Ingredients
Syrup
- 1 cup granulated sugar 200 g; white sugar for a neutral clear syrup
- 1 cup water 240 ml; this recipe uses equal volumes, not equal weights
Equipment
- 1 small saucepan
- 1 spoon
- 1 clean heat-safe jar or bottle
- 1 measuring cup or kitchen scale
Instructions
Dissolve and cool
- Combine sugar and water in a small saucepan.
- Warm over medium-low heat, stirring gently, for about 3–5 minutes until the sugar is fully dissolved and the liquid is clear. Check that no grains remain on the bottom. Remove from the heat; do not boil down or reduce.
- Let cool until safe to handle, then transfer to a clean, heat-safe jar or bottle and refrigerate. Allow about 30 minutes to cool, depending on container and room temperature. Keep tightly closed and use within 2 weeks. The yield is approximately 1 1/2 cups (360 ml), or 24 tablespoons.
Nutrition
Serving: 1 tablespoon (approximately 1/24 batch)Calories: 32kcalCarbohydrates: 8.3gSugar: 8.3g
Video
Notes
Video credit: Rich Hunt on Jamie Oliver’s Drinks Tube demonstrates dissolving sugar in water for simple syrup. Use the demonstration for dissolving sugar in water; follow this card’s gently heated, explicitly measured equal-volume formula (200 g sugar to 240 g water) for the stated nutrition and yield. Rich 2:1 syrup and flavored syrups need their own ratios and storage guidance.
Nutrition estimates one twenty-fourth of the batch from 200 g USDA SR Legacy granulated sugar and water: about 32 kcal and 8.3 g carbohydrate/sugar per approximate tablespoon. The full batch contains about 774 kcal and 200 g sugar. Yield varies if water evaporates, changing values per spoonful. No meaningful fat, protein or fiber is contributed. Store refrigerated, label the date, and discard syrup with mold, unexpected cloudiness, bubbling or an off smell. This is not a shelf-stable preserve.
