Sugar Syrup Ratio
Calculator
Results
- Sugar (g)
- 666.666666
- Water (g)
- 333.333333
- Sugar share of syrup (%)
- 66.666666
Cooking results
| Sugar (g) | 666.666666 |
| Water (g) | 333.333333 |
| Sugar share of syrup (%) | 66.666666 |
formula-map diagram
- Sugar (g)
- 666.666666
- Water (g)
- 333.333333
- Sugar share of syrup (%)
- 66.666666
Formula breakdown
Formula
sugar = total × sugar parts ÷ (sugar parts + water parts)= 666.66666666667
Note
Simplified model: results are standard culinary ratios and stated per-kilogram rates. Real ovens, flours, ingredients and food-safety requirements vary, so use a thermometer and your own judgement.
More in Cooking and food
See all →Frequently asked questions
What do syrup ratios like 1:1 or 2:1 refer to?+
The numbers represent parts of sugar to parts of water by volume or weight (bartenders commonly use volume, called simple syrup at 1:1, or rich simple syrup at 2:1), so 2:1 syrup has double the sugar concentration and is noticeably thicker and sweeter per ounce.
Why would I use rich (2:1) syrup instead of standard (1:1)?+
Rich syrup adds more sweetness per unit volume, so less of it dilutes a drink, which matters in spirit-forward cocktails where you want sweetness without adding much extra liquid; it also has a longer shelf life due to its higher sugar concentration.
Does the ratio number refer to volume or weight?+
It depends on convention and can vary by source; most bartending recipes use volume (equal cups of sugar and water for 1:1), while some baking and preserving contexts use weight, so check which convention a specific recipe intends before assuming.
Why does sugar syrup need heat, and does that change the final ratio?+
Heating speeds sugar dissolving into water, but once fully dissolved and cooled, the ratio of sugar to water in the syrup is unaffected by whether heat was used, since no sugar or water is lost in a properly made syrup other than minor evaporation.
How does the ratio affect shelf life?+
Higher sugar concentration inhibits microbial growth more effectively, so 2:1 rich syrup generally keeps longer in the refrigerator (a month or more) than 1:1 syrup, which is more dilute and spoils somewhat faster.