Exact sugar and water for any amount or bottle, in cups or grams. Works for classic 1:1, rich 2:1 and light 1:2 syrups.
of finished syrup
Fill them up
Airtight swing caps keep syrup fresh for weeks, and 16 oz holds a full batch. Spare gaskets, labels and a marker included.
Best for Storing and gifting any syrup
About a cup of syrup per bottle is the ideal gift size, and a 12-pack covers neighbors, teachers and the office.
Best for Holiday syrup gifts
Italian glass with a hermetic swing cap. A liter holds a double batch for a home bar or coffee station that runs through syrup fast.
Best for Double batches and busy coffee bars
Tough, heat-safe glass you can pour hot syrup straight into. Lids seal tight and replacements are sold everywhere.
Best for Big batches and everyday storage
Sugar adds volume as well as sweetness, but less than you’d think. Each gram of dissolved sugar adds about 0.63 ml, so the finished syrup is always less than sugar + water combined. The calculator works backwards from the amount you want to the exact sugar and water.
| Sugar + water (1:1 by cups) | You get about |
|---|---|
| ¼ cup + ¼ cup | 0.5 cups (90 ml) |
| ½ cup + ½ cup | 0.75 cups (180 ml) |
| 1 cup + 1 cup | 1.5 cups (360 ml) |
| 2 cups + 2 cups | 3 cups (730 ml) |
| 4 cups (1 quart) + 4 cups (1 quart) | 6.25 cups (1450 ml) |
| 16 cups (1 gallon) + 16 cups (1 gallon) | 24.5 cups (5800 ml) |
A cup of granulated sugar weighs about 200 g while a cup of water weighs about 237 g, so “1:1 by cups” is a touch lighter than “1:1 by weight.” Both are correct; just be consistent. Using a kitchen scale makes big batches faster and more repeatable.
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Enter how many drinks you’re serving. We’ll total the syrup and tell you what to make.
For classic 1:1 syrup by volume, use the same volume of sugar as water: 1 cup sugar to 1 cup water. That makes about 1½ cups of syrup.
Dissolved sugar fills the gaps between water molecules. Each gram of sugar adds only about 0.63 ml of volume, so 1 cup + 1 cup yields roughly 1½ cups.
Either works. Bartenders often use weight because it’s exact: 1:1 by weight is 50% sugar (50° Brix, the bartender’s scale for sugar content). Cups are fine at home; a 1:1 syrup by cups is slightly lighter, about 46% sugar.
Pick “1 gallon” (or any bottle) in the calculator above. Dissolve the sugar in hot water in a large pot, cool, and store in clean, sealed containers.
About 1½ teaspoons of 1:1 syrup equals the sweetness of 1 teaspoon of granulated sugar.
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