Keep it Simple Syrup

Photos by Jonna Dodge

Flavored simple syrup is a cinch to make and creates awesome mocktails (or cocktails—depending on the time of day)! It’s made using water, a natural sweetener, and your choice of herbs, spices, or fruit. You can create refreshing spring drinks using club soda, ginger beer, iced tea or lemonade. Chilled white wine, gin, or vodka can be used for adult beverages. Turn the page for some recipes to help you create your own.

Mocktail

… 1 ounce simple syrup

… 2 ounces club soda, ginger beer or carbonated water

Cocktail

… 1 ounce simple syrup

… 2 ounces clear spirit

Garnish

… Fresh herbs

… Fresh fruit

… Edible flowers

… Sliced citrus

Our Fav Combos

Honey-peach simple syrup + chilled white wine + fresh basil garnish

Hibiscus simple syrup + club soda + lemon peels + edible flowers

Jalapeno-lime simple syrup + ginger beer + vodka + lime wedge

Blue-lavender simple syrup + limoncello-flavored carbonated water

Honey-Peach

Ingredients

… 1/2 cup water

… 1/2 cup honey

… 2 peeled, pitted peaches, chopped

Directions

1. Add all ingredients to a small saucepan over medium heat until the honey is dissolved.

2. Remove from heat and allow the mixture to steep for 20 minutes.

3. Once the mixture has cooled, strain the syrup, and use a funnel to pour the syrup into a lidded glass container (you can save the peaches for your morning oatmeal or yogurt).

4. Can be stored in the refrigerator for up to one week.

Blue-Lavender

Ingredients

… 1/2 cup water

… 1/2 cup raw sugar

… 1/2 cup blueberries

… 3/4 teaspoon dried food-grade lavender

Directions

1. Add water, sugar, and blueberries to a small saucepan and bring to a boil. Stir to help sugar dissolve, then reduce to a simmer.

2. Add dried lavender and simmer for 10 minutes.

3. Once the mixture has cooled, pour through a strainer into a bowl, pressing blueberries to release juice.

4. Pour the syrup through a funnel into a lidded glass container.

5. Can be stored in the refrigerator for up to one month.

Hibiscus

Ingredients

… 1/2 cup water

… 1/2 cup raw sugar

… 1/2 cup dried hibiscus flowers

Directions

1. Add all ingredients to a small saucepan over medium heat; bring to a boil, then simmer for 10 minutes. Stir occasionally.

2. Remove from heat and allow the mixture to steep for 30 minutes.

3. Once the mixture has cooled, strain the syrup, and use a funnel to pour the syrup into a lidded glass container.

4. Can be stored in the refrigerator for up to one month.

Jalapeño-lime

Ingredients

… 1/2 cup water

… 1/2 cup raw sugar

… 1 jalapeño, no stems and roughly chopped*

… 1 lime, quartered … Pinch of salt

Directions

1. Add all ingredients to a small non-reactive saucepan (stainless steel, tin or enamel), bring to a boil, then simmer for 45 minutes. Stir occasionally.

2. Once the mixture has cooled, strain the syrup, and pour the syrup through a funnel into a lidded glass container.

3. Can be stored in the refrigerator for up to one month.

*For less heat, jalapeño seeds can be removed before adding to the saucepan.