Build a balanced 1:1 sugar syrup recipe
Choose weight or volume, enter one known amount, and get the matching sugar and water quantities with the full calculation.
1:1 syrup by weight
Use a kitchen scale for equal masses of sugar and water. This is the most repeatable method.
sugar weight = water weight
1:1 syrup by volume
Use the same measuring vessel for equal measured volumes of granulated sugar and water.
sugar volume = water volume
How the 1:1 syrup calculation works
A 1:1 sugar syrup, often called simple syrup, uses one measured part sugar for every one measured part water. Keep the measurement method and unit the same for both ingredients.
Starting with water
sugar = waterIf you have 300 g of water, match it with 300 g of sugar. The combined ingredient weight is 600 g.
Starting with sugar
water = sugarIf you have 8 oz of sugar, use 8 oz of water when calculating by weight.
Starting with a total
each part = total ÷ 2For 1 kg of combined ingredients, use 0.5 kg sugar and 0.5 kg water.
By weight: best for repeatability
Set a scale to zero, weigh the water, then add exactly the same mass of sugar. Weight avoids variation caused by cup shape, sugar granule size, or packing.
By volume: convenient for quick batches
Measure equal volumes with the same cup, spoon, or jug. A volume-based batch is not identical in concentration to a weight-based batch because sugar and water have different densities.
Simple preparation method
- 1MeasureUse the calculated equal amounts of sugar and water.
- 2DissolveStir until the sugar is fully dissolved. Gentle warming can speed this up; boiling is unnecessary.
- 3Cool and storeCool before transferring to a clean, sealed container. Refrigerate and discard if appearance, smell, or texture changes.
Common 1:1 syrup batch sizes
These totals refer to the ingredients before the sugar dissolves. Finished syrup volume is not the simple sum of the two measured volumes.
| Sugar | Water | Combined weight |
|---|---|---|
| 100 g | 100 g | 200 g |
| 250 g | 250 g | 500 g |
| 500 g | 500 g | 1,000 g |
| 1 lb | 1 lb | 2 lb |
| Sugar | Water | Combined measure |
|---|---|---|
| ¼ cup | ¼ cup | ½ cup |
| ½ cup | ½ cup | 1 cup |
| 1 cup | 1 cup | 2 cups |
| 250 mL | 250 mL | 500 mL |
Small coffee batch
Use 100 g sugar and 100 g water for 200 g of combined ingredients.
Cocktail prep
Use 250 mL measured sugar and 250 mL water for an easy equal-volume bar recipe.
Work from a total
For 1 kg of combined ingredients, the calculator divides the batch into 0.5 kg of each.
1:1 sugar syrup FAQ
What does a 1:1 sugar syrup ratio mean?
It means one measured part sugar for every one measured part water. This is commonly called simple syrup. For example, 250 g sugar with 250 g water is a 1:1 syrup by weight.
Should I measure 1:1 syrup by weight or by volume?
Both conventions are used. Weight is more repeatable because equal masses can be measured precisely. Volume is convenient but produces a different concentration because granulated sugar and water have different densities.
How much sugar do I need for 500 g of water?
For a 1:1 syrup by weight, use 500 g of sugar with 500 g of water. The combined ingredient weight is 1,000 g.
Does equal sugar and water create twice as much finished syrup?
Not by volume. Sugar dissolves into the water, so the finished liquid volume is not the simple sum of the starting sugar and water volumes. This calculator reports measured ingredients, not an exact finished yield.
What is the difference between 1:1 and 2:1 sugar syrup?
A 1:1 syrup uses one part sugar to one part water. A 2:1 syrup uses two parts sugar to one part water, making it sweeter and more concentrated.
How should homemade sugar syrup be stored?
Transfer cooled syrup to a clean, sealed container and refrigerate it. Storage time varies with preparation and handling, so discard the syrup if its smell, appearance, or texture changes.
This calculator scales equal measured parts. Heating, evaporation, ingredient type, packing, and temperature can change the finished syrup volume and concentration.