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When making simple syrup...

jpschust Feb 15, 2007 07:07 AM

How long will it last without settling? I'm planning on using 2 cups of granulated sugar to 2 cups of boiling water. Can I get a couple of days of use out of it?

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  1. fafner RE: jpschust Feb 15, 2007 07:39 AM

    Once you combine the sugar and water, it won't sepearate. You can keep simple in the fridge for a week without any problems.

    2 Replies
    1. re: fafner
      jpschust RE: fafner Feb 15, 2007 07:40 AM

      Exactly what I needed- thanks so much.

      1. re: fafner
        feelinpeckish RE: fafner Feb 27, 2007 11:15 AM

        You can keep it on the shelf with other addenda (UN-refrigerated) for several months. I kept it an old, cleaned screw top bottle and no deterioration occured nor did any crystalization occur.

      2. Papa Kip Chee RE: jpschust Feb 15, 2007 07:47 AM

        At that level of sugar to water, you should not have any recrystalization as long as you bring it to a boil and let it boil until it appears clear.

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          Nathan07 RE: jpschust Feb 20, 2007 03:10 PM

          it will keep for a month or more in the fridge.

          further, you don't need to boil it. just use 1-1 proportions and shake the hell out of it for 30 seconds.

          add a neutral spirit like vodka..(the only use for that pernicious ingredient imo) and it will keep for even longer.

          1 Reply
          1. re: Nathan07
            jpschust RE: Nathan07 Feb 21, 2007 05:30 AM

            Vodka is useful for infusions :) There are a lot of uses for vodka, just not by itself.

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            negronilover RE: jpschust Feb 22, 2007 04:26 AM

            Just my $0.02, but I make simple syrup as 2 parts sugar to 1 water because I want to be able to control the amount of water in each individual drink. If there isn't enough after my simple syrup addition I can always add more water; if anyone knows how to get water OUT of a drink I'd love to hear it.

            1 Reply
            1. re: negronilover
              JMF RE: negronilover Feb 23, 2007 07:28 AM

              I agree, when I make simple syrup for cocktails I use a 2:1 ratio as well.

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