Ingredients
Equipment
Method
- Combine fruit juice and sugar in a medium sauce pan
- Heat over medium heat until the sugar is dissolved.
- Remove the pan from the heat and let cool.
- Pour the syrup into a clean jar or bottle.
- Store in the refrigerator.
- Use within a month.
Notes
Variations
Add herbs or fruit pieces to simmering syrup for flavored syrups. Mint, lavender, rosemary, hibiscus, berries, lemon and lime are all good as flavored syrups.
Heavy Simple Syrup = 4 cups sugar to 4 cups fruit juice (yield 7 cups syrup) Medium Simple Syrup = 3-1/4 cups sugar to 5 cups fruit juice (yield 7 cups syrup) Light Simple Syrup = 2-1/4 cups sugar to 5-1/4 cups fruit juice (yield 6.5 cups syrup) Extra Light Simple Syrup = 1-1/4 cups sugar to 5-1/2 cups fruit juice (yield 6 cups syrup) Ultra Light Simple Syrup = 1/2 cup sugar to 5 cups fruit juice (yield 5 1/4 cups syrup)
Add herbs or fruit pieces to simmering syrup for flavored syrups. Mint, lavender, rosemary, hibiscus, berries, lemon and lime are all good as flavored syrups.
Heavy Simple Syrup = 4 cups sugar to 4 cups fruit juice (yield 7 cups syrup) Medium Simple Syrup = 3-1/4 cups sugar to 5 cups fruit juice (yield 7 cups syrup) Light Simple Syrup = 2-1/4 cups sugar to 5-1/4 cups fruit juice (yield 6.5 cups syrup) Extra Light Simple Syrup = 1-1/4 cups sugar to 5-1/2 cups fruit juice (yield 6 cups syrup) Ultra Light Simple Syrup = 1/2 cup sugar to 5 cups fruit juice (yield 5 1/4 cups syrup)