Behind the bar I prefer syrup because it’s easier and faster to pour. At home though I’ve noticed it’s easier to just put the amount of sugar into the tin rather than batch a bunch of syrup. All of it dissolves in the tin and its not having a noticeable effect on taste.
I just keep simple in the fridge in an old balsamic bottle with it’s own pourer (comes with the bottle). It’s a 6oz bottle so it’s not much simple, and it pours like a liquor pourer.
I make sure to hit a boil when making it to increase it’s life. But I use it for other things anyway - iced tea, cappuccino, etc. Anywhere sugar is needed and simple will work.
Nice that’s a good find. I’ll keep an eye out for any bottles I can reuse. Honestly I’m just kinda lazy and didn’t want to turn the stove on. Gave this a shot and it works for me.
Microwave, mate!
1/2 cup water, 1/2 cup sugar, stir it up in a 2-cup measure, nuke it till it bubbles.
Or 1/4 cup each. However much you need. I make 6 oz at a time (the size of the bottle I have).
You can alsu use an old style ketchup squeeze bottle from the dollar store. Just make sure the syrup us cool before putting it in!
That’s a good shout. Usually I do 2-1 syrup. Maybe a kettle would work well?
Microwave works but be careful and give the container a tap or two before removing it. I’ve had microwave simple syrup look fine in the microwave but explode into a boiling mess when touched.
I’ve never had issues with that, even if I just put sugar and hot water into a bottle and shake. The only thing that happened so far when I do it this way is that the sugar starts crystallizing after a while. I usually do rich simple syrup (slightly less rich when I use the “mix directly in bottle” method), though, might be different for 1:1 syrup.
It’ll eventually becomes a science experiment, and the problem with molds like that is by the time it’s visible, it’s been growing for a while.