Ingredients
Syrup
- 200 g white granulated sugar about 1 US cup
- 200 g water 200 mL; about 3/4 cup plus 1 tablespoon and 1 teaspoon
Equipment
- 1 Small saucepan
- 1 Kitchen scale
- 1 Spoon or spatula
- 1 Clean lidded jar at least 400 mL capacity
Instructions
- Weigh the sugar and water into a small saucepan.
- Warm over medium-low heat, stirring, for about 3–5 minutes, until the liquid is clear and no sugar crystals remain. Do not boil down or caramelize.
- Remove from the heat and let cool for about 30 minutes. Protect from contamination while cooling.
- Transfer to a clean lidded jar and refrigerate. The yield is approximately 400 g, depending on evaporation. Measure about 20 g per portion, or use less to taste.
Nutrition
Calories: 40kcalCarbohydrates: 10gSugar: 10g
Video
Notes
Estimated nutrition per 20-g portion, based on 200 g sugar divided among about 20 portions; evaporation and portion size affect concentration. Contains added sugar. Keep refrigerated in a clean closed jar; plan to use within about 1 week. This is not a shelf-stable or canning preparation. Discard if mold, cloudiness, gas or off odors develop. The instructional video is by Cocktail Chemistry and discusses several sweeteners. This version uses equal weights of sugar and water and no vodka; follow the card's amounts and refrigeration guidance. Estimated cost uses a working sugar-price assumption of US$3 per 4-lb (1814-g) bag: 200/1814 × $3 ≈ $0.33, rounded to $0.35; prices vary.