Use it in your coffee, iced tea, cocktails, cake layers, whipped creams, ice cream, baking: you can do so much with flavored syrups! I personally love Italian Cream Sodas and Italian Sodas. They're very refreshing and settle the stomach.
Almond Simple Syrup
1 cup white sugar
1/2 cup water
almond extract
In a saucepan, combine the sugar and water and bring to a rolling boil. Stir to prevent scorching. Remove from heat. Cool slightly and stir in extract to desired strength, starting with 1/2 teaspoons. Store in a closed container in the refrigerator for up to a week.
Amaretto Simple Syrup
1 cup water
1 cup sugar
Amaretto, to taste
In a medium saucepan, combine water and sugar over medium-high heat. Cook, stirring, until sugar is dissolved. Stop stirring, and bring to a boil. Reduce to a simmer and cook for 5 minutes. Remove from heat, and add Amaretto. Cool to room temperature. Will keep, refrigerated in an airtight container, for up to 1 month.
Basil Lime Simple Syrup
handfull of basil leaves
zest and juice of three limes
2 cups prepared Simple Syrup (in list)
Add a handful of basil leaves and the zest and juice of 3 limes to infuse in your warm simple syrup for about 20 minutes. Strain before chilling.
Bay Simple Syrup
5 large bay leaves
3 cups white granulated sugar
3 cups water
Add bay leaves, sugar and water to a pot and place on medium heat. Stir with a wooden spoon until the sugar is dissolved. Bring the mixture to a boil; reduce heat to low and simmer for 4 minutes. Remove from heat and let the syrup cool completely before removing the bay leaves and discarding. Pour syrup into a sterilized bottle and store at room temperature or in the refrigerator.
Blackberry Simple Syrup
1 1/2 cups granulated sugar
1 cup water
2 cups frozen or fresh blackberries
Combine sugar, water, and blackberries in a small saucepan, and bring to a boil over medium-high heat, stirring occasionally. When mixture boils, reduce heat to medium low and simmer for 5 minutes, gently crushing blackberries against side of pan. Remove the pan from heat and let mixture steep for 15 minutes. Strain blackberry syrup through a fine mesh strainer into a clean container. Refrigerate until cold, and store covered in the refrigerator for up to 7 days.
Blood Orange Simple Syrup
1/2 cup sugar
1/2 cup water
1/4 cup blood orange juice, strained
Combine sugar and water boil until sugar is dissolved. Remove from heat and stir in juice. (To make a thicker syrup, boil again until the sugar begins to expand greatly in volume, then remove from heat and cool.)
Blueberry Simple Syrup
2 cups sugar
2 cups water
1 pint blueberries, washed and stemmed
In a medium sauce pot add sugar and water. Heat the pot over high heat and stir a few times to prevent the sugar from burning. When the sugar has dissolved and the liquid is clear add the blueberries and reduce the heat to low. Cook the blueberries until a few split open. Turn the heat of and let the syrup cool to room temperature. Transfer to a sealable container and store in the refrigerator.
Blueberry Basil Simple Syrup
2 cups blueberries
1 cup water
1 cup sugar
6-8 fresh basil leaves
salt
Preheat oven to 400 degrees F. Place blueberries on a nonstick baking sheet with a pinch of salt. Place in the oven and roast for 15-20 minutes, or until berries start to burst.
While blueberries are roasting, combine water and sugar in a small saucepan and add basil leaves. Bring to a boil and let sugar dissolve, then turn off heat and let cool completely, about 20 minutes. Combine simple syrup + roasted blueberries in a blender/food processor and blend until combined.
Cantaloupe Simple Syrup
1 small cantaloupe (about 1 pound)
2 cups Simple Syrup (in list)
Seed and peel cantaloupe; cut into chunks. Transfer to a food processor or blender; process until very smooth. In an open airtight container, combine 2 cups cantaloupe puree with the simple syrup. Refrigerate, covered; use syrup within 2 days.
Cardamom Simple Syrup
1 cup water
1/4 cup whole cardamom
1 1/2 cups sugar
Bring water and cardamom to a boil. Stir in sugar until fully dissolved. Remove from the heat and allow to cool. Keep in the refrigerator for 3 days, then remove the cardamom.
