Simple Syrup


Makes about 3 cups (700 ml)
White Sugar for Simple Syrup


  • 2 cups (480 ml) water
  • 2 cups (383 g) Castor (superfine) sugar (or for Brown Sugar Syrup, substitute packed brown sugar for the castor sugar)


  1. Fill and preheat the SousVide Supreme to 190F/88C.
  2. Put the water and sugar into a large (gallon/3.8 liter) zip closure cooking pouch and use the displacement method (Archimedes’ Principle) to remove the air and zip the seal.
  3. Submerge the pouch in the water oven to cook for 1 hour.
  4. Pour into a clean bottle with a stopper or screw-top and label.
  5. Cool and keep refrigerated for use up to 6 weeks.
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