Why dilution ratios need to be exact
Squashes, cordials, and sugar syrups are all sold or made as concentrates specifically so they can be diluted to the correct strength before drinking or using in a recipe — get the ratio wrong and a drink turns out either sickly strong or watery and flavourless. This calculator takes the guesswork out of that step: choose a standard ratio (like 1:3 or 1:4, both common on squash bottles) and enter your concentrate amount to get the exact water quantity needed.
The same logic applies to sugar syrup used in cocktails, desserts and baking, where the ratio between sugar and water directly determines the syrup's sweetness and thickness, not just its flavour strength.
Reading ratios correctly on a bottle or recipe
A ratio written as '1:4' means one part concentrate to four parts water, giving five parts total liquid — a common point of confusion is assuming the second number is the total rather than just the water portion, which this calculator handles correctly by keeping the two separate in its output. Different brands and recipes use different standard ratios, so always check the specific ratio stated on your product or recipe rather than assuming a single universal standard applies everywhere.
For sugar syrups specifically, a 1:1 ratio (equal parts sugar and water, by volume or weight depending on the recipe) gives a standard simple syrup, while richer syrups used in some desserts go up to 2:1 sugar to water for a thicker, sweeter result.
Scaling dilution for larger batches
This calculator naturally scales to any quantity — entering 1000ml of concentrate for a large party follows exactly the same ratio math as entering 100ml for a single glass, so there's no need for separate 'small batch' and 'large batch' calculations. This is particularly useful when catering an event and needing to dilute a large batch of squash or syrup consistently across multiple containers.
Frequently Asked Questions
Does this work for alcohol dilution too?
The maths is the same ratio principle, but alcohol dilution for cocktails often depends on ABV targets rather than a simple fixed ratio, so this tool is best suited to squashes, cordials and sugar syrups specifically.
What if my bottle recommends a range, like 1:3 to 1:5?
Start with the middle of the range and adjust to taste next time — personal preference varies more with squash dilution than with more precise applications like baking syrups.
Can I use this for sugar-water ratios in baking, like sugar syrup for soaking cakes?
Yes, select 'sugar syrup' mode and enter your sugar amount with your desired ratio to water.
Is the output volume based on weight or volume?
The calculator treats your inputs as the unit you intend — for squashes this is typically volume (ml), while for sugar syrup some recipes use weight (g) for sugar; keep units consistent for accurate results.