If you’ve ever made a cocktail, chances are you’ve heard of simple syrup. The name “simple” couldn’t be more accurate, because making it requires only two ingredients—sugar and water. It’s basically a liquefied form of sugar. When water and sugar are heated together, the granulated sugar dissolves, creating a syrup that can be added smoothly into beverages. Plain simple syrup is great to have on hand, and it’s a main ingredient in many cocktail recipes. Recently, my friend Ashley told me about infusing simple syrups with fresh herbs to add flavor (Ashley also helped me with my vodka infusion blog). I love anything to do with fresh herbs, so I asked her to try making some in the kitchen with me. This post is the result of our crazy herbal syrup experiment!
Infusing simple syrups is a great way to add a sweet herbal essence to drinks and recipes. Herb-infused syrups can be used for sweetening cocktails, adding flavor to tea, or even drizzling over a bowl of fresh fruit. Since they can be made with just 3 ingredients – water, sugar and fresh herbs – chances are you have everything you need right in your kitchen. Simple syrups are bottled and sold in stores, but it’s much easier and cheaper to make them yourself. And why not? Simple syrup is taken to a new level by infusing it; the fresh herbs add a sophisticated flavor and essence. There’s something really fun about making a drink from scratch, especially when you use an herb infused simple syrup as your sweetener. It will give your cocktails a lovely scent and fresh flavor that your guests will absolutely love.
Not a drinker? Never fear! Herbal simple syrups can also add a touch of sophistication to alcohol-free beverages. When you’re hosting a party, some of your guests may not want to drink a cocktail. Add infused herbal syrups to sparkling water, tea, soda, or juice to create a special “mocktail” that anybody can enjoy… even kids!
I’ve shared the step-by-step process of infusing simple syrup below. It only takes about 35 minutes. Once you’re done, you can bottle your infused syrup, label it, and keep it in the refrigerator for future use. Or, you can give it as a crafty homemade gift to somebody you love. These syrups would make an excellent addition to a Michloach Manot basket. Soon I’ll be sharing some cocktail recipes that feature these herb infused simple syrups. Stay tuned!
Recipe Ideas for Herb Infused Simple Syrups
Blood Orange Rosemary Cocktail
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How to Make Herb Infused Simple Syrups
Ingredients
Ingredients
- 1 cup water
- 1 cup sugar
Herbal Flavor Options
- Choose 1 herb per batch of Simple Syrup:
- 5 fresh basil sprigs (5-7 inches long), about 1.5 oz.
- 4 fresh rosemary sprigs (5-7 inches long), about .5 oz.
- 1 handful fresh mint sprigs, about 1.5 oz.
- 6 fresh thyme sprigs (3-4 inches long), about .5 oz.
- 8 bay leaves
NOTES
Instructions
- Carefully rinse your herbs clean. You will use one type of herb for each batch of simple syrup. Here, I am making three batches - basil, rosemary, and mint.
- Bring water to a boil. Add the sugar and whisk into the boiling water. Continue whisking till sugar is dissolved.
- Add herb of choice to the syrup. Let it boil for 60 seconds.Remove from heat and let the herbs steep for about 30 minutes as the syrup cools. Use a slotted spoon to remove the herbs from the syrup.
- Pour the cooled syrup through a fine mesh strainer or multiple layers of cheesecloth into a glass bottle or jar.
- Close the bottle and put a tag on it so you don't forget which flavor syrup you've made.
- Store herb infused simple syrup in the refrigerator. Add to your favorite drinks for a sophisticated, herbal essence and added sweetness.
Nutrition
Do you use only the leaves when you are making the syrups or can you leave them on the stems and boil the whole thing?
I include the stems.
I’ll be canning my Kieffer pears in rich simple syrup with brandy. Then I started thinking, what variations can I make? I bet the pears would be delicious too, canned in an herb syrup. Thank you!
love the syrup especially rosemary!!!
with a vodka and fresh blood oranges, a bit of lime juice – perfect for a summer cocktail under the stars … on the balcony – need to dream a little during these difficult days that we are all experiencing in the whole world… thank you for adding a little sparkle ??
I think it would be best if you boiled water and added the herbs before adding sugar. Simple syrup (1:1) or sugar syrup (2:1 ratio of sugar to water) should not be made with boiling water, as it destroys a bit of sugar crystals, decreasing sweetness level.
Thanks Avey, nice preparations. Have made cough syrup using leaves of mango and guava. I added CMClemon and sodium benzoate as preservatives (1% of total syrup).
Richard, Kampala Uganda
It’s really nice things you teach
Me. Thanks
I just made a honeysuckle mulberry simple syrup and it’s wonderful in tea. My kids are mixing it in juice and sprite and like that too. However, with honeysuckle only blooming for a limited time, it’s there a way to store it longer? Maybe canning it?
Hi Sarabeth, Tori’s assistant Ashley here. You can store this syrup in a jar (be sure to leave room for expansion) for up to a month, or you can freeze it in an ice cube tray and then transfer to the cubes to a freezer safe bag and store for up to 6 months. Hope this helps!
I made this last night with lemon basil. It’s lovely! I used it for lime aid yesterday – 2 tsp simple syrup, 2 tsp rose’s lime juice and water. Delicious!
Have you ever placed a piece of the fresh herb in the jar once the syrup has cooled? This would be very visually appealing if it doesn’t turn brown quickly. Thoughts?
love these but guess you can do the same with fruit is that right or is there another way with them ? thanks
Hi!
Since you remove the herbs, what are you straining for?
Hi Janet, sometimes small pieces of the herbs fall off while they’re steeping. Straining ensures a pure, clear syrup.
Hi. Would you be able to share a few ways to use these syrups in cocktails or drinks?
Isabelle- yes! Actually I should link those in the blog above, I’ll do that now. Here are a few ideas.
Shortcut Mojito: https://toriavey.com/toris-kitchen/2013/02/shortcut-mojito/
Blood Orange Rosemary Cocktail: https://toriavey.com/toris-kitchen/2013/02/blood-orange-rosemary-cocktail/
I also have some recipes for infused vodka on my site, search the term “cocktail” and you’ll get several results. 🙂
How long do they keep for, in the refrigerator?
Hi Charlotte– they’ll keep for 2-3 weeks in the refrigerator. Add 1-2 tablespoons of vodka and they’ll last a bit longer, up to a month.
If you don’t mind a small amount of booze, adding a tblspn of high proof alcohol will help keep it. Polish rectified spirit or everclear.
Your ideas so inspired me! I made a basil lavender, cardamom rose and vanilla ginger orange. I’ve been doing the lavender to make lavender lemonade for a while, but thanks for the spark to take it to the next level!
Cheers!
Those sound just lovely Sister Robin! Now you’ve got my creative mind spinning… so many delicious options!
it’s 95 degrees and mojitos will taste good right now so…. I am in the process of making simple syrup. I must ask however, where you buy your jars……..so cute!!!
Hi Venie! I got the bottles at Cost Plus World Market.
If I do not have the refrigeration space to allocate, what is the best way to preserve the mint syrup?
Cute packaging idea!
Karen
I don’t recommend keeping the syrup outside of refrigeration, unless you use a sterile canning process to seal the bottles or jars you are keeping it in. Even then, once you open it, I wouldn’t keep it outside of refrigeration for more than a day in order to keep it food safe. Perhaps make smaller batches?
This is such a great idea for spring, thanks for sharing!
So these syrups don’t crystallize after a few days?
Hi Nancy, they are a thinner syrup (1/1 water to sugar ratio), so they shouldn’t crystalize. I’ve had mine now for over 10 days with no crystallization. Best to keep them in the fridge to keep them fresh.