Simple Syrup

Simple syrup is easy to make and can be used in pretty much anything beverage and baking related.

This is the same simple syrup that bartenders use when making margaritas, daiquiris, mojito and pretty much every Caribbean style drink. You also find it in every coffee shop for those Frappuccino and Iced Coffees we all adore. You could, now that I think of it, use it to make sweet tea, instead of having to stir what seems like for ages the sugar as you try to dissolve it.

If you read my corn syrup post, then you know it’s a great substitution. In fact I used it in my awesome homemade caramel. I also used it to sweeten the boba I make.

So, in theory, simple syrup is the answer to a lot a things.

There’s only one problem.

The 1 cup sugar to 1 cup water ratio is sickeningly sweet. I know you only use a little of it, but still. It can ruin anything quite quickly. So reduced the amount, and despite it still tasting a little too sweet ( I realize this is the point of syrup), it works.

Normally, syrup is made by stirring sugar into boiling water until it’s dissolved, but nobody has time for that shit. We live in an instant gratification society.

Here’s the faster way.

siple syrup

Simple Syrup

1/3 cup sugar
1 cup water


In a microwavable safe bowl, mix water and sugar.

Stir until sugar is completely dissolved

Place bowl into microwave and cook for 1 1/ minutes.

Take out, let it cool down, and put it in an air tight container. Leave in fridge

Makes 18 tablespoons. Per tablespoons.

Look how easy that is.

I keep mine in the fridge to keep the syrup consistency.

So easy.


2 thoughts on “Simple Syrup

  1. Pingback: Watermelon Margaritas | The DIABETIC Kitchen

  2. Pingback: Pineapple Maragarita | The DIABETIC Kitchen

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