# Make Simple Syrup

> Homemade syrups for cocktails, coffee and more, with exact amounts for any batch. Free, tested recipes for homemade simple syrup and 53 flavored syrups, each with exact US and metric quantities that scale to any batch, plus a syrup calculator.

Key facts: classic simple syrup is 1:1 sugar to water by volume (1 cup sugar + 1 cup water ≈ 1½ cups syrup), heated only until dissolved; keeps ~1 month refrigerated. Rich syrup is 2:1 and keeps up to 6 months.

## Core pages
- [Classic simple syrup recipe + calculator](https://makesimplesyrup.com/): the 5-minute method
- [Simple syrup calculator](https://makesimplesyrup.com/calculator/): sugar and water for any amount or bottle, by cups or weight
- [All recipes](https://makesimplesyrup.com/recipes/)
- [Machine-readable recipes (JSON)](https://makesimplesyrup.com/api/recipes.json): every recipe with US + metric quantities

## Recipes
- [Classic Simple Syrup](https://makesimplesyrup.com/): Simple syrup is equal parts sugar and water, heated just until the sugar dissolves. Stir 1 cup sugar into 1 cup water over medium heat for 3–5 minutes, cool, bottle, and refrigerate for up to a month.
- [Vanilla Syrup](https://makesimplesyrup.com/recipes/vanilla-syrup/): Vanilla syrup is simple syrup infused with vanilla: dissolve 1 cup sugar in 1 cup water, steep a split vanilla bean in it for 30 minutes (or stir in 1 tbsp extract once cool), and use 2 tbsp per 12 oz latte.
- [Lavender Syrup](https://makesimplesyrup.com/recipes/lavender-syrup/): Lavender syrup is simple syrup steeped with dried culinary lavender. Dissolve 1 cup sugar in 1 cup water, take it off the heat, stir in 2 tablespoons of culinary lavender buds, steep 15 minutes and strain. Use about 1 tablespoon per latte.
- [Strawberry Syrup](https://makesimplesyrup.com/recipes/strawberry-syrup/): Strawberry syrup is sliced strawberries simmered briefly in a 1:1 sugar syrup, steeped off the heat, then strained without pressing. Simmer 2 cups berries with 1 cup sugar and 1 cup water for 8–10 minutes, steep 20 minutes, strain, stir in lemon juice and refrigerate for up to 2 weeks.
- [Homemade Grenadine](https://makesimplesyrup.com/recipes/grenadine/): Real grenadine is pomegranate syrup: pomegranate juice and sugar warmed together until dissolved, with optional pomegranate molasses and orange blossom water. Warm 1 cup 100% pomegranate juice with 1 cup sugar until clear (don't boil), cool, and refrigerate for up to 3 weeks.
- [Blueberry Syrup](https://makesimplesyrup.com/recipes/blueberry-syrup/): Blueberry syrup is blueberries simmered in a 1:1 sugar syrup until they burst, then strained and brightened with lemon. Simmer 2 cups berries with 1 cup sugar and 1 cup water for 10 minutes, mash, steep 10 minutes, strain, add 1 tablespoon lemon juice and refrigerate for up to 2 weeks.
- [Brown Sugar Syrup](https://makesimplesyrup.com/recipes/brown-sugar-syrup/): Brown sugar syrup is packed brown sugar simmered briefly with an equal volume of water. Simmer 1 cup brown sugar in 1 cup water for 3 minutes, add a pinch of salt, cool, and use 2 tbsp per iced coffee or shaken espresso.
- [Chocolate Syrup (Mocha Syrup for Coffee)](https://makesimplesyrup.com/recipes/chocolate-syrup/): Chocolate syrup is cocoa powder and sugar simmered with water until smooth and glossy. Whisk ½ cup cocoa with 1 cup sugar, add 1 cup water, simmer 3 minutes, finish with vanilla and salt, and use 2 tbsp per 12 oz mocha.
- [Ginger Syrup](https://makesimplesyrup.com/recipes/ginger-syrup/): Ginger syrup is sugar dissolved into fresh ginger juice for real heat, or simmered with sliced ginger for mellow warmth. For a spicy bar-style syrup, blend 150 g ginger with ¾ cup hot water, strain hard, and stir 1 cup sugar into the liquid over low heat.
