Tasty Planner - Recipe - Basics: Simple Syrup by Oobleck

A basic ingredient for all kinds of drinks, alcoholic and other.

Your regular white cane sugar on a molecular level is called sucrose, which are two simpler sugar molecules stuck together; glucose and fructose. Adding an acid such as Cream of Tartar inverts the sugar, in other words it separates the two molecules and you are left with a sweeter syrup that is not so likely to crystallize. Crystals form sometimes in simple syrup because of a lack of glucose and fructose, the molecules are different sizes and don’t fit together to start crystal formations.