Cane Sugar Syrup
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This cane sugar syrup recipe is the easiest way to sweeten a variety of cocktails, coffees, and teas. With just two simple ingredients, cane syrup provides smooth sweetness without masking the flavor of your drink. It’s perfect for all kinds of beverages, but we especially love using it in cold drinks, like Iced Matcha Lattes.
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We almost always have a homemade simple syrup on hand at our house. It makes it easier to resist the trip to the coffee shop when you know you can make your favorite drink easily at home. We started with our vanilla simple syrup, then branched out to lavender simple syrup and brown sugar cinnamon syrup.
I like to think of cane simple syrup as the grandfather of all them. This is the base formula that works on its own or can be used as a jumping off point for all the other flavor varieties you can imagine.
If you want the flavor of your drink to shine, be it the fresh herbs in mint tea or the floral and citrus notes of a gin fizz, cane sugar syrup is the way to go. This simple recipe is a staple in our fridge year round, and perfect for making your own coffee shop drinks, sweetened just to your liking.
What is cane sugar?
Cane sugar is the sugar crystals derived from the sugarcane plant. Cane sugar can refer to raw sugars like turbinado and demerara or refined sugars like granulated sugar or powdered sugar. Raw forms of cane sugar have a light brown color, subtle molasses flavor, and larger crystals. Granulated sugar has fine, white crystals with very little molasses flavor.
Raw or granulated sugar can be used to make cane sugar syrup. In this recipe, I’ll be using cane sugar, but any of the sugars you see pictured here will work. I prefer to save the more expensive raw sugars, like turbinado, for other uses where the larger crystals really shine–like adding a shimmery crunch to the tops of Orange Poppy Seed Muffins or Blueberry Rhubarb Pie. That said, you can use whichever option best fits your lifestyle and budget.
What’s in simple syrup?
Basic simple syrup is just two ingredients: water and sugar at a 1:1 ratio. This ratio provides a good amount of sweetness without watering down your drinks.
Simple syrups can be infused with all sorts of other flavors or be made with other sweeteners, like our Honey Simple Syrup.
Pure cane syrup can be infused with all sorts of other flavors, including fresh herbs, vanilla beans, orange peel or whole spices, like cinnamon or clove. Feel free to experiment with some of your favorites, or try one of our favorites, Lavender Syrup.
How to Make Cane Sugar Simple Syrup
Step 1: Add the sugar and water to a medium sauce pan.
Step 2: Turn the heat to medium and cook, stirring often, until the sugar dissolves and mixture is translucent, about 3-4 minutes. Do not boil.
Storage Instructions
- Store simple syrup in an easy-pour container in the fridge. It should last about a month.
- I love these glass bottles from World Market, or you can upcycle an old glass maple syrup jar or dressing bottle.
How to Use Cane Sugar Syrup
- Sweeten iced coffees, like Iced Coffee with Coconut Milk
- Customize teas, like Hot Matcha Lattes or Tea Lattes.
- Substitute it for sugar in cocktails, including White Wine Sangria and Paloma Cocktails.
- Brush it on freshly baked cake layers to keep the cake nice and moist.
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Cane Sugar Syrup
Ingredients
- 1 cup cane sugar (see note)
- 1 cup water
Instructions
- Add the sugar and water to a medium sauce pan.
- Turn the heat to medium and cook, stirring often, until the sugar is completely dissolved and mixture is translucent, about 3-4 minutes. Do not boil.
- Allow mixture to cool, then transfer to a glass jar, oil bottle, or recycled maple syrup container. Syrup will keep in the fridge for about 1 month.
Notes
- This recipe works with granulated sugar, cane sugar (slightly larger crystals), demerara, and turbinado sugars. The larger crystals will take longer to fully dissolve into the water. Be sure the mixture is completely smooth and translucent before removing from heat.
- Feel free to add flavorings, including vanilla bean or vanilla extract.
- The amount of syrup you’ll want to use depends on your own taste preference. I usually start with two teaspoons for a 12 ounce drink.