From brown sugar to cinnamon, make flavored simple syrups from scratch at home with these easy recipes.
What is Simple Syrup?
- Simple syrup is a liquid sweetener made from 1 part water and 1 part sugar. Sugar is dissolved in water to create liquid sugar.
- They’re incredibly quick and easy to make at home with just 2-3 ingredients, taking about 5 minutes. If you can heat water on the stovetop, you can make your own simple syrup.
- Simple syrups can be made flavored by adding ingredients to change the taste. For example, adding vanilla to sugar and water will give you vanilla syrup.
- Simple syrups are great to use in iced drinks since it can be mixed into cold beverages easily, unlike sugar which will sink to the bottom of the cup.
- It’s easy to store in the refrigerator, so make a batch and use it to flavor and sweeten iced drinks for several days.
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- The basic recipe is sugar and water but you can replace the sugar with any type of sweetener you like. It can be brown sugar, honey, maple syrup, or date syrup.
- Use filtered water if possible for a better tasting syrup.
- You don’t need to have the water come to a boil to make simple syrup. Just heat water hot enough so that the sugar can dissolve.
- Make batches of syrup and store in the refrigerator in airtight containers. Flavored syrups will last 2 weeks and regular simple syrup will last about a month.
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14 Simple Syrup Recipes
Questions You May Have
Basic simple sugar is made of one part sugar and one part water. Any kind of sweetener and flavoring can be used to make a variety of simple syrups. Honey and water is honey simple syrup or honey syrup. Cinnamon, sugar, and water is cinnamon simple syrup, or cinnamon syrup.
Yes, to make sure the syrup doesn’t go bad, store it in an airtight container in the refrigerator. Simple sugar with just two ingredients will last 3 weeks but flavored simple syrup lasts 2 weeks.
Yes! Making your own syrup will save you money for sure. A store-bought bottle of simple syrup will cost at least $6 but the homemade syrup will cost at least less than half that.
The longer and hotter the water and sugar get, the thicker the syrup will get as it cools. I like to make it easily pourable so I like to only let the sugar dissolve on a simmer and never to a full boil.
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