Chai Simple Syrup
12 green cardamom pods
1 teaspoon fennel seeds
1/2 teaspoon black peppercorns
1/2 teaspoon coriander seeds
1/2 teaspoon whole cloves
1 cinnamon stick
3 tablespoons chopped fresh ginger
1 teaspoon pure vanilla extract
1 cup sugar
1 cup water
Preheat oven to 350° F / 175° C. Lightly crush the cardamom and black pepper. Place all the spices except the ginger and vanilla on a cookie sheet or in a baking pan, and toast until very aromatic (about five minutes).
Place the spices, ginger, vanilla, sugar and water into a small pot on medium heat. Bring to a boil then simmer gently for five to ten minutes, stirring often. The longer you simmer the mixture, the stronger the spice flavors will become, but be careful not to make the syrup too thick or it will be difficult to use and may crystallize when cool.
Strain the syrup through a fine meshed sieve and pour into a very clean jar with a tight-fitting lid. Keep refrigerated. Has a shelf life of about six months. To extend the shelf life, mix in about one ounce of vodka as the syrup cools.
Cherry Simple Syrup
3 cups water
1 cup sugar
1 cup fresh sweet cherries, halved and pitted
Combine water and sugar in small saucepan; add halved cherries. Bring mixture to boil; reduce heat and simmer 5 minutes. Remove from heat and cool to room temperature. Strain syrup into container with tight fitting lid; discard cherries. Refrigerate syrup until cold. Store in refrigerator up to one week.
Cinnamon Simple Syrup
1 cup white sugar
1 cup water
1 teaspoon ground cinnamon
Mix cinnamon with sugar then add to water in a small saucepan over medium-high heat and bring to a low boil, stirring often. Boil for 5-7 minutes, or until all sugar has dissolved. Remove the pan from the heat and allow to cool. Store in a sealed container in the refrigerator for up to two weeks.
Cranberry Simple Syrup
2 1/4 cups fresh or frozen cranberries (8 ounces)
1 cup sugar
1 cup water
In a medium saucepan, bring cranberries, sugar, and water to a simmer over medium. Reduce heat to medium-low and cook until cranberries are tender but haven't burst, 10 minutes. Let cool, then strain through a fine-mesh sieve. Discard cranberries.
Cranberry Orange Simple Syrup
2 cups sugar
1 cup cranberries
1 cup orange juice
1/2 cup water
1/2 cup ice cubes
Bring sugar, cranberries, orange juice, and water to a boil in a medium saucepan. Cook 2 minutes or until sugar dissolves. Remove from heat, and pour through a wire-mesh strainer, pressing berries with back of a spoon. Discard solids. Stir in ice cubes; freeze 20 minutes.
Eucalyptus Simple Syrup
2 cups water
2 cups sugar
5 1/3 tablespoons dried eucalyptus
Mix sugar with water and bring to a boil. Simmer for 1 minute, add eucalyptus leaves. Put in a bowl and cover in cling film for 15 minutes, then refrigerate. Pour syrup through a fine sieve into an airtight
container; discard pulp.
Ginger Simple Syrup
1 cup water
1 cup sugar
4 oz fresh ginger
Bring the sugar and
water to a boil in a medium saucepan over medium-high heat, stirring to
dissolve sugar. Add ginger; bring to a simmer. Remove from heat, and
let steep 30 minutes. Pour syrup through a fine sieve into an airtight
container; discard ginger. Refrigerate up to 1 month.
Hazelnut Simple Syrup
1 cup white sugar
1/2 cup water
hazelnut extract
In
a saucepan, combine the sugar and water and bring to a rolling boil.
Stir to prevent scorching. Remove from heat. Cool slightly and stir in
extract to desired strength, starting with 1/2 teaspoons. Store in a closed container in the refrigerator for up to a week.
Honey Simple Syrup
1 cup honey
1 cup water
Place honey in a small saucepan along with 1 cup water. Heat over medium heat until water and honey are well combined; do not boil. Let cool completely before using.
