I am a wee bit obsessive about simple syrups. Lately my husband and I have gotten pretty serious about mixology … it’s one of the few hobbies that we share (opposites attract, right??). It’s so fun to experiment with different flavor combinations – fruits, herbs, bitters, etc. Plus it allows me to use a lot of the herbs I have growing in my garden.  

Simple syrup has to be one of the easiest things to make. Seriously, boxed mac & cheese has more steps than simple syrup does. You simply put equal parts sugar and water in a saucepan and heat until dissolved. There are countless ways to add flavors to the syrup, and I’ve included two variations below, one with lavender and the other with mint. I’ve also had great success with thyme and rosemary.

Simple Syrup Variations

Lavender-Infused Simple Syrup

1 cup sugar

1 cup water
4 sprigs of lavender

Mint-Infused Simple Syrup

1 cup sugar

1 cup water
12 mint leaves

I’ll keep my simple syrup in the fridge for 2-3 weeks. To extend the life, I’ll usually try to freeze some of the batch in ice cube trays, using a small leaf from the infused flavor source to identify the type of syrup I’m freezing. Note that the simple syrup cubes will not get as hard as ice cubes because of the sugar content. 

Simple syrups make great gifts too. It’s homemade, unique and will be appreciated by any cocktail lover. I typically use mason jars to store and gift, with a chalkboard top for labeling and some twine and herbs for decoration.