how many grams in a cup of fruit syrup?

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conversion reference

things people ask

• Why does a cup of fruit syrup weigh more than maple?
  Commercial fruit syrups are formulated with added sucrose or high-fructose corn syrup on top of fruit concentrate, pushing solids north of 65 percent. Maple sits closer to 66 percent solids but with less concentrate density, so a cup lands around 322 g. Grenadine, raspberry, and blackcurrant cordials cluster near 334 g per cup because the fruit pulp adds mass without adding volume.
• How do I scale fruit syrup for a batch of shaved ice?
  For Italian shaved ice, plan on roughly a quarter cup (about 84 g) of syrup per serving over packed shaved ice — a cup of syrup covers four servings. If the syrup tastes too sharp at that ratio, stretch it with a splash of water before pouring rather than reducing the pour, since under-saturated ice ends up tasting watery as it melts.
• Can I substitute fruit syrup cup-for-cup for simple syrup in a punch?
  Not directly. Simple syrup is around 60 percent sugar by weight; fruit syrup runs higher and brings color and acidity. Start with about three-quarters of a cup of fruit syrup where a recipe calls for a cup of simple, taste, and adjust. The denser pour also changes the punch's mouthfeel — it'll feel rounder, which works for berry-forward drinks but can clash with citrus bases.

related conversions

• Fruit Syrup: tablespoons to grams
• Fruit Syrup: teaspoons to grams
• Fruit Syrup guide