Brix to Sugar Converter

Degrees Brix (°Bx) measure how much sugar is dissolved in a liquid — one degree is roughly one gram of sugar per 100 grams. For slush it is shorthand for how a batch will freeze: too little sugar sets rock hard, too much stays syrupy. Read Brix for beginners for the full explainer.

Most home machines slush best between about 12.5 and 15° Brix. Below that the mix tends to freeze into a hard block; above it the batch stays syrupy and struggles to set. That 12.5–15° band is the slush window highlighted on the scale.

Roughly 10 grams of sugar per liter raises a water-like base by about 1° Brix, but the relationship is not perfectly linear. This converter uses a density-aware curve, so the grams it returns run a touch higher than the flat 1° = 10 g/L shortcut — especially at higher Brix.

For freeze-point math, sucrose, dextrose, and most simple syrups behave close enough that the Brix target is what counts. Swapping in a much sweeter sweetener changes perceived sweetness but not the sugar mass the batch needs to slush, so weigh to the grams shown.

Yes. Any sugar riding along in juice, soda, or flavored syrup counts toward your Brix. Use the full slush ratio calculator to add those ingredients as their own rows, then use this converter to top up to the target with plain sugar.