🍯 Simple Syrup Ratio Calculator
Enter your desired total syrup amount and ratio (1:1 standard, 2:1 rich) to see exactly how much sugar and water to combine.
Splitting the total by weight
You give the finished weight and the tool divides it between sugar and water:
per part = total (g) / (sugar parts + water parts)
sugar (g) = sugar parts × per part
water (g) = water parts × per part| Ratio | Sugar in 500 g | Water | Rough volume |
|---|---|---|---|
| 1:1 standard | 250 g | 250 g | about 405 ml |
| 2:1 rich | 333 g | 167 g | about 375 ml |
| 3:1 extra rich | 375 g | 125 g | about 365 ml |
Everything here is weight, water included, so one scale does the job. Recipes calling for a cup of each are not the same thing: a cup of granulated sugar weighs about 200 g against 237 g of water, nearer 0.85:1.
Which ratio, and how it changes a drink
Rich syrup is not just sweeter, it carries less water into the glass. Three quarters of an ounce of 1:1 brings 0.375 oz of water with its sugar; the same sugar from 2:1 takes 0.56 oz, so the drink starts a quarter ounce less diluted before you reach for ice. Swap at two thirds the volume.
Rich syrup also keeps far longer - roughly a month in the fridge for 1:1 against six for 2:1, because there is too little free water for anything to grow in.
Frequently asked questions
What is the ratio for simple syrup?
Equal weights of sugar and water for standard syrup, so 250 g of each makes 500 g. Rich syrup is two parts sugar to one part water.
Do I need to boil simple syrup?
No. Boiling drives off water and changes the ratio you just measured. Warm water and a whisk dissolve 1:1 in a minute, and 2:1 needs only gentle heat.
Can I substitute rich syrup for simple syrup?
Yes, at about two thirds the volume. Replace 0.75 oz of 1:1 with 0.5 oz of 2:1 and the drink is slightly less diluted, which usually suits stirred drinks.