitres of water before dissolving, for roughly 1 litre finished. For a party, scale servings first, then check the yield section, so you do not run short.
Why is 1 cup sugar plus 1 cup water not 2 cups of syrup? Sugar dissolves into the spaces between water molecules, so the finished volume is less than the sum of the two ingredients. At 1 to 1, 200 grams of sugar plus 200 millilitres of water gives about 320 millilitres of syrup, and 100 grams plus 100 millilitres gives about 150 millilitres. That is why yield based calculators ask for a target volume, and why this simple syrup calculator by servings also shows the finished yield idea: plan by servings, then expect a smaller finished volume than sugar plus water.
How to make simple syrup in three steps: combine sugar and water in a pan, heat gently and stir until the sugar dissolves fully, then cool before bottling. Do you have to boil simple syrup? No, you do not need a rolling boil: gentle heat until dissolved is enough, and boiling hard can change the flavour and concentrate the syrup. You can also make it without heat by shaking sugar and water in a sealed jar until dissolved, which takes longer but works well for small batches. Label the bottle with the ratio and date before refrigerating.
How long does simple syrup last in the fridge? A 1 to 1 syrup lasts about 2 to 4 weeks refrigerated, while a 2 to 1 rich syrup lasts longer, from several weeks to up to 6 months depending on the source, because higher sugar slows spoilage. Flavoured syrups last only 1 to 2 weeks, and freezer storage lasts up to 12 months. Discard syrup that turns cloudy, smells off, or grows mould, and store it in a clean sealed bottle in the fridge, not at room temperature for long periods.
Simple syrup takes flavours well: add herbs, fruit, roots or spices while heating, then strain and cool. Brown sugar, demerara, honey, maple and agave all work, but they change flavour and sweetness, so taste and adjust the amount per drink. Honey syrup usually uses a 1 to 1 honey to water mix, not the same weight as sugar syrup, because honey is already a liquid. For cocktails, start with plain syrup to learn the ratio, then try one flavoured batch at a time.
For 8 servings, this calculator gives 200 grams of sugar and 200 millilitres of water at 1 to 1, which makes about 320 millilitres of finished syrup. For 1 serving, it gives 25 grams and 25 millilitres, which is a single drink portion. If you switch that 8 serving batch to a 2 to 1 rich syrup, you would use about twice as much sugar as water by weight for the same sweetness in about half the volume, so use less syrup per drink.
The standard ratio is 1 to 1, equal parts sugar and water by weight. A rich syrup is 2 to 1, two parts sugar to one part water, and a light syrup is 1 to 2, one part sugar to two parts water.
At 1 to 1, allow 25 grams of sugar and 25 millilitres of water per serving in this calculator, so 8 servings need 200 grams and 200 millilitres. For a target volume instead, work backwards from the yield: 200 grams plus 200 millilitres makes about 320 millilitres finished.
Sugar dissolves into the water, so it does not add its full dry volume. One cup of sugar plus one cup of water makes about 1.5 cups of syrup, not 2 cups.
No. Heat gently and stir until the sugar dissolves fully, then cool before bottling. You can also shake it cold in a sealed jar, which takes longer but works for small batches.
Brix is the sugar percentage by weight: 1 to 1 syrup is about 50 degrees Brix, 3 to 2 syrup is about 60 degrees Brix, and 2 to 1 rich syrup is about 66.7 degrees Brix. Higher Brix means sweeter, thicker syrup that lasts longer in the fridge.
A 1 to 1 syrup lasts about 2 to 4 weeks refrigerated, a rich 2 to 1 syrup lasts several weeks to up to 6 months, and flavoured syrups last only 1 to 2 weeks. Freeze syrup for up to 12 months, and discard any syrup that turns cloudy or smells off.
Yes, but flavour and sweetness change. Brown sugar and demerara add a caramel note, honey syrup usually uses equal parts honey and water, and maple or agave need tasting to get the sweetness right per drink.
A classic Old Fashioned uses about 0.25 ounces of simple syrup per drink, or about 0.18 to 0.20 ounces of rich syrup. Coffee drinks vary more, so start with a teaspoon per cup and adjust to taste.