Home bar notesMake 1:1 sugar syrup
Weigh 100 g white sugar and 100 g water. Combine in a clean saucepan and warm gently, stirring until dissolved. Let it cool before putting it in a clean labelled container.
Put it into practice
The ratio is by weight. It does not guarantee 200 ml finished syrup. Refrigerate, make small batches, use clean tools and discard if it develops mould, cloudiness or an unusual smell.
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