- [Raspberry Syrup](https://makesimplesyrup.com/recipes/raspberry-syrup/): Raspberry syrup is crushed raspberries steeped in hot 1:1 simple syrup, then strained to remove the seeds. Dissolve 1 cup sugar in 1 cup water, take it off the heat, mash in 2 cups raspberries, steep 30 minutes, strain and refrigerate for up to 2 weeks.
- [Caramel Syrup](https://makesimplesyrup.com/recipes/caramel-syrup/): Caramel syrup is sugar cooked to a deep amber caramel and then dissolved in hot water, so it pours like simple syrup instead of setting like sauce. Cook 1¼ cups sugar with a splash of water to copper-penny brown, carefully whisk in 1 cup hot water, and use 2 tbsp per latte.
- [Mint Simple Syrup](https://makesimplesyrup.com/recipes/mint-syrup/): Mint simple syrup is 1:1 sugar syrup flavored with fresh spearmint. For the brightest color and flavor, blanch 1 packed cup of mint for 15 seconds, shock it in ice water, blend it into cooled syrup made from 1 cup each sugar and water, then strain. It keeps about 10 days in the fridge.
- [Cherry Syrup](https://makesimplesyrup.com/recipes/cherry-syrup/): Cherry syrup is pitted cherries simmered in 1:1 simple syrup, mashed, strained and sharpened with lemon juice. Simmer 2 cups pitted cherries with 1 cup sugar and 1 cup water for 10 minutes, steep 15 minutes, strain, add lemon and a drop of almond extract, and refrigerate for up to 2 weeks.
- [Cinnamon Syrup](https://makesimplesyrup.com/recipes/cinnamon-syrup/): Cinnamon syrup is simple syrup infused with whole cinnamon sticks. Toast 5 sticks, simmer them in 1¼ cups water for 10 minutes, dissolve 1 cup sugar, then steep off the heat for 30–60 minutes and strain. Use 1–2 tablespoons per latte.
- [Pumpkin Spice Syrup](https://makesimplesyrup.com/recipes/pumpkin-spice-syrup/): Pumpkin spice syrup is a brown sugar syrup simmered with pumpkin purée and warm spices, then strained. Simmer ½ cup pumpkin, ½ cup each white and brown sugar, 1¼ cups water and 2 tsp pumpkin pie spice for 8 minutes, steep, strain, and use 2–3 tbsp per 12 oz latte.
- [Lemon Syrup](https://makesimplesyrup.com/recipes/lemon-syrup/): Lemon syrup is simple syrup flavored with lemon zest and finished with fresh lemon juice. Rub the zest of 3 lemons into 1 cup sugar, dissolve it in ¾ cup hot water, steep 20 minutes, strain, stir in ¼ cup lemon juice and refrigerate for up to 2 weeks.
- [Orgeat (Almond Syrup)](https://makesimplesyrup.com/recipes/orgeat/): Orgeat is a creamy almond syrup flavored with orange blossom water, best known from the Mai Tai. Blend 120 g lightly toasted blanched almonds with 1¼ cups hot water, strain through a nut-milk bag, dissolve 1¼ cups sugar into the almond milk, and finish with ½ teaspoon orange blossom water.
- [Passion Fruit Syrup](https://makesimplesyrup.com/recipes/passion-fruit-syrup/): Passion fruit syrup is strained passion fruit pulp mixed into rich simple syrup without cooking the fruit. Dissolve 1 cup sugar in ½ cup hot water, let it cool, whisk in ¾ cup strained passion fruit pulp or thawed frozen pulp, and refrigerate for up to 10 days.
- [Peach Syrup](https://makesimplesyrup.com/recipes/peach-syrup/): Peach syrup is sliced ripe peaches simmered gently in 1:1 simple syrup, steeped and strained. Simmer 2 cups sliced peaches (skins on) with 1 cup sugar, 1 cup water and a tablespoon of lemon juice for 10 minutes, steep 30 minutes, strain and refrigerate for up to 10 days.
