Brix Calculator for Sugar, Syrup, and Slush
Use this Brix calculator with the sugar grams and serving size from a syrup or drink label. Get an estimated Brix instantly, then see whether the complete batch is moving toward a workable slush range.
This is a label estimate, not a laboratory reading. The standard Brix scale is based on sucrose; complex drinks can read differently once diluted, mixed with alcohol, or measured at another temperature.
Have a Brix target in mind? Try the Brix to Sugar converter.
Total or added sugars — either works.
Note: This is an estimation. Each liquid can differ. Download the Slushable app for precalculated Brix.
Equivalent Brix
18.6°
- Sugar per liter
- 200 g
- Sugar per quart
- 189 g
Above ~15° Brix? Dilute with water or juice. Below ~12.5°? Add sugar so the batch does not freeze into a block.
Syrup label workflow
From label estimate to a machine-ready batch
- 1. Match the serving. If the label says sugar per 100g or 100ml, enter that sugar amount and the matching serving size.
- 2. Read the estimate. The result is an equivalent Brix value and grams per liter/quart from the existing Slushable calculator logic.
- 3. Recalculate the full drink. Dilution, fruit solids, acid, and alcohol change the finished liquid. Use the slush ratio calculator before filling the machine.
The University of Minnesota Extension describes Brix as a soluble-solids reading. Temperature and sample composition can affect a real refractometer result, so use the tool to plan and the finished batch to verify.
Label examples
Common labels, in Brix
| Label | Serving | Brix |
|---|---|---|
| 20g sugar in 100g/ml base | 20g in 100 ml | 18.6° |
| 12 fl oz soda, 39g sugar | 39g in 355 ml | 10.5° |
| 200ml juice box, 24g sugar | 24g in 200 ml | 11.5° |
| Fruit puree, 16g / 100g | 16g in 100 ml | 15.1° |
How to use it
Read the result
- Blend bases to 12.5–15°: that range freezes best in home machines.
- Dense purees read high: if the texture is syrupy, dilute 5–10% and re-check.
- Account for booze: alcohol lowers the freeze point — use the ratio calculator with spirits.
- Verify the finished batch: a real refractometer can differ when alcohol, acids, or fruit solids are present.
Take the math offline
Get perfect slush ratios from anywhere. Check your batch from the kitchen, the bar cart, or right next to the machine.
Free · the official app by Really Nice
FAQ
Sugar to Brix FAQ
On the standard sucrose scale, 1° Brix is approximately 1 gram of sucrose per 100 grams of solution. In a fruit, syrup, or cocktail mix it is better treated as a soluble-solids reading and a practical slush proxy, not a perfect sugar assay.
Enter the grams of sugar in one serving and the serving size printed on the label. This tool estimates the equivalent Brix from that label; a refractometer reading of the finished batch can differ because other dissolved solids, alcohol, acidity, and temperature also matter.
Use roughly 12.5–15° Brix as Slushable’s practical working window for a finished home-slush mix. The complete recipe and machine model still matter, especially when the batch contains alcohol, fruit solids, or a dense syrup.
Dense purees and syrups can land well above 15° Brix. Dilute the complete drink with water or a compatible low-sugar mixer in small steps, re-check the estimate, and confirm the finished batch in the slush ratio calculator rather than treating the syrup’s reading as the final drink’s Brix.
Ready to make it slushable?
Get the iPhone app, balance the batch in minutes, and stop guessing at sugar, booze, and dilution.
Free on the App Store — the official app by Really Nice.