Ingredients
Syrup
- 1 cup white granulated sugar 200 g
- 1 cup water 240 ml
Equipment
- Small saucepan
- Measuring cup and spoon
- Clean heat-safe covered bottle or jar
Instructions
Dissolve and cool
- Put the sugar and water into the saucepan. This is a 1:1 ratio by volume, not weight: 200 g sugar with 240 ml water.
- Heat over medium-low heat and stir until all crystals dissolve, about 2–3 minutes. Avoid a prolonged boil; evaporation changes the concentration. Remove from the heat once the liquid is clear.
- Cool for about 30 minutes, then transfer to a clean heat-safe container, cover, label with the preparation date and refrigerate. The yield is about 1½ cups, or 24 tablespoons, depending on evaporation. Add to drinks in small measured amounts.
Nutrition
Serving: 1tablespoons (about 1½ cups total)Calories: 32kcal
Video
Notes
Storage and safety: Keep refrigerated, use clean utensils and finish within 2 weeks. Discard if mold, cloudiness or an unusual odor develops. This is a refrigerated sweetener, not a shelf-stable canning recipe. Infused versions require their own storage plan.
Nutrition: Approximately 32 kcal per tablespoons (about 1½ cups total) serving, calculated from the stated ingredient amounts and 24 equal portions. It is an estimate, not a measured analysis; brands, trimming, retained oil and serving sizes vary. Optional accompaniments are excluded.
Cost: Illustrative US grocery budget assumptions for the ingredient portions consumed: sugar $0.33, water $0.01. Calculated before rounding, total US$0.34 for the whole recipe, about US$0.01 per serving. These are assumptions, not a store quote; tax, delivery and energy are excluded.
Video: Glen And Friends Cooking demonstrates sugar dissolved in water for simple syrup. This card uses equal volumes and avoids a prolonged boil. Follow this card's quantities and cooking and storage guidance.
