Does Simple Syrup Need To Be Refrigerated After Opening?

Simple syrup of any kind should be kept in a sanitary container. Glass containers, such as a mason jar, are the ideal to use because they are the easiest to sterilize.

You can, of course, use plastic squeeze bottles (depending on the syrup’s consistency and intended use), but make sure they’re free of aromas and fats.

Any extraneous particles that come into touch with the syrup could lead to the formation of crystals or the growth of bacteria.

These containers can be kept at room temperature or in the refrigerator. It’s best to keep it away from strong odors because it will absorb them.

Does Simple Syrup Need To Be Refrigerated?

We strongly advise, if not demand, that you keep your simple syrup refrigerated. Fridges are designed to slow down the aging of food and lengthen its shelf life by inhibiting microbial growth. The refrigerator will also aid in the stabilization of your simple syrup.

If you store the syrup at room temperature, its shelf life will be greatly decreased, and the risk of mold growth will be significantly increased.

How Long Can a Simple Syrup Last?

Remember the things that will effect the shelf life of your simple syrup that we described earlier.

Keeping these factors in mind, your medium (or basic) simple syrup can survive up to 3 months if you make the perfect simple syrup and store it in a clean, sterile container in the refrigerator.

The shorter the interval, the less sugar the syrup contains. The longer the duration, the more sugar the syrup contains. To avoid the batch becoming unusable, flavor syrups should be consumed within a week of being stored in the refrigerator.

To avoid crystallization, any simple syrup that has been stored at room temperature should be used as soon as feasible. A batch can crystalize in a matter of hours, and you won’t realize it until you need it.

Any syrup that develops mold on the surface should be removed right once, and the container should be cleaned and sterilized carefully. Mold thrives in humid environments (such as when the syrup is kept at room temperature) or when the container isn’t thoroughly cleaned.

Simple syrups purchased in stores are frequently stabilized with extra components, giving them a much longer and more stable shelf life. Check the container for the use-by date and keep an eye on the syrup for any crystals or mold.

How To Stabilize Your Simple Syrup For Longer Storage

There are a few things you may take to lessen the chances of crystallization during storage.

There are a variety of ways to stabilize your syrup and hence extend its shelf life. Some of these processes will change the flavor of the simple syrup, so think about how you’ll use it before deciding which approach is right for you.

A smidgeon of freshly squeezed lemon juice or a sprinkle of cream of tartar can be added. If you’re creating larger amounts, be careful to double-check the measurements.

Corn syrup is another widely utilized ingredient in commercially produced syrups and syrup-based goods to prevent sugar crystals from forming.

When storing the syrup at room temperature, these additives will postpone the formation of crystals; however, as previously stated, they will alter the flavor of the syrup and, as a result, your recipe.

You can also use a method that does not change the flavor. Instead of simply bringing your sugar syrup mixture to a boil, simmer it for 10 minutes. Simmering the mixture for a long period allows all of the sugar to dissolve and the mixture to become considerably more stable.

How long does simple syrup last unrefrigerated?

Simple syrup keeps for at least two weeks and up to six months in the fridge, depending on the consistency. Rich simple syrup, produced with two parts sugar to one part water and kept warm, can last up to six months. Simple syrup that is one-to-one lasts roughly a month.

Because cold-processed simple syrup only lasts about half as long as hot-processed simple syrup, you may only have two weeks to consume it. The use of heat during the dissolving process sterilizes the sugar, allowing it to last longer.

If you flavor your simple syrup, the shelf life will be reduced once again. At room temperature, simple syrup lasts around one to two weeks.

What happens if you don’t refrigerate simple syrup after opening?

“Does store-bought simple syrup or snow cone syrup need to be refrigerated?” you might wonder once you’ve bought your syrups and opened them.

The answer is simple: no. If you only use a small amount of your syrup, you don’t need to keep the rest of the bottle refrigerated.

Preservatives are commonly included in store-bought simple syrups and snow cone flavored syrups. As a result, the syrups will last longer. For example, if you made your own simple syrup at home or in the shop with water and sugar, it would not last as long (unless you add preservatives).

