As an expert sommelier and brewer, I can tell you that using sugar instead of simple syrup is definitely an option. However, there are a few things to consider before making the substitution.
Firstly, it's important to understand that simple syrup is a liquid sweetener made by dissolving equal parts sugar and water. It is commonly used in cocktails and various recipes as it blends easily and evenly. Using granulated sugar instead of simple syrup will result in a different texture and potentially alter the overall taste of the final product.
When using sugar in place of simple syrup, it's important to remember that the sweetness may not distribute as evenly. Simple syrup is already dissolved, making it easier for the sweetness to be evenly incorporated into the recipe. With granulated sugar, you'll need to ensure that it dissolves completely to avoid any graininess or clumps in your final product.
To substitute sugar for simple syrup, you can generally use a ratio of 1.5 teaspoons of sugar for every 1 teaspoon of simple syrup. However, this is just a guideline and can be adjusted based on personal preference. Some recipes may call for more or less sweetness, so it's always a good idea to taste and adjust as needed.
One way to ensure that the sugar dissolves completely is to add it to a small amount of water and heat it gently until the sugar is fully dissolved. Once cooled, you can use this sugar syrup as a substitute for simple syrup in your recipe. This will help maintain the desired texture and sweetness in your final product.
It's worth noting that using sugar instead of simple syrup may also affect the overall volume and moisture content of your recipe. Simple syrup adds liquid to the recipe, and omitting it may result in a slightly drier or denser end product. If this is a concern, you may need to adjust other liquid ingredients in your recipe to compensate for the lack of liquid from the simple syrup.
In my personal experience, I have substituted sugar for simple syrup in various cocktail recipes. While the end result was still enjoyable, I did notice a slight difference in texture and sweetness. It's important to remember that every recipe is unique, and the substitution may not always yield the exact same result as using simple syrup.
Using sugar instead of simple syrup is possible, but it's important to consider the potential differences in texture, sweetness distribution, and overall moisture content of your recipe. Adjustments may need to be made based on personal preference and the specific recipe you are working with.