Simple syrup is a breeze to make yourself and keeps for a very long time! It’s an essential ingredient in many Lebanese pastries, plus a staple for cakes, cold beverages, and cocktails.

What is Simple Syrup?

Simple syrup is essentially a liquid sugar made with a mixture of sugar and water, cooked until slightly thickened. By definition, it’s is called simple because of its most common ratio, a simple one-to-one recipe: equal parts sugar and water. Heavy syrup or rich simple syrup has a lower ratio of water to sugar, and the light version includes more water than sugar. But generally no matter the ratio of sugar to water, we often call any sugar syrup “simple syrup.” The consistency is much like pure maple syrup.

Often other flavorings are included, depending on how it will be used in recipes. 

Many Lebanese pastries such as Lebanese Baklava rely on simple syrup (or attar, UH-tar) for flavor, fragrance, and moisture. Though it is truly simple in its method and short ingredient list, there are a few different recipes for homemade simple syrup: some with more sugar than water, longer or shorter cooking times, and a mix of flavorings such as rose water and orange blossom water, as well as lemon juice. 

Ingredients

My recipe is actually a slightly heavier yet still free-flowing syrup version, with more sugar than water. This is the perfect simple syrup recipe to use for baklava as well as to moisten cakes, sweeten cocktails, and more.

1 1/2 cups granulated sugar

3/4 cup of water

Optional ingredients, especially for Lebanese pastries:

1 tablespoon lemon juice

Orange blossom water or rose water, or a combination of the two

How to make simple syrup

Traditional simple syrup is indeed very simple to make. The key is not to overcook it. The resulting clear liquid may look quite thin but it does thicken slightly as it cools and particularly when chilled.

Step 1. In a small heavy saucepan, combine the sugar, water and lemon juice (if using) and bring to a boil over medium high heat. 

Step 2. Reduce to low heat and simmer for 5 minutes.

Step 3. Remove from the heat and add extracts or flavorings, such as orange blossom water. 

Step 4. Pour the hot syrup into a heat proof container where it can cool completely. 

Recipe Variations

The beauty of simple syrup is how easily and deliciously it takes different flavors. The variations are many and you can have fun getting creative with it. For flower waters used in Lebanese and other baking, these have pronounced flavor, so it is best to err on the side of conservative amounts. Then taste your batch of flavored simple syrup and add more if needed.

The recipe yields a neutral flavor on its own, and tastes like liquid sugar. It makes it an excellent sweetener in recipes where other flavors need to shine through (such as iced tea). For other uses such as moistening cake before frosting it, flavorings are a great addition: vanilla extract, lemon oil, almond extract, peppermint extract, banana extract, coconut extract…you name it, and simple syrup flavors can be yours!

Infuse with fresh herbs and spices as well, for heady deliciousness! Try rosemary, mint leaves, basil, thyme. Whole spices to try include vanilla bean, cardamom, black pepper, cinnamon sticks, allspice, and more. 

Fruit flavors are wonderful here. Try citrus peels and/or juice of orange, lemon, grapefruit, and lime. 

How to Use Simple Syrup

One of the reasons this recipe is so useful is its ability to dissolve. Plain sugar dissolves easily when heated, but in cold drinks like iced coffee, regular sugar won’t easily or quickly dissolve. This is a liquid sweetener that dissolves immediately and takes the place of superfine sugar and sugar substitute. It’s a bar staple because it is a perfect way to sweeten and flavor cocktail recipes and other cold beverages. A bottle is always available to purchase for the bar, but you can make your own very easily and economically for your favorite cocktails at home.

This ingredient is essential in many Lebanese baking recipes. The sweet syrup lends incredible flavor to knafeh and baklawa pastries, and once the pastry cools, it is a binding element to hold the pastry together. 

It’s also a favorite of cake bakers, sprinkled on cake layers to help keep the cake moist and tender. It adds another layer of flavor to cakes when complimentary flavors are added to the syrup. Coconut cake for example takes on so much more coconut flavor when soaked in syrup flavored with coconut extract.

How Long Does Simple Syrup Last?

My basic simple syrup recipe will hold for a month or longer at room temperature in a cool, dry place, which makes storing simple syrup low-stress on the refrigerator. But it can also be stored in the refrigerator for 6 months or longer.

How to Store Simple Syrup

Store in an airtight container. I like to use a glass mason jar. The syrup may also be frozen in an airtight container or freezer bag.

Reheating

To reheat the syrup, simply warm in a saucepan over medium-low heat until warmed through. To bring to a boil, heat over medium high heat until boiling. Or, reheat in a microwave-safe bowl to desired temp.

Can I double or triple the recipe?

This recipe doubles, triples, and beyond with ease. I often make large batches so that I always have some on hand when baking. It’s one less step needed on baking day, and in the case of baklava, there is plenty of time to chill it when made ahead, so it’s ready to go when I am! 

Recipes to try

The most iconic of all: Lebanese Baklawa. Try my many versions, such as Nut-Free Baklawa, Olive Oil Baklawa with Pistachios, and Chocolate Baklava (yes!).

Namoura is a Lebanese semolina cake drenched in syrup. Try my version, Semolina Coconut Cake with Sugared Rose Petals

Make Fresh Mint Lemonade too.

In this recipe

Lebanese Rose Water

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Lebanese Orange Blossom Water

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