Having a bottle of simple syrup in hand is the best idea you can have, especially if you make cocktails, lemonade or creamy coffee drinks often.
No, there’s nothing wrong with sugar, but simple syrup, basically sugar in a liquid form, is easier to mix, and it dissolves instantly in any drink. Let’s say simple syrup is the easiest and most effective way of sweetening any drink.
Of course, not all simple syrups are created equal. And if Starbucks has done one thing right, it’s the chain’s simple syrup. Here’s how to make it at home.
Simple syrup is sugar dissolved in water, right? Well, yes, but what’s the correct ratio? Here’s where things get tricky.
Most simple syrups are made with equal parts sugar and water or 1:1 syrup. Interestingly, when using a cup of sugar and another one of water, you get one and not two cups of syrup as the ingredients merge, increasing in density but not volume.
Then you have 2:1 syrup, a thick, super sweet sweetener that makes a difference, even if you add just a splash to your coffee. It has twice the sugar than regular syrup.
So, what does Starbucks use? Neither. Starbucks’ classic simple syrup is thicker than a 1:1 syrup but not nearly as thick as a 2:1 or double simple syrup.
For this recipe, we’re using 1 and 1/4 cups of water because we’re expecting some of it to evaporate and 1 1/2 cups of granulated sugar.
To dissolve this amount of sugar in the water, you’ll need to heat it on the stovetop and stir constantly. The result is worth it — you’ll end with a syrup remarkably similar to what they use at Starbucks.
For this one, the possibilities are endless. For starters, this is the perfect sweetener for all types of cocktails, from Margaritas to Daiquiris.
Of course, this sweet ingredient is also extraordinary for making lemonades and any other homemade soft drink.
Where this classic simple syrup truly shines is at the coffee bar. Sweeten everything, from an espresso to a flat white with this sweet nectar and forget about stirring for minutes to dissolve the sugar.
There’s no easier way of sweetening coffee than with a classic syrup. I guess that’s why Starbucks uses it, right? Let’s head on to the recipe. This one’s easy!
In a small pot on the stovetop, bring the water to a boil and incorporate the sugar.
Stir until completely dissolved.
Store in a bottle in the fridge for up to two months.