- [Blackberry Syrup](https://makesimplesyrup.com/recipes/blackberry-syrup/): Blackberry syrup is blackberries simmered briefly in 1:1 simple syrup, mashed, steeped and strained through a fine-mesh strainer to remove the seeds. Simmer 2 cups berries with 1 cup sugar and 1 cup water for 5 minutes, steep 15 minutes, strain, add lemon and refrigerate for up to 2 weeks.
- [Cranberry Syrup](https://makesimplesyrup.com/recipes/cranberry-syrup/): Cranberry syrup is fresh or frozen cranberries simmered in simple syrup just until they pop, then strained without pressing. Simmer 2 cups cranberries with 1 cup sugar and 1¼ cups water for 5–7 minutes, steep 15 minutes, strain and refrigerate for up to 3 weeks.
- [Rosemary Simple Syrup](https://makesimplesyrup.com/recipes/rosemary-syrup/): Rosemary simple syrup is 1:1 sugar syrup steeped with fresh rosemary. Dissolve 1 cup sugar in 1 cup water, add 3 fresh sprigs, steep off the heat for 30 minutes, then strain. It keeps 2 weeks in the fridge.
- [Chai Syrup](https://makesimplesyrup.com/recipes/chai-syrup/): Chai syrup is a spiced black-tea syrup for chai lattes. Simmer toasted cardamom, cinnamon, cloves, peppercorns, star anise and fresh ginger in water for 10 minutes, steep black tea for 5, strain, then dissolve brown sugar. Stir 2 tablespoons into a cup of steamed milk.
- [Honey Syrup](https://makesimplesyrup.com/recipes/honey-syrup/): Honey syrup is equal parts honey and warm water stirred together until smooth, with no boiling needed. Use it measure-for-measure in place of simple syrup, and keep it refrigerated for up to 2 weeks.
- [Jalapeño Simple Syrup](https://makesimplesyrup.com/recipes/jalapeno-syrup/): Jalapeño simple syrup is 1:1 simple syrup steeped with sliced fresh jalapeños. Simmer 2 sliced jalapeños in the syrup for 2 minutes, then steep off the heat, tasting every 5 minutes, and strain when the heat is right, usually after 15–20 minutes.
- [Orange Syrup](https://makesimplesyrup.com/recipes/orange-syrup/): Orange syrup is sugar dissolved in fresh orange juice and water, with orange zest steeped in for aroma. Rub the zest of 2 oranges into 1 cup sugar, warm with ½ cup juice and ½ cup water until dissolved, steep 20 minutes, strain and refrigerate for up to 2 weeks.
- [Pineapple Syrup](https://makesimplesyrup.com/recipes/pineapple-syrup/): Pineapple syrup is chopped fresh pineapple macerated in sugar overnight, then loosened with a little water and strained. Toss 2 cups pineapple with 1 cup sugar, refrigerate 8–12 hours, stir in ½ cup water until the sugar dissolves, strain and refrigerate for up to 10 days.
- [Rose Syrup](https://makesimplesyrup.com/recipes/rose-syrup/): Rose syrup is simple syrup steeped with dried culinary rose petals and finished with a little rose water. Dissolve 1 cup sugar in 1 cup water, steep ½ cup dried petals off the heat for 20 minutes, strain, and stir in 1 teaspoon rose water.
- [Banana Bread Syrup](https://makesimplesyrup.com/recipes/banana-bread-syrup/): Banana bread syrup is very ripe banana simmered with brown sugar, water and a cinnamon stick, then strained and finished with vanilla and nutmeg. Simmer 2 sliced bananas with 1 cup packed brown sugar and 1¼ cups water for 10 minutes, steep 30 minutes, strain, and use 2 tbsp per 12 oz latte.
- [Elderflower Syrup](https://makesimplesyrup.com/recipes/elderflower-syrup/): Elderflower syrup is sugar syrup infused with fresh elderflower blossoms and lemon. Pour warm 1:1 syrup over about 10 fully open elderflower heads, a sliced lemon and a teaspoon of citric acid, steep 24 hours, then strain. It keeps about 4 weeks in the fridge.
- [Hibiscus Syrup](https://makesimplesyrup.com/recipes/hibiscus-syrup/): Hibiscus syrup is a ruby-red syrup made by steeping dried hibiscus flowers, then sweetening the tea 1:1 with sugar. Steep ⅓ cup dried hibiscus in 1¼ cups just-boiled water for 15 minutes, strain, and dissolve 1 cup sugar into the tea.
