Sugar Syrup – hot-process method

Sugar syrup is a staple of cocktails and sorbet bases. It’s super easy to make and can be stored in the fridge. 1:1 hot-process simple syrup should last around 1 month, while 2:1 syrup should last 6 months.

According to Food Republic: simple syrup is generally found in two strengths: Equal parts sugar and water, the most common strength in U.S. bars, is referred to as “one-to-one” (1:1).

Two parts sugar to one part water is referred to as 2:1, which is the standard syrup in U.K. bars. In the U.S. to 2:1 syrup is more commonly referred to as “rich simple syrup.”


  • 250g caster sugar
  • 1 cup (250g) water


  1. Combine water and sugar in clean, dry saucepan.
  2. Using a metal spoon, Stir over low heat until all sugar dissolves into water.
  3. Once dissolved, increase heat until mixture boils.
  4. Boil for 2 to 3 minutes. The longer you boil it the thicker the syrup will become.
  5. Place in sealed container in freezer until ready to serve. (WARNING – it is very hot).
  6. Place in a sterilised, air-tight container.
  7. Store in fridge and use as needed.

More information

This site (Food Republic) has a great article on all you need to know about sugar syrup. Whether it be hot-process, cold-process etc.

While the ChefSteps site covers a bit more of the science if you’re interested.