Forum
2 to 1 'rich' sugar syrup versus 1 to 1 'simple' syrup
The balance between sweet and sour is crucial to the majority of cocktails and consistently producing balanced cocktails is made easier when using sugar...
Jeff Markel
13th September at 14:48
I’m wondering if using invert sugar syrup would be worthwhile. It’s easy to make from table sugar and is, like rich simple, about 30% sweeter than 1:1 syrup. It can also double for use with in baking, confectionery, and ice cream/sorbet making
22nd June at 21:09
I meant “concerned” with…
22nd June at 21:08
Simple simple syrup question: if using white sugar, is there any difference in the result whether you use granulated, super- fine granulated, or confectioners (powdered) sugar? Not condense with the brick etc., just whether cosmetically ( ie clarity) or taste-wise you notice any difference. Thanks!
23rd June at 08:49
Confectioners sugar (icing sugar) should not be used as it usually contains an anti-caking agent (e.g. corn starch or tricalcium phosphate) to prevent clumping. The difference between the other white sugars is the size of the crystals, which affects how easily the sugar dissolves. Be sure to buy cane (rather than beet) sugar. In the UK, I use Tate & Lyle Fairtrade Caster Sugar to make sugar syrup, etc., and I grind this in a pestle and mortar to make powdered sugar for Daiquiris, etc, and I measure this into cocktails with a 5ml chef's measuring spoon.
30th March at 18:06
As always, late to the party. 2:1 or 1:1, they will never vary by weight. If you measure by volume, then temperature will make a big difference.
31st March at 08:20
Many thanks, James. A good point.
10th May 2023 at 20:36
2:1 is also superior to 1:1, as it has a substantially longer shelf life.
18th October 2022 at 03:26
You've said you need a third more sugar for conversion, but your chart adds a half more syrup. Doesn't 2/3 of 15ml = 1/2 of 20ml?
23rd July 2023 at 17:04
Hi Zack. Agreed, heating the sugar syrup affects Brix. On our how to make sugar syrup page I stress the importance of just heating enough to dissolve the sugar - comfortably tough the side of pan. On our "Degree of sweetness (Brix)" page are values measured by Monin when I visited their lab. We made sugar syrups 1:1 and 2:1 by both mass and volume and they measured brix. Homemade 2:1 by volume = 65.1 Brix and Monin Pure Cane Sugar Syrup = 65.0 Brix. Homemade 1:1 by volume = 48.0 Brix.
22nd July 2023 at 22:42
I know I’m nearly a year late, but chemist here! As you’ve observed, the ultimate volume of syrup ≠ the volume of sugar + volume of water, so comparing Brix is definitely the way to go for accuracy. However, there is one additional wrinkle when comparing syrup sweetness: heating sugar and water together actually causes the sugar (sucrose) to undergo hydrolysis into glucose and fructose! This will make calculation of Brix inaccurate, since the Brix scale assumes the solution contains only sucrose. Is that a problem? Yes, because the 1:1 mixture of fructose and glucose is 1.3x sweeter than the sucrose it is derived from! So if someone is using 1:1 syrup made without heating, to achieve the same sweetness, they may truly need to use twice as much (1.5 x 1.3 = 1.95).
5th September 2022 at 15:23
Si realizo la formula de x kg / x ml ejemplo 1kg de azucar x 500 ml de aguas seria igual q medir 500 gr de aguas en una balanza
5th September 2022 at 16:41
Yes, as 500ml of water weighs 500g if combined with 1kg of sugar this would make a 2:1 by mass rich syrup with 66.7 brix.
Sim, como 500ml de água pesa 500g se combinado com 1kg de açúcar isso daria um xarope rico em massa 2:1 com 66,7 brix.
Sim, como 500ml de água pesa 500g se combinado com 1kg de açúcar isso daria um xarope rico em massa 2:1 com 66,7 brix.
30th August 2022 at 23:59
Is there a paste and copy error in paragraph 2? In the last sentence "20ml (2/3oz) of 'rich syrup'..." would be logical.
31st August 2022 at 07:46
Thanks, Andre. Now fixed.