Simple Syrup Calculator
Choose the strength and how much syrup you want.
Answer
95g sugar and 190ml water
The details
Next step
Worth knowing
- Soaking sponges and poaching fruit.
- Warm gently and stir only until the sugar has dissolved. Boiling hard changes the texture and can make it crystallise later.
- Store in a clean sealed bottle in the fridge. This strength keeps for about 2 weeks.
- More sugar means it keeps longer, because there is less free water for anything to grow in.
Source: Classic sauce ratios as taught in standard UK cookery references · Reviewed 2026-09-10 · Guidance version 1.0.0
Reference and detail
Syrup strengths
| Strength | Ratio | Best for |
|---|---|---|
| Light (1 : 2) | 0.5 : 1 sugar to water by weight | Soaking sponges and poaching fruit. |
| Simple (1 : 1) | 1 : 1 sugar to water by weight | Cocktails, iced coffee and cordials. |
| Rich (2 : 1) | 2 : 1 sugar to water by weight | Long-keeping cocktail syrup and glazes. |
Sugar takes up space
Dissolved sugar adds volume, which is why the water here is less than the syrup you end up with. Most recipes ignore this and leave you short.
Warm gently, do not boil
Heat only until the sugar has dissolved. Boiling hard drives off water, changes the strength and can make the syrup crystallise later.
Stronger syrup keeps longer
A rich two-to-one syrup lasts far longer than a one-to-one, because there is less free water for anything to grow in. Store it in a clean sealed bottle in the fridge.
Questions and answers
Questions about simple syrup ratios
What is the difference between a 1:1 and a 2:1 simple syrup?
A 1:1 syrup uses equal weights of sugar and water and is the standard choice for cocktails, iced coffee and cordials. A 2:1 (rich) syrup uses twice as much sugar as water, is thicker and sweeter for the same volume, and keeps considerably longer.
How much sugar do I need for a batch of syrup?
Enter the volume of syrup you want and the strength above for the exact weight of sugar and water. A light 1:2 syrup, used for soaking sponges and poaching fruit, uses much less sugar per litre than a rich 2:1 syrup.
How long does simple syrup keep?
It depends on the strength: a light syrup keeps for the shortest time in the fridge, a standard 1:1 syrup a little longer, and a rich 2:1 syrup considerably longer than either, since the higher sugar content preserves it.
Why has my syrup crystallised?
Sugar has come out of solution, usually because it was stirred too much while dissolving or the syrup was cooled too quickly with undissolved sugar still in it. Dissolve the sugar fully over gentle heat without excessive stirring, then leave it to cool undisturbed.