Honeydew Simple Syrup
2 pounds honeydew melon, seeds and rind removed, cut into medium pieces
2 cups prepped simple syrup (in list)
Place
the honeydew pieces in a food processor or a blender. Process until
very smooth. Strain the honeydew puree through a medium sieve placed
over a glass measure or an open airtight container. Pour in the simple
syrup, and stir to combine. Honeydew syrup may be covered and
refrigerated for up to 1 day before using.
Honey Lavender Simple Syrup
1 cup honey
2 teaspoons dried lavender
1 cup water
In a medium saucepan, combine honey and the water over medium heat. After the honey has dissolved and is still warm, add a handful of fresh lavender or 2 teaspoons dried. Strain and chill before using.
Lemon Simple Syrup
1 cup sugar
1 cup water
12 strips lemon zest (from 2 lemons)
Heat sugar, water, and lemon zest in a small saucepan over high heat, stirring occasionally, until sugar dissolves. Let stand until cool, about 20 minutes. Syrup can be refrigerated for up to 1 week.
Lemongrass Simple Syrup
1 cup water
1 cup sugar
1/2 cup chopped lemongrass
Bring the sugar and
water to a boil in a medium saucepan over medium-high heat, stirring to
dissolve sugar. Add lemongrass; bring to a simmer. Remove from heat, and
let steep 30 minutes. Pour syrup through a fine sieve into an airtight
container; discard lemongrass. Refrigerate up to 1 month.
Lemon Ginger Simple Syrup
1/2 cup sugar
1/2 cup water
1/2 cup fresh lemon juice
2 tablespoons peeled, chopped fresh ginger
Bring all ingredients to a boil over medium-high heat. Reduce heat. Stirring often, simmer the mixture for seven to ten minutes, or until the mixture has reduced to about half its original volume. If you prefer a thicker syrup, simmer for more time.
Filter through a strainer, discarding the ginger root. (If your syrup is very thick, strain it slowly or use the back of a spoon to press it through the sieve.) Store in a clean jar with a tight lid (such as a Mason jar). Refrigerated, this syrup will keep fresh for up to six months.
Lemon Mint Simple Syrup
zest and juice of two lemons
handful of mint leaves
2 cups Simple Syrup (in list)
Infuse a handful of mint leaves and the zest and juice of 2 lemons in your warm syrup mixture for about 20 minutes. Strain and chill before using.
Lemon Verbena Simple Syrup
1 cup water
1 cup sugar
1/2 cup fresh lemon verbena leaves
Bring
water and sugar to a boil in a saucepan, stirring to dissolve sugar.
Add lemon verbena. Reduce heat, and simmer 10 minutes. Let cool. Strain,
discarding lemon verbena. Syrup can be refrigerated in an airtight
container for up to 1 month.
Orange Simple Syrup
1 whole orange (peeled, rinds roughly chopped, pith and inside added whole)
3 cups water
2 cups white sugar
1/2 cup real honey
In a medium sauce pan add all the ingredients and bring to a boil. Reduce to simmer, and let it simmer for 30 minutes until thickens. Turn off heat and let cool for 1 hour. Remove large orange parts and strain.
Orange Thyme Simple Syrup
2 cups prepared Simple Syrup (in list)
handfull of thyme
zest and juice of one large orange
Add a handful of thyme and the zest and juice of 1 large orange to your warm simple syrup. Let it infuse for 20 minutes. Strain and chill before using.
Orange Vanilla Simple Syrup
2 cups water
2 cups sugar
1 orange
1 vanilla pod or 2 teaspoons vanilla extract
Combine sugar and water in a medium saucepan over medium high heat. Stir occasionally until sugar dissolves. Using a vegetable peeler, remove the peel of the orange in strips, avoiding the bitter pith. Add to the saucepan. Juice the orange and add to the saucepan. Remove the seeds from the vanilla pod and reserve for another use. Add the pod (or extract) to the syrup, and simmer for 15-20 minutes, until reduced by 1/3, or until you reach the desired consistency. Remove the pod and peel, cool syrup to room temperature, and enjoy.
Peach Simple Syrup
1 cup water
1 cup sugar
2 peaches, peeled, pitted and chopped
In a medium saucepan, stir together water, sugar and peaches. Bring mixture to a boil, then reduce heat and let mixture simmer until sugar is completely dissolves. Remove from heat, cover and let steep for 25 minutes. Strain peaches from syrup mixture and let cool completely before using. Store in the refrigerator.
