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Simple Syrup is really as simple as it’s name. It just can sometimes get confusing due to the many different applications. Here we simplify it and take the confusion out of it making it even more simpler!

Ingredients:
1st type: for drinks (cocktails and mocktails)
1 part Water
1 part Sugar

2nd type: for diluted drinks (lemonade, ice tea etc)
2 parts Water
1 part Sugar

3rd type: (moisten cakes)
3 parts Water
1 part Sugar

Method:
1. Combine the ingredients and bring to boil on medium heat.
2. Allow the Sugar to dissolve completely.
3. Take it off the flame and allow it to cool
completely.
4. Store in a clean dry container or a jar.

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18 Responses to “Simple Syrup”

1. Bani Says:
   October 23rd, 2012 at 10:09 pm

   Thanks a lot…

   Great for lemonade..

   [Reply]

2. Milady Says:
   October 23rd, 2012 at 10:16 pm

   Another great practical tip ladies – but can you clarify how parts are measured: by weight or volume? Obviously 1ml of water weighs 1g, but the density of sugar is different.

   I tend to use a 1:1 sugar / liquid ratio for syruping cakes, but drastically cut down on the amount of sugar in the cake itself. Freshly squeezed lemon or orange juice are great water substitutes for drizzle cakes.

   Also, what’s the preferred ratio for Indian mithai? It’s coming up to Diwali and I’m planning on making jalebis, jamun and chumchum, and using the leftover syrup in barfis. Can’t wait

   [Reply]

   

   hetal Reply:
   October 29th, 2012 at 3:19 pm

   Hi Milady,

   We almost always use volume as opposed to weight because we realize that most people do not have kitchen scales at home. Syrup for Indian mithai is always a little tricky as there is a “thread” measure involved.

   [Reply]

   

   Milady Reply:
   November 3rd, 2012 at 8:32 pm

   Thanks Hetal.

   I spent some time peeling and chopping a huge post-Halloween pumpkin this afternoon and am now wondering what to do with it all….it would be great if you could show us how to make syrupy petha!

   [Reply]

3. Pinal Says:
   October 24th, 2012 at 12:30 pm

   I was expecting Fafda recipe today

   [Reply]

4. Nam Says:
   October 24th, 2012 at 4:59 pm

   Hey ladies,

   You have taught me a lot. Love your recipes.

   Can you please include slow cooker …recipes too! Thats the way to future.

   Keep up the good work:>

   [Reply]

   

   hetal Reply:
   October 29th, 2012 at 3:17 pm

   Hi Nam,

   Have you tried our Slow Cooker Blackeyed Peas recipe? or how about Urad Daal?

   [Reply]

5. sapthanaa Says:
   October 24th, 2012 at 6:16 pm

   looks easy and good!

   [Reply]

6. Priyanka Says:
   October 25th, 2012 at 6:29 am

   Hi, great recipe again! Can you also show some sweet recipes for Diwali pl? Thanks!! Great job hetal and anuja.

   [Reply]

7. Guddi Says:
   October 26th, 2012 at 9:23 am

   I know I am really moving away from this recipe, but this is a current one,hence I guess my request will be taken note off!!!!!!
   I am so interested in the Black Whole Urad dal, but you have not shown one,you have one but it is not of the whole black one, my reason for asking is, it is such a fabulous dal but oh ! boy not easy to make it like the Gujarati type.I would really like you guys to show how to make it.
   HELP……

   [Reply]

   

   hetal Reply:
   October 29th, 2012 at 2:53 pm

   Hi Guddi,

   We have a recipe that uses whole urad…Daal Makhani. Here is the link: http://showmethecurry.com/daalsbeans/daal-makhani.html We do not have a Gujarati version yet.

   [Reply]

8. kp Says:
   October 26th, 2012 at 2:09 pm

   Hi Anuja & Hetal,
   Can you please show how to make Veggie Calzone?

   [Reply]

   

   hetal Reply:
   October 29th, 2012 at 2:43 pm

   Hi kp,

   You can use our thin pizza crust recipe to make calzones. Just layer the bottom with cheese and top with any ingredient you want, then fold the crust in half and seal the edges. Don’t put sauce as it makes it soggy. You can serve the calzone with heated pizza sauce on the side.

   [Reply]

9. R Says:
   October 29th, 2012 at 11:23 pm

   It would have been nice if you had shown how to make syrup for Gulab Jamoon, rosagulla, etc too.

   [Reply]

   

   Robin Reply:
   October 30th, 2012 at 7:34 pm

   Me too! I don’t understand when I read about 1 string or 2 strings in making syrup. I don’t have a thermometer and really don’t have interest in getting into technological methods of candy making in order to make syrup for indian desserts! Surely past generations had their methods without thermometers! Could you share this with us, please?

   [Reply]

10. Anonymous Says:
    November 7th, 2012 at 11:52 pm

    hi Hetal / Anuja,

    I really love your reps. and the professional touch of presentation in all ways.

    which syrup will be perfect for making regular Sharbat ?

    Regards,
    Meeta

    [Reply]

    

    hetal Reply:
    November 8th, 2012 at 12:14 am

    Hi Meeta,

    The syrup for diluted drinks would be 2 parts water to 1 part sugar.

    [Reply]

    

    Meeta Reply:
    November 8th, 2012 at 3:37 pm

    thnx

    [Reply]

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