Step by step
- Weigh 200 g sugar and 100 g water into a clean pan.
- Warm gently and stir until fully dissolved. Do not deliberately boil away water.
- Cool, transfer to a clean container, label the ratio and date, and refrigerate.
- Use less than the quantity of 1:1 syrup in a recipe, then adjust by tasting.
Common mistake
Two-thirds of the 1:1 volume can be a trial starting point, but it is not an exact sweetness conversion because syrup density differs. Do not assume homemade syrup lasts indefinitely.
Try it
Compare a sour made with 15 ml 1:1 syrup and a trial using 10 ml rich syrup; adjust the second version after tasting.
Use the ratio calculator for editable starting points or explore cocktail recipes.