White syrup, also known as simple syrup, is a sweetener made from sugar and water. It’s an ingredient commonly used in cocktails, desserts, and other foods and drinks where you want to add sweetness in liquid form.
What are the ingredients in white syrup?
The main ingredients in basic white syrup are:
- Sugar
- Water
That’s it! The two core components are granulated white sugar dissolved in water. The specific amounts vary between recipes, but it’s generally an equal ratio of sugar to water – 1:1 by volume.
For example, to make 1 cup of simple syrup, you would use:
- 1 cup granulated white sugar
- 1 cup water
You heat the sugar and water together over medium heat, stirring frequently, until the sugar fully dissolves. Then let it cool before using as syrup.
What types of sugar can be used?
While plain granulated white sugar is most common, you can make simple syrup using other sugar sources too:
- Granulated white sugar – This is the standard for simple syrup. It dissolves easily in water.
- Brown sugar – For a hint of molasses flavor. The syrup will have a light brown color.
- Raw sugar – Made from evaporated cane juice. Contains trace minerals and has a slight tan color.
- Coconut sugar – Derived from coconut palm sap. Has a caramel-like flavor.
- Maple syrup – For a maple flavored syrup. Use a 1:1 ratio with water.
- Honey – Mix with equal parts water for a honey simple syrup.
- Agave nectar – Sweeter than sugar, so use a 2:1 ratio of water to agave.
The type of sugar used will impact the flavor and color of the finished syrup. But granulated white sugar is the standard choice for a neutral, versatile sweet syrup.
Does the water ratio matter?
Yes, the ratio of sugar to water is important when making simple syrup. The standard is a 1:1 ratio – equal parts sugar and water by volume. This produces a syrup with a good consistency that easily incorporates into drinks and recipes.
However, you can vary the syrup’s thickness and sweetness by adjusting the ratios:
- Thinner syrup – Use more water than sugar, like 1:2 ratio.
- Thicker syrup – Use more sugar than water, like 2:1 ratio.
Why does the ratio matter?
- More sugar = sweeter, more viscous syrup
- More water = thinner, less sweet syrup
A thinner syrup (1:2 ratio) flows and blends more easily. A thicker syrup (2:1 ratio) has a more concentrated sugar flavor.
But the classic 1:1 ratio of sugar to water provides the ideal middle ground – a syrup with enough thickness to coat and sweeten, but not overly thick or saturated with sugar.
What is the process for making white syrup?
Here is a step-by-step overview of how to make basic white simple syrup:
- Combine equal parts sugar and water in a saucepan – for example, 1 cup of each. The amount can be scaled up or down as needed.
- Heat the mixture over medium heat, stirring frequently, until the sugar fully dissolves. Bring just to a simmer, not a full rolling boil.
- Once dissolved, remove from heat. Let the syrup cool slightly so it’s no longer hot to the touch.
- Decant into a clean bottle or jar. Let cool completely before sealing.
- Store in the refrigerator. The syrup will keep for 1-2 weeks sealed.
Tips for best results:
- Heat gently to dissolve the sugar – boiling aggressively can cause syrup to crystallize.
- Stir often to prevent burning on the bottom.
- Cool before bottling – hot syrup can break down plastic bottles.
- Store in fridge to prevent mold growth.
And that’s it – by dissolving sugar in heated water and cooling, you get a simple sweet syrup to use in recipes and drinks.
How long does white syrup last?
When properly stored, white simple syrup will last 1-2 weeks in the refrigerator.
The high sugar concentration prevents microbial growth for a period of time. But over time, mold can eventually grow in the syrup.
Follow these tips for maximum freshness:
- Store syrup in a tightly sealed bottle in the fridge.
- Use clean bottles and equipment when making syrup.
- Keep syrup bottle away from direct contact with fridge shelves.
- Use a clean spoon each time dispensing syrup.
- Discard syrup if mold appears or if older than 2 weeks.
Simple syrup can also be frozen for longer term storage:
- Freeze measured syrup in ice cube trays, then transfer to freezer bags.
- Thaw cubes as needed.
- Frozen syrup keeps for 4-6 months.
With proper refrigeration or freezing, white simple syrup has a decent shelf life. But it’s best to make smaller batches fresh as needed.
What are substitutes for white syrup?
If you don’t have simple syrup on hand, here are some convenient substitutes:
- Granulated white sugar – Use in place of simple syrup at a 1:1 ratio. May need to stir vigorously to dissolve in cold drinks.
- Brown sugar – Swap in an equal amount for white sugar. Adds caramel/molasses notes.
