BatchPour
BatchPour / Prep bench

Weigh the syrup.
Make the batch repeatable.

Start with sugar and water on a scale. Use measured juice yields to make a more useful shopping list.

A ratio is not a bottle volume.200 g sugar + 100 g water makes a 2:1 mixture by weight. It does not mean 300 mL of finished syrup.

Syrup by weight

Both sugar and water are measured in grams.

Combined input mass before preparation. Finished mass can change with evaporation or transfer loss.

Enter your actual measurement to record the volume available for a recipe. Leave blank if not measured.

Citrus to buy

Estimate whole fruit. A test squeeze improves the estimate.

The starting values are rough planning estimates, not guaranteed averages. Replace with juice from your fruit ÷ number squeezed.

Put those quantities to work.

Scale one recipe, set pack sizes and take a procurement sheet to the shop.

Open batch planner →

Ratio reference: Diageo Bar Academy, Low & No Q&A defines 1:1 sugar syrup by weight. This calculator does not determine shelf life. Read the simple vs rich syrup guide.