Store-bought simple syrup and flavored syrups can be refrigerated if desired, but it is not required. All you have to remember for storage is to keep the syrups out of direct sunlight. Place the entire bottle in a cool, room-temperature location after ensuring that the cap is securely on the bottle.

The shelf life of most store-bought syrups ranges from six to one and a half years. The syrups will not necessarily go bad if stored properly, but the flavor may decrease with time. If you’re storing simple syrup or flavored snow cone syrups for a long time, make sure to sample them every now and then to make sure the flavor is still fantastic.

How do you store simple syrup after opening?

Toss in some flavor. This is the moment to add the extra components if you’re producing flavored simple syrups. As soon as the syrup is removed from the heat, stir them into it and cover to enable the simple syrup to steep.

By pouring the liquid into jars with different components, you can make various flavored batches of simple syrup. While steeping, cover the jars with the lids.

Remove the other ingredients after the simple syrup has cooled. The simple syrup’s shelf life will be shortened if mint leaves or citrus rind are left in it for an extended period of time. If you’re setting up a cocktail bar, you can easily add another cinnamon stick or rosemary sprig to the simple syrups afterward.

Keep it as cool as possible. Refrigerate the simple syrup in an airtight jar until ready to use. As previously stated, plain simple syrup can be kept fresh for up to four weeks, however flavor simple syrups must be consumed within a week or two.

Be inventive! This is your chance to try your hand at being a mixologist. Add infused simple syrup variations to your favorite classic drinks to make them fresh and new.

Vanilla beans, cinnamon sticks, cloves, nutmeg, ginger, peppercorns, fresh or dried chiles, citrus rinds like grapefruit or lime, fresh garden herbs, or even edible flowers like lavender or rose petals are all good additions.

How long is simple syrup good for once opened?

Sugar is used as a preservative in cuisine, such as in jams and jellies, which are sometimes known as preserves. When prepared and stored properly, simple syrups have a long shelf life: they should be created with very hot water and kept in a sterile container in the refrigerator.

But decent doesn’t imply endless—if you leave your syrup out too long, it will mold, so only create as much as you’ll use in a fair amount of time. 1:1 hot-process simple syrup should last 1 month in the refrigerator, whereas 2:1 simple syrup should last 6 months. Syrups made by the cold-process method can turn moldy in as little as half the time.

Does simple syrup spoil?

The field of home-made cocktail components is continually increasing. Syrups, bitters, and shrubs are just a few examples. However, as a result of this expansion, additional issues may arise, such as finding storage room for new concoctions, maintaining quality control, and, most importantly, wasting goods and money if it spoils. Fortunately, you don’t have to worry about some elements, and others are simple to change to increase survivability. We’ve gathered background information and preservation suggestions for four typical housemade ingredients to assist you navigate this realm.

1. Sugar Syrups

Syrups are one of the simplest (and most cost-effective) ways for bartenders and cocktail connoisseurs to personalize each beverage. Syrups are simply sugar and water mixes at their most basic level.

According to Camper English of Alcademics, there are two ways to extend the shelf life of simple syrup: increasing the sugar to water ratio or adding neutral spirit.

The disparity is startling. Simple syrup (sugar to water ratio of 1:1) has a shelf life of roughly a month. Rich simple syrup, on the other hand, created with a 2:1 sugar-to-water ratio, will last around six months before turning murky.

If you want to prepare large batches to last for months, learning how to bottle in a vacuum might be the way to go. After all, adds Jennifer Colliau, owner and operator of Small Hand Foods, “bacteria can’t multiply without air.” “Bacteria can feed after you open a jar and expose the food to air.”

Shrubs (number 2)

Fruit has been preserved in liquid form by combining it with vinegar and sugar since colonial times. You’ll almost certainly utilize it all before it spoils, much like pickled veggies. “Theoretically, you could make a shrub and keep it on your countertop for a year or more and it wouldn’t rot or spoil,” says Michael Dietsch, a spirits journalist and author of “Shrubs.” “The worst that can happen is the flavors will deteriorate over time.”

