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When making a simple syrup, my ratio was four cups water to three cups sugar, what is the end volume?

I ask because i messed up a drink recipe by measuring the next step against the amount of the water and forgetting to take into account the increase in volume due to the sugar.

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6 TBS (3 ounces by volume) of granulated sugar, mixed with 4 liquid ounces of water (1/2 cup US), brought to a hard boil in the microwave yielded just over 6 liquid ounces of syrup. (A drop of color added for readability)

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I would suspect that it didn't reach 7 ounces because of the air included in the volumetric measurement of granulated sugar.

So 4 cups of water plus 3 cups of granulated sugar would yield just over 6 cups of syrup if not allowed to reduce on the stove.

  • My pleasure :)! – Jolenealaska Dec 23 '14 at 1:12
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    What will you now do with 6 fl. oz. of blue syrup? – Boris the Spider Dec 23 '14 at 8:38
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    @BoristheSpider Alaska Iced Tea of course! media.drinkgurun.se/2012/01/Alaska-Ice-Tea-e1326016543449.jpg – Jolenealaska Dec 23 '14 at 8:47
  • I never even knew that had a name! I made something very similar once because I had run out of Triple Sec. – Boris the Spider Dec 23 '14 at 9:22
  • True simple syrup should be a 1:1 ratio of sugar to water by weight. Many recipes call for equal parts by volume (1 cup sugar to 1 cup water) because the weight to volume ratios of sugar and water are similar - 1 cup sugar = 7 oz., and naturally 1 cup water = 8 oz. so the ratio of weights would be a little less than 1:1 when measuring by volume. Ultimately, sugar is a dry ingredient and not technically suitable for a volumetric measure - there shouldn't be any expectation that 3 oz. "volume" of sugar would weigh 3 oz. in actual weight. Volume gradations aren't well suited for dry ingredients. – Stephen Eure Dec 23 '14 at 12:06

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