Peppermint Simple Syrup
¾ cup water
¾ cup sugar
½-1 tsp. peppermint extract
Combine the water, sugar, and candy cane in a small saucepan. Heat over medium-high, stirring occasionally, just until the sugar is dissolved. Remove from the heat and pour through a fine mesh sieve into a liquid measuring cup. Stir in the peppermint extract - ½ teaspoon is a good starting point and then you can add an additional ½ teaspoon if you desire. Transfer to a storage container and refrigerate until ready to use.
Pomegranate Simple Syrup
4 cups pomegranate juice
2 1/2 cups sugar
1 teaspoon lemon juice
In a saucepan, combine pomegranate juice, sugar, and lemon juice over medium heat. Stir until sugar has completely dissolved. Allow to cook over medium high heat for 20-25 minutes, or until juice is the consistency of syrup. Remove from heat and allow to cool. Store in airtight container in the refrigerator for up to two weeks.
Raspberry Simple Syrup
1 cup sugar
1 cup water
¾ cup raspberries, preferably fresh
Combine the sugar, water and raspberries in a small saucepan. Heat the mixture over medium-high, stirring occasionally, until the sugar has dissolved. Reduce the heat to low and let simmer, about 10-15 minutes. Remove from the heat and pour through a fine mesh strainer to remove the berry solids. Let cool. Store in the refrigerator.
Rhubarb Simple Syrup
1 cup sugar
2 cup water
1 cup chopped rhubarb
Bring the sugar and
water to a boil in a medium saucepan over medium-high heat, stirring to
dissolve sugar. Add rhubarb; bring to a simmer for 15 minutes or until tender. Remove from heat, and
let steep 30 minutes. Pour syrup through a fine sieve into an airtight
container; discard rhubarb.
Rum Simple Syrup
1 cup sugar
1 cup water
2 tablespoons light rum
In a medium saucepan, combine sugar and the water over medium-high heat. Cook, stirring, until the sugar dissolves. Continue cooking, without stirring, until mixture reaches a boil. Reduce heat to a simmer, and cook 5 minutes more. Remove pan from heat, and stir in rum. Let cool to room temperature.
Simple Syrup Base
1 cup water
1 cup sugar
Put both in a small saucepan over medium-high heat and bring to a low boil, stirring often. Boil for 5-7 minutes, or until all sugar has dissolved. Remove the pan from the heat and allow to cool. Store in a sealed container in the refrigerator.
Spiced Simple Syrup
1 cup sugar
4 whole black peppercorns
2 whole cloves
1 cinnamon stick
1 star anise
1 strip (2 1/2 inches) orange zest
Bring sugar, 1 cup water, the peppercorns, cloves, cinnamon stick, star anise, and zest to a boil in a small saucepan. Reduce heat, and simmer 5 minutes. For milder flavor, remove star anise, and discard; simmer 10 minutes more. Remove from heat. Let cool completely. Pour through a sieve into a bowl; discard solids.
Strawberry Balsamic Simple Syrup
1 pint strawberries
1 tablespoon white balsamic vinegar
2 cups prepared Simple Syrup (in list)
Roast 1 pint of quartered strawberries tossed with white balsamic vinegar in a 350-degree oven until very soft: about 15 minutes. Infuse the fruit mixture in your warm syrup for about 20 minutes. Strain and chill until ready to use.
Tangerine Simple Syrup
1 cup sugar
1 cup water
peels of three tangerines
Heat
sugar, water, and tangerine zest in a small saucepan over high heat,
stirring occasionally, until sugar dissolves. Let stand until cool,
about 20 minutes. Syrup can be refrigerated for up to 1 week.
Vanilla Simple Syrup
1 cup sugar
1 cup water
1 vanilla bean, split lengthwise
1 tsp. vanilla extract
Combine the sugar and water in a small saucepan. Scrape the seeds from the vanilla bean into the pan and throw in the pod. Heat the mixture over medium-high, stirring occasionally, until the sugar has dissolved. Reduce the heat to low and let simmer, about 10-15 minutes. Remove from the heat, discard the vanilla bean pod and stir in the vanilla extract. Let cool. Store in the refrigerator.
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