About Tori Avey

Thanks for stopping by! I am fascinated by the story behind the food – why we eat what we eat, how the foods of different cultures have evolved, and how yesterday’s food can inspire us in the kitchen today. Read more...

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  1. Carlota says

    5 stars
    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!

  2. Nadi Douk says

    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 ??

  3. Johnny Nascimento Gregório says

    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

  5. Sarabeth Young says

    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?

    • Ashley at ToriAvey.com says

      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!

  6. Christina Scheltema says

    5 stars
    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!

  7. Martha says

    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?

  8. rete says

    love these but guess you can do the same with fruit is that right or is there another way with them ? thanks

    • Tori Avey says

      Hi Janet, sometimes small pieces of the herbs fall off while they’re steeping. Straining ensures a pure, clear syrup.

    • Tori Avey says

      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.

  9. AEM says

    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.

  10. Sister Robin says

    5 stars
    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!

  11. Venie A says

    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!!!

  12. Karen says

    If I do not have the refrigeration space to allocate, what is the best way to preserve the mint syrup?

    Cute packaging idea!

    • Tori Avey says

      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?

    • Tori Avey says

      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.

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