Mix together sugar and water in a sauce pan to make this simple coffee syrup that will store on your shelf for months. Use it to sweeten your iced coffee beverage - or any cold drink - instead of table sugar so it blends nicely without needing to dissolve.
Birmingham is AWESOME! We've driven through and stopped for lunch during road trips to North Carolina, but we've never spent any real time there before. I'm so glad it's only less than 4 hours away, making it a great place to visit for the weekend. We definitely plan to go back A LOT! Birmingham actually has a great food scene, too! ...more on that later.
Have you been to Birmingham? If so, tell me your favorite places because I'm keeping a Birmingham Pinterest board to bookmark any ideas for future visits!
Everyone has different tastes, but my perfect iced coffee ratio is about 3/4th cold brew coffee concentrate, 1/8th water, 1/8th milk and then about 2-3 Tablespoons of this homemade liquid sugar sweetener. Ben, on the other hand, likes it a little less strong with about a 1:1 ratio of coffee concentrate to water, then adds his favorite International Delight French Vanilla creamer.
I have made a pumpkin spiced version of liquid sweetener, and plan to try more varieties in the future. But, right now, I like it simple. How do you drink your iced coffee?
Coffee Syrup (Liquid Sugar for Cold Drinks)
Ingredients
- 3 1/2 cups water
- 3 cups granulated sugar
- 1/2 cup light brown sugar
- 1 Tablespoon lemon juice*
Instructions
- In a medium saucepan, cook and stir the water and sugars over medium-high heat until thickened, about 10-15 minutes. Remove from the heat and stir in the lemon juice. Cool completely.
- Using a funnel, pour into a bottle with an air-tight lid or pump dispenser. Store on your counter-top up to two months.
Notes
Pin this image to your favorite recipe board.