- [Rich Simple Syrup (2:1)](https://makesimplesyrup.com/recipes/rich-simple-syrup/): Rich simple syrup is two parts sugar to one part water by weight: 400 g sugar dissolved in 200 ml hot water. It's sweeter and thicker than 1:1, so use about two-thirds as much, and it keeps around 3 months in the fridge.
- [Simple Syrup for Cakes (Cake Soaking Syrup)](https://makesimplesyrup.com/recipes/simple-syrup-for-cakes/): Simple syrup for cakes is a 1:1 sugar syrup, flavored with vanilla, brushed onto cooled cake layers to keep them moist. Use about 2–3 tbsp per 8-inch layer (3–4 tbsp for 9-inch), and let it soak in before frosting.
- [Demerara Syrup](https://makesimplesyrup.com/recipes/demerara-syrup/): Demerara syrup is demerara sugar dissolved in water, usually rich: 2 parts sugar to 1 part water by weight. Stir 400 g demerara into 200 ml hot water until clear, cool, and refrigerate for up to 2 months.
- [Hazelnut Syrup](https://makesimplesyrup.com/recipes/hazelnut-syrup/): Hazelnut syrup is simple syrup infused with toasted hazelnuts. Toast and skin 1 cup hazelnuts, simmer them in 1 cup sugar and 1¼ cups water for 5 minutes, steep for an hour, strain, and use 2 tbsp per 12 oz latte.
- [Pistachio Syrup](https://makesimplesyrup.com/recipes/pistachio-syrup/): Pistachio syrup is a creamy, nutty syrup made by blending shelled pistachios with hot water, straining out the pulp and dissolving sugar into the pistachio milk. Blend 1 cup raw pistachios with 1¼ cups just-boiled water, soak 20 minutes, strain, stir in 1¼ cups sugar over low heat, and use 2 tbsp per 12 oz latte.
- [Basil Simple Syrup](https://makesimplesyrup.com/recipes/basil-syrup/): Basil simple syrup is 1:1 sugar syrup infused with fresh sweet basil. Blanch 1 packed cup of basil for 10 seconds, chill it in ice water, then blend it into cooled syrup and strain. The blanch keeps it bright green instead of murky brown.
- [Grapefruit Syrup](https://makesimplesyrup.com/recipes/grapefruit-syrup/): Grapefruit syrup is grapefruit zest steeped in hot sugar syrup, with fresh grapefruit juice stirred in off the heat. Dissolve 1 cup sugar in ½ cup hot water, steep the zest of 1 grapefruit for 30 minutes, strain, add ½ cup juice and a pinch of salt, and refrigerate for up to 2 weeks.
- [Peppermint Syrup](https://makesimplesyrup.com/recipes/peppermint-syrup/): Peppermint syrup is simple syrup flavored with pure peppermint extract. Dissolve 1 cup sugar in 1 cup water, cool for 10 minutes, stir in ½ tsp peppermint extract, and use 1 tbsp with 2 tbsp chocolate syrup for a 12 oz peppermint mocha.
- [Sugar-Free Simple Syrup (Allulose)](https://makesimplesyrup.com/recipes/sugar-free-simple-syrup/): The best sugar-free simple syrup is made with allulose: warm 1 cup allulose with 1 cup water until clear, cool and refrigerate. Unlike erythritol, allulose doesn't recrystallize in the fridge, and it's about 70% as sweet as sugar, so use a little more.
- [Lime Cordial](https://makesimplesyrup.com/recipes/lime-cordial/): Lime cordial is a sweet-tart lime concentrate made from lime zest, fresh lime juice, sugar and citric acid. Rub the zest of 4 limes into 1 cup sugar, rest 30 minutes, shake in ¾ cup lime juice, ¼ cup water and 1½ tsp citric acid until dissolved, strain, and use ¾ oz with 2 oz gin for a Gimlet.
- [Mango Syrup](https://makesimplesyrup.com/recipes/mango-syrup/): Mango syrup is diced mango simmered briefly in sugar and water, blended smooth, strained and brightened with lime. Simmer 1½ cups mango with 1 cup sugar and ¾ cup water for 5 minutes, blend, strain, stir in 1 tbsp lime juice and refrigerate for up to a week.