Julian Goglia, partner and beverage manager for Atlanta’s The Mercury, The Pinewood, and Proof, thinks pickling is “simply extremely, really effective.” “Anything that you maintain in that manner is going to endure a long time,” Goglia adds. “You’re using the pickling procedure to preserve some form of fruit for an extended period of time.” I’ve discovered that everything we’ve ever stored tastes better after a week or two, but it pretty much stays the same after that.”

According to Dietsch, the long shelf life is due to the natural antibacterial qualities of vinegar and, to a lesser extent, sugar. The perishable fruit in the mix does not spoil as a result of these components. “If you’ve kept it for a long and are interested about it, open it up, check for mold, and smell it to see if it still smells like fruit and vinegar,” he advises. “If it still smells good and looks well, then it’s nearly probably alright and you won’t have any difficulties.”

However, because of the product’s inherent makeup, there isn’t always a way to extend its lifespan. “I suppose you could do what some people do with simple syrups and add a little high proof vodka,” Dietsch says. “However, I believe the vinegar will kill anything that the vodka would, so I’m not sure how much it would help.”

3. astringents

Despite the fact that bitters are essentially highly concentrated herbal infusions, the growing number of bars (and residences) that make their own bitters has earned them their own spot. They’re prepared by steeping substances in alcohol, just as other infusions. “Almost anything that might be living on the material will be killed by the alcohol,” adds Dietsch. “A lot of handmade bitters have a high proof level. Because they’re produced with alcohol, they’ll probably survive a long time.”

Goglia agrees, but advises avoiding storing them in areas where they would be exposed to sunlight or temperature changes. “If you can limit those deviations, you’ll see a lot less change over time,” he says. “The more you can regulate those, the better the flavors will be preserved.” It’s still the same thing, but it will deteriorate in some way over time. I still have the bitters I prepared before Pinewood opened. They’re four and a half years old and still delicious, tasting just like they did back in the day.”

4. The use of infusions

Since before the craft cocktail trend, infusions have been popular. Some of the most popular vodkas were fruit or pepper vodkas, and others have since gained appeal. These infusions are alcohol-based and, as a result, tend to be relatively stable, despite their fruit content.

“You’ll probably use them up before you have to worry about them going bad,” Dietsch says of the shrubs. “You’ll probably be fine if you’re infusing in a super high-proof mediumEverclear.” Whether you’re putting something into an 80 proof brandy, check on it after a few months to see if it’s still good.” Taste, sniff, and physically inspect for any changes on a regular basis to make sure it’s still there.

Do I have to use your syrups for cocktails, or are there other uses?

Our syrups are terrific in homemade sodas and other non-alcoholic beverages, but they’re also great in sauces, salad dressings, meat or vegetable glazes, and more. For more inspiration, visit our Recipe Blog!

How long will it take for my order to arrive?

In most cases, we ship within three business days. Standard shipping will take an additional 5 business days if you are on the west coast, and 1-2 days if you are on the east coast.

Does opened grenadine need to be refrigerated?

It’s not required to keep open grenadine refrigerated, although it will make it last considerably longer. The quality of open grenadine in a kitchen cabinet lasts for about 1 to 2 months, while refrigerated grenadine lasts for 4 to 6 months.

If you leave the opened bottle in the fridge, it will last longer than if you keep it in the pantry. As a result, if you know you’ll use the syrup within a month or two, it’s fine to keep it in the liquor cabinet. However, if you plan on finishing the bottle in a few months, the refrigerator is the preferable alternative.

There’s one additional item to consider when it comes to storing grenadine once it’s been opened. Grenadine is governed by a few rules. That basically means that when it comes to ingredients, nearly anything goes. The maker can label it grenadine if it looks and tastes like it.

While grenadine was once created just with pomegranate juice, sugar, and water, today’s grenadines are generally made with high fructose corn syrup and other artificial components. The general rule is that if your grenadine is natural (i.e., largely fruit juice), its quality will deteriorate faster than if it contains HFCS.