How to Use the Fruit Syrup Sugar Ratio Calculator
Maesil-cheong is a traditional Korean fruit syrup made by steeping maesil (Korean green plum) in sugar, and the same method is used with fruits like omija, yuzu, or lemon to make other kinds of "cheong." There's no direct American equivalent, but the closest comparison is a fruit syrup or cordial made by macerating fruit in sugar. Enter your fruit weight and desired sweetness, and this calculator returns the sugar needed and the total weight right after mixing.
The most common ratio is 1:1 by weight between fruit and sugar. You can reduce sugar to around 1:0.8 for a less sweet syrup, but going much lower reduces the osmotic pressure that keeps the mixture shelf-stable, raising the risk of unwanted fermentation or spoilage — so avoid cutting it too far. For a stronger syrup meant to keep longer, some recipes use closer to 1:1.2.
The fruit is typically strained out of the syrup after about 3 months of steeping. Leaving pitted fruit like maesil in the syrup too long can let compounds from the pit affect the flavor, so straining at the right time matters. This calculator's ratio is a general reference — adjust it to match a family recipe or your preferred sweetness.
Frequently Asked Questions
The most common ratio is 1:1 by weight between fruit and sugar. For a less sweet syrup, some use 1:0.8, and for a stronger, longer-lasting syrup, 1:1.2 is common.
The fruit is typically strained out after about 3 months of steeping. Leaving pitted fruit like maesil (Korean plum) in too long can let compounds from the pit affect the flavor.
Using too little sugar reduces the osmotic pressure that keeps the syrup shelf-stable, raising the risk of unwanted fermentation or spoilage. If you want it less sweet, reduce the ratio only slightly and refrigerate it for a shorter period.