- [Agave Syrup](https://makesimplesyrup.com/recipes/agave-syrup/): Agave syrup is agave nectar thinned with warm water: 2 parts agave to 1 part water by weight (about 1 cup agave to ⅔ cup water). Stir until smooth and use it ounce-for-ounce in place of simple syrup.
- [Falernum Syrup (Non-Alcoholic)](https://makesimplesyrup.com/recipes/falernum/): Falernum is a Caribbean lime, ginger, clove and almond syrup used in tiki drinks. Toast 40 g almonds with 12 cloves and 6 allspice berries, simmer with 300 ml water and sliced ginger, dissolve 300 g sugar, add the zest of 6 limes, steep for an hour and strain.
- [Gingerbread Syrup](https://makesimplesyrup.com/recipes/gingerbread-syrup/): Gingerbread syrup is brown sugar and molasses simmered with fresh ginger, cinnamon and cloves, then strained. Simmer for 10 minutes, steep for 20, strain, and use 2 tbsp per 12 oz latte.
- [Honey Lavender Syrup](https://makesimplesyrup.com/recipes/honey-lavender-syrup/): Honey lavender syrup is a lavender infusion sweetened with honey. Pour 1 cup just-boiled water over 1 level tablespoon of dried culinary lavender, steep 15 minutes, strain, then stir in 1 cup honey while it's still warm. Use 1–1½ tablespoons per hot latte.
- [Watermelon Syrup](https://makesimplesyrup.com/recipes/watermelon-syrup/): Watermelon syrup is fresh watermelon blended with sugar until the sugar dissolves, then strained and brightened with lime. Blend 2 cups cubed watermelon with 1 cup sugar for about a minute, strain, stir in 1 tbsp lime juice and refrigerate for up to 5 days.
- [Butterfly Pea Flower Syrup](https://makesimplesyrup.com/recipes/butterfly-pea-flower-syrup/): Butterfly pea flower syrup is simple syrup steeped with dried butterfly pea flowers, which turn it a vivid natural blue. Dissolve 1 cup sugar in 1 cup water, steep 2 tablespoons of dried flowers off the heat for 10 minutes and strain. Add lemon or lime only in the glass, where it turns the drink from blue to violet to pink.
- [Maple Simple Syrup](https://makesimplesyrup.com/recipes/maple-simple-syrup/): Maple simple syrup is pure maple syrup thinned with water: 1 cup maple to ½ cup hot water. Shake or stir until smooth; it matches the sweetness of 1:1 simple syrup, so use it ounce-for-ounce in cocktails and coffee.
- [Oleo Saccharum](https://makesimplesyrup.com/recipes/oleo-saccharum/): Oleo saccharum is a syrup made by letting sugar draw the aromatic oils out of citrus peels. Muddle the peels of 6 lemons with 1 cup sugar, cover and rest 4 hours to overnight, then stir in a splash of hot water to dissolve the rest and strain.
- [Toasted Coconut Syrup](https://makesimplesyrup.com/recipes/toasted-coconut-syrup/): Toasted coconut syrup is simple syrup infused with golden toasted coconut flakes. Toast 1 cup unsweetened flakes, simmer them with 1 cup sugar and 1¼ cups water for 5 minutes, steep 1 hour, strain and squeeze, then use 2 tbsp per 12 oz iced latte.
- [Cold-Process Simple Syrup (No Heat)](https://makesimplesyrup.com/recipes/cold-process-simple-syrup/): Yes, you can make simple syrup without heat: shake equal weights of sugar and room-temperature water in a sealed jar, rest, and shake again until no crystals remain, about 15 minutes. It tastes cleaner than cooked syrup and needs no stove.
- [Gum Syrup (Gomme Syrup)](https://makesimplesyrup.com/recipes/gum-syrup/): Gum syrup (gomme) is rich sugar syrup thickened with gum arabic, which gives cocktails a silky texture. Whisk 60 g gum arabic powder into 120 ml warm water and let it dissolve for about an hour, stir it into a warm syrup of 400 g sugar and 200 ml water, then skim, strain and refrigerate.
