Since I make a lot of special homemade drinks, I find myself making my own simple syrup on a regular basis. It is, after all, simple! But what if you can’t use a whole batch of syrup within a few weeks? How do you store leftover simple syrup? Can you make a big batch and freeze it for longer-term storage? Can you freeze simple syrup at all? YES, you can! However, when it comes to storing and freezing syrups successfully, there are a few key tips to success to keep in mind.
After over 10 years of making my own cocktails and mocktails, there’s one thing I’ve learned: homemade ingredients just taste better than store-bought. But it’s not always easy to keep homemade ingredients on hand because they tend to spoil quicker (lack of chemical preservatives will do that!). Luckily, you can freeze simple syrup for longer storage. In fact, it’s one of my favorite ways to keep homemade simple syrups on hand!
This post is one of my many helpful guides for how to make and use simple syrups at home. Check out the other guides here, or keep reading for all the tips and tricks you need to experience the most success when freezing your precious homemade syrups!
why you’ll love freezing homemade simple syrups:
❄️ cool & convenient – There are a number of ways you can freeze and store your syrups! While other bloggers might have you using only ice cube trays, that method won’t always work. Instead, I’ve got a super easy way to stash your syrups that is foolproof, every time.
👋🏻 keep flavors on hand – storing your homemade simple syrups in the freezer is a great way to keep seasonal flavors at arm’s length, no matter the time of year!
💅🏻 fancy – Imagine the luxury of having homemade specialty beverages whenever the mood strikes. I’m talking about drinks like iced strawberry lattes and homemade limonata all year long!
😳 does simple syrup go bad?
Yes. Because it is made of just sugar and water, bacteria and microorganisms can grow in the mixture. This is especially true if it is stored improperly. If you ever see any cloudy matter in your simple syrups, throw them out.
You have some options when it comes to preserving the shelf life of your simple syrups.
- You can add in an acid, like a small amount of lemon juice, to help prevent the darkening of the syrup and crystallization.
- You can also add a small amount of high-proof alcohol, like 80-proof vodka or Everclear. The alcohol acts like the acidic lemon juice to inhibit crystallization and keep the syrup from changing colors over time.
Adding acid or alcohol helps to slow the growth of microorganisms that can lead you simple syrups to spoiling faster. HOWEVER!!! Adding lemon juice and alcohol will change the flavor of your syrup a bit, so if you want a classic syrup, just leave them both out. As long as you store your syrups in the fridge and use your syrup within 14 days, you should be fine.
🛒 ingredients
See the recipe card for the exact quantities.
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🍳 instructions
Step 1: Pour water into a 1.5-quart saucepan, and place it over medium heat.
Step 2: Add sugar to the pan and stir it occasionally to help the sugar dissolve.
3: Once the sugar is completely dissolved, remove the pan from heat and allow it to cool slightly. Add the lemon juice if you’re using it.
4: Transfer the mix to a heat-safe container, like a glass measuring cup, to make it easier to pour into ice cube trays.
5: Carefully pour your syrup into ice cube trays, then transfer to the freezer for 6-8 hours, or until frozen.
Step 6: Once the cubes have frozen solid, pop them out of the ice cube tray and store them in a zip-top bag in the freezer for up to 3 months.
Hint: If you want to make and store your syrup in the same container, simply combine equal parts water and sugar in a glass jar, bottle, or plastic container that can hold at least 16 ounces. Shake the mixture intermittently over 15-30 minutes until the sugar is dissolved, then store as instructed above.
💡tips & tricks for getting it right
ℹ️ troubleshooting tips
- gel-like cubes – Did your syrup stay a sort of sticky gel consistency, even when frozen?! This is because of the high sugar content. Depending on the sugar-water ratio, the frozen mix will remain in a semi-frozen consistency. Likewise, a simple syrup that has alcohol added to it will not freeze solid.
🧰 equipment needed & storage tips
🫙 top tips for storing simple syrup in the freezer
- airtight storage – Store it in a freezer-safe airtight container, like glass storage bottles with stoppers, glass jars, BPA-free plastic squeeze bottles, or BPA-free plastic containers. This helps to keep the syrup from getting freezer burned or absorbing any flavors in the freezer. I love using these OXO squeeze bottles with a freezer label on them (affiliate links).
- quick defrost – You can quickly defrost a simple syrup by running it under warm water or setting it on the counter while you prepare your other ingredients.
- ice cube trays – You can also portion out simple syrup into an ice cube tray for frozen cubes of syrup. This is not my favorite method unless you have a REALLY cold freezer. Be sure to cover the ice cube tray with an airtight lid so that your syrup cubes do not absorb any “off” tastes or smells in the freezer.
💬 q+a
How long does simple syrup last in the freezer?
When stored properly, a bottle of simple syrup can last about 3 months in the freezer (though I’ve kept it for up to 6 months). Be sure to check it for signs of spoilage, like cloudiness (when thawed) or spots of floating debris.
Why didn’t my simple syrup freeze solid?
If you made your syrup using heat, it’s possible too much water evaporated during the cooking process. If this happens, the ratio you are left is closer to a rich syrup, or a 2:1 ratio of sugar to water. Rich syrups will not freeze solid because of the higher sugar content.
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How to Freeze Simple Syrup (Storing Homemade Simple Syrup)
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Equipment
- 1 ice cube tray
- 1 zip top storage bag
Ingredients
If you already have a syrup to freeze
- 16 ounces simple syrup (or however much syrup you have leftover!)
If you need to make a syrup
- 200 g granulated sugar 1 cup
- 237 g filtered water 1 cup
Instructions
- Pour 237 g of water (1 cup) into a 1.5-quart saucepan, and place it over medium heat.
- Add 200 g of sugar (1 cup) to the pan.
- Stir occasionally using a non-reactive tool, like a silicone spatula.
- Once the sugar is completely dissolved, remove the pan from heat and allow it to cool slightly. Do not leave it on the heat as too much water can evaporate, and this will affect your sugar to water ratio!
- Transfer the mix to a heat-safe container, like a glass measuring cup, to make it easier to pour into ice cube trays.
- Carefully pour your syrup into ice cube trays, then transfer to the freezer for 6-8 hours, or until frozen.
- Once the cubes have frozen solid, pop them out of the ice cube tray and store them in a zip-top bag in the freezer for up to 3 months.
Notes
Troubleshooting:
If your syrup doesn’t freeze solid, the ratio of sugar to water is higher in your syrup. Certain heat-infused syrups are more like a rich syrup, which has a 2:1 ratio of sugar to water. Rich syrups will not freeze solid because of the high sugar content, and they will instead remain sort of gloopy.Nutrition Information
The information provided is an estimate based on an online nutrition facts calculator and actual nutrition facts may vary.
I don’t use the freezer a lot, but freezing my leftover simple syrup was so smart! Now that I have ice cubes of simple syrup, I can make a drink whenever I want without worrying about wasting leftovers! Thank you for the tips!
Hooray for being able to save leftovers, right?! 🥳 I usually have my freezer door stocked with more syrups than I’d like to admit, lol! Thank you for sharing that you found the tips helpful, Maria! 🥰