- Honey – Replace up to 1:1; honey has more flavor than plain simple syrup.
- Maple syrup – Substitute 1:1; brings a distinct maple taste.
- Agave nectar – Sweeter than sugar so use 2/3 portion. Has neutral flavor.
- Corn syrup – Mix 1:1 for basic simple syrup. Brings some thickness.
While not exact substitutes, these sweeteners can work in a pinch and impart their own unique flavors.
For cocktails and recipes where exact sweetness matters, homemade simple syrup is still ideal. But other syrups or sugars can balance the sweetness profile when needed.
What drinks and foods use white syrup?
White simple syrup is used both as an ingredient and as a sweet finishing drizzle for all kinds of drinks and dishes:
Cocktails
- Old fashioned
- Whiskey sour
- Mojito
- Mint julep
- Margarita
- Moscow mule
- Lemonade
- Iced tea
- Coffee drinks
Baked Goods
- Cakes
- Cookies
- Fruit tarts
- Pies
- Muffins
- Cupcakes
- Donuts
Other Desserts
- Pancakes
- French toast
- Waffles
- Crepes
- Poached fruit
- Granola
- Yogurt
- Puddings
The uses for simple syrup are nearly endless! It adds just the right amount of sweetness, enhances flavors, and blends smoothly into both drinks and dishes.
What are the benefits of using white syrup?
Some key benefits of using simple white syrup include:
- Sweetness – It provides a clean, neutral sweetness to balance sour and bitter flavors.
- Solubility – Sugar dissolves easily into cold liquids unlike granulated sugar.
- Consistency – The liquid form integrates smoothly into foods and drinks.
- Versatility – Simple syrup works in cocktails, baked goods, desserts, and more.
- Control – You can control the exact amount of sweetness by adjusting the sugar ratio.
- Shelf life – Lasts 1-2 weeks refrigerated without flavor loss.
Making your own syrup gives you flexibility you don’t get from packaged syrups or sugars. You can customize the intensity of sweetness and amount of flavor exactly as you want.
Does white syrup go bad?
Yes, white simple syrup can go bad eventually if not stored properly. Signs that syrup has spoiled include:
- Appearance of mold
- Cloudy appearance
- Strange flavors or aromas
- Fermented smell
- Fizzing or bubbling
While the high sugar content prevents microbial growth initially, simple syrup can still degrade in quality over time.
Follow proper storage methods to maximize freshness:
- Refrigerate after making
- Use clean containers
- Keep tightly sealed
- Use clean utensils
- Discard after 1-2 weeks
With proper refrigeration, homemade simple syrup can last up to 2 weeks before going bad. For even longer shelf life, freeze small batches.
Is it safe to use spoiled white syrup?
No, you should not use simple syrup that has spoiled. Consuming spoiled syrup can potentially cause foodborne illness.
Signs that syrup has gone bad include:
- Mold growth
- Cloudy appearance
- Off smells or tastes
- Active fermentation
The bacteria, yeasts and molds that cause food spoilage can produce toxins that cause nausea, vomiting, and diarrhea if ingested.
It’s not worth the risk – err on the side of caution and discard any syrup that shows signs of spoilage. Simply make a fresh batch.
To avoid waste, store syrup in smaller containers and freeze any leftovers for longer shelf life. But never serve or consume syrup that has gone bad. When in doubt, throw it out.
What is the difference between simple syrup and corn syrup?
While both sweeteners, there are some key differences between simple syrup and corn syrup:
| Simple Syrup | Corn Syrup |
|---|---|
| Made from sugar + water | Made from cornstarch |
| Equal sugar to water ratio | Mostly glucose/maltose |
| Dissolves easily in cold liquids | Thicker, more viscous |
| Mild sweetness | Very sweet |
| Transparent appearance | Cloudy to golden color |
| Subtler flavor | Stronger corn flavor |
| 1-2 weeks shelf life | 6-12 months shelf life |
While both add sweetness, simple syrup has a cleaner, more neutral taste. Corn syrup is much thicker with a distinct corn flavor. Each has advantages based on the application.
Conclusion
White simple syrup is an easy yet versatile sweetener made from just two ingredients – sugar and water. It’s used to add a touch of sweetness and enhance flavors in cocktails, baked goods, desserts, and many other applications. With proper refrigeration, homemade white syrup can last 1-2 weeks. Adjusting the ratio of sugar to water controls the thickness and sweetness. While it can eventually spoil, following good storage practices keeps white syrup tasting fresh. It’s a staple ingredient for any well-stocked bar or kitchen.