- [Invert Sugar Syrup](https://makesimplesyrup.com/recipes/invert-sugar-syrup/): Invert sugar syrup is sugar split into glucose and fructose, so it resists crystallizing and keeps desserts moist. Simmer 500 g sugar, 250 ml water and 1 tbsp lemon juice (or ¼ tsp cream of tartar) to 110 °C (230 °F), hold it at 110–114 °C for 20 minutes, then cool.

## Guides
- [Simple Syrup Ratios: 1:1, 2:1 and When to Use Each](https://makesimplesyrup.com/guides/simple-syrup-ratios/): The standard simple syrup ratio is 1:1 sugar to water. Rich syrup is 2:1, light is 1:2. See how weight vs volume changes the Brix, and which ratio suits what.
- [How Long Does Simple Syrup Last? Shelf Life by Type](https://makesimplesyrup.com/guides/how-long-does-simple-syrup-last/): Homemade 1:1 simple syrup lasts about 1 month in the fridge, rich 2:1 about 3 months, and fruit or herb syrups 1–2 weeks. How to store it and spot spoilage.
- [Why Simple Syrup Crystallizes (and How to Fix Cloudy Syrup)](https://makesimplesyrup.com/guides/simple-syrup-troubleshooting/): Simple syrup crystallizes when it holds more sugar than its water can keep dissolved. Here's how to rescue a grainy batch, prevent it and fix cloudy syrup.
- [Simple Syrup Substitutes: What to Use Instead](https://makesimplesyrup.com/guides/simple-syrup-substitutes/): The best simple syrup substitute is a quick jar syrup made with hot tap water. Honey, agave and maple work too. Here's how much of each replaces ¾ oz of syrup.
- [Sugar to Simple Syrup Conversion for Drinks and Baking](https://makesimplesyrup.com/guides/sugar-to-simple-syrup-conversion/): Use 1½ times as much 1:1 simple syrup as sugar: 1 tsp sugar ≈ 1½ tsp syrup, 1 cup ≈ 1½ cups. Rich 2:1 syrup swaps about one for one. Charts both ways inside.
- [Coffee Syrups at Home: How to Make Them and How Much to Use](https://makesimplesyrup.com/guides/coffee-syrups-at-home/): Homemade coffee syrup is 1:1 simple syrup plus flavor. Use 1½–2 tbsp in a 12 oz latte, about 3–4 pumps. Methods, amounts per drink, pump math and storage.
- [Cocktails With Simple Syrup: 20 Classic Specs](https://makesimplesyrup.com/guides/cocktails-with-simple-syrup/): Twenty classic cocktails made with simple syrup, with exact specs in oz and ml, plus which syrup to use: 1:1 for shaken sours, rich 2:1 for stirred drinks.
- [Uses for Simple Syrup: Lemonade, Sweet Tea and More](https://makesimplesyrup.com/guides/uses-for-simple-syrup/): Simple syrup sweetens cold drinks without grit: lemonade, sweet tea, iced coffee, cocktails and sodas, plus sorbet and cake layers. Ratios and amounts for each.
- [Homemade Syrup Gifts: Gift Sets, Bottles and Labels](https://makesimplesyrup.com/guides/homemade-syrup-gifts/): Homemade syrup is a thoughtful, low-cost holiday gift. Pick long-keeping syrups, bottle them in 8 oz swing-tops, label with the date and keep them cold.
- [Best Bottles for Simple Syrup (and How to Sterilize Them)](https://makesimplesyrup.com/guides/best-bottles-for-simple-syrup/): A 16 oz glass swing-top is the best bottle for most syrups: airtight, easy to pour and easy to sterilize. Here's when a jar, pump or squeeze bottle wins.
- [Simple Syrup Calories: Per Tablespoon, Ounce and Pump](https://makesimplesyrup.com/guides/simple-syrup-calories/): A tablespoon of 1:1 simple syrup has about 32 calories and 8 g of sugar. See calories per ounce and pump for every ratio, plus honey and sugar-free swaps.
- [How to Make Homemade Soda with Syrup](https://makesimplesyrup.com/guides/homemade-soda-with-syrup/): Make soda with syrup: carbonate cold water first, then stir in 1–1½ oz (30–45 ml) of syrup per 8 oz. Ratios, Italian and cream sodas, ginger ale and pairings.

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