How To Make Simple Syrup Recipe

I’ll show you how to Make Simple Syrup and infuse it with pantry-friendly ingredients so your cocktails and mocktails become sweeter and more interesting.

I still get a little thrill when granulated sugar and water turn into something that makes a drink sing. I tinker, taste, and yes sometimes I mess up, but the payoff is worth it.

A tiny change in sweetness or a subtle flavor twist can make an ordinary cocktail, iced coffee, or lemonade feel like it belongs at a fancy bar. I’m excited to share ideas that are low fuss but high impact, the kind that make guests ask whats different without knowing exactly why.

If you like simple wins that actually matter, stick around. Make Simple Syrup

Ingredients

• Granulated sugar: pure carbs, no fiber or protein, gives straightforward sweet boost, empty calories.
• Honey: mostly sugars but some antioxidants, adds floral sweetness and body, slightly healthier.
• Agave nectar: very sweet, high fructose, low fiber, thin texture, use sparingly.
• Vanilla bean: almost no calories, big aroma, adds warm sweet complexity, no nutrients.
• Lemon zest: tiny vitamin C, bright sour note, lifts sweetness, fresh zing.
• Rosemary: aromatic, minimal calories, savoury pine notes, pairs well with citrus in syrups.
• Fresh mint: low calories, cooling herbal flavor, brightens drinks and balances sweetness.
• Ginger: spicy, adds warmth and bite, some anti inflammatory compounds, low calories.

Ingredient Quantities

• 1 cup granulated sugar (standard 1 to 1 simple syrup)
• 1 cup water (standard 1 to 1 simple syrup)
• 2 cups granulated sugar (for richer 2 to 1 syrup)
• 1 cup water (paired with 2 cups sugar for rich syrup)
• 1 cup honey (for honey syrup)
• 1 cup agave nectar (use straight or thin with a little water)
• 1 vanilla bean, split lengthwise
• 1 tablespoon pure vanilla extract (alternative to bean)
• zest of 1 lemon (or 2 strips lemon peel)
• zest of 1 orange (or 2 strips orange peel)
• 2 to 3 fresh rosemary sprigs
• 1/2 cup fresh mint leaves, loosely packed
• 1/2 cup fresh basil leaves, loosely packed
• 1 to 2 inch piece fresh ginger, thinly sliced
• 2 to 3 cinnamon sticks
• 4 to 6 whole cloves
• 1 to 2 whole star anise
• 1 cup fresh raspberries or strawberries, halved
• 1 to 2 tablespoons dried culinary lavender
• 1 tablespoon fresh lemon juice, optional (adds brightness/preservation)
• 1 tablespoon neutral vodka, optional (to extend shelf life)

How to Make this

1. Decide which base you want: for standard simple syrup combine 1 cup granulated sugar with 1 cup water, for richer syrup use 2 cups granulated sugar with 1 cup water, for honey syrup mix 1 cup honey with 1 cup water, or use 1 cup agave nectar straight or thin it with a little water; measure before you start.

2. Put your chosen sugar/water or honey/water into a small saucepan over medium heat, stir gently until sugar or honey is fully dissolved and the liquid is clear, bring just to a simmer then turn the heat off; dont boil hard or cook it down too long.

3. Add flavoring depending on what you want: split 1 vanilla bean lengthwise, scrape seeds into the pan and toss the pod in (or skip the bean and add 1 tablespoon pure vanilla extract later), add zest of 1 lemon and/or zest of 1 orange (or 2 strips peel), throw in 2 to 3 rosemary sprigs, 1/2 cup fresh mint leaves, 1/2 cup fresh basil leaves, 1 to 2 inch thinly sliced fresh ginger, 2 to 3 cinnamon sticks, 4 to 6 whole cloves, 1 to 2 whole star anise, or 1 cup halved fresh raspberries or strawberries, or 1 to 2 tablespoons dried culinary lavender.

4. Decide infusion method by ingredient: delicate herbs, citrus zest, berries and vanilla extract do best when added off heat and steeped; tough spices, ginger, cinnamon, cloves and star anise benefit from a short simmer of 3 to 7 minutes before removing from heat to coax flavor out.

5. Cover the pot and let it steep off the heat: 15 to 30 minutes for herbs and citrus, 10 to 20 minutes for fruit and vanilla bean, 20 to 30 minutes for spices if you only simmered briefly; lavender is potent so 5 to 10 minutes only or it gets bitter.

6. After steeping, press soft fruit with a spoon or muddler to release all juice, then strain the syrup through a fine mesh sieve or cheesecloth into a clean container to remove solids and seeds.

7. Stir in optional brightening and preserving touches: 1 tablespoon fresh lemon juice adds brightness and a little natural preservation, and 1 tablespoon neutral vodka will help extend shelf life; if you used vanilla extract instead of a bean add it now.

8. Cool to room temperature, skim any foam if you want a clearer syrup, then transfer to a sterilized jar or bottle; to sterilize, rinse with very hot water or pour boiling water into the jar and dump it out before filling.

9. Label and refrigerate. Typical fridge storage times: 1:1 simple syrup about 1 month, richer 2:1 syrup and honey or agave syrups can last 2 to 3 months if kept very clean; adding the small amount of vodka can extend that a little more.

10. Quick tips and hacks: use superfine sugar to dissolve faster and make a clearer syrup, taste as you go and dilute if too sweet, for crystal clear cocktail syrup simmer briefly and skim impurities, rebuild flavor by reheating gently with more herbs if it fades, and always use a clean spoon to dispense so it lasts longer.

Equipment Needed

1. Small saucepan (1 to 2 qt), for dissolving sugar and simmering infusions
2. Measuring cups and spoons, to measure sugar, water, honey, vodka and lemon juice
3. Wooden spoon or heatproof silicone spatula, for stirring gently
4. Fine mesh sieve or cheesecloth, to strain out herbs, seeds and fruit bits
5. Citrus zester or microplane, for lemon and orange zest
6. Muddler or sturdy spoon, to press soft berries and release juices
7. Funnel plus a sterilized jar or bottle with a tight lid, for cooling and storing syrup
8. Pot lid or plate to cover while steeping, and a pair of tongs or fork to fish out pods or sticks

FAQ

How To Make Simple Syrup Recipe Substitutions and Variations

• Granulated sugar (for 1 to 1 simple syrup): superfine or caster sugar, works best cause it dissolves faster; light brown sugar for a caramel note, use same weight but syrup may be slightly darker; turbinado or demerara for a faint molasses flavor, simmer a bit longer to dissolve.
• Honey (1 cup honey): maple syrup, equal parts, gives a different but lovely flavor; agave nectar, equal parts, smoother and vegan friendly; light corn syrup, equal parts, if you want sweetness without extra flavor.
• Vanilla bean, split: 1 to 2 teaspoons pure vanilla extract, easier and shelf stable; 1 tablespoon vanilla paste, gives flecks and stronger flavor; 1 teaspoon vanilla powder, if you want no extra liquid.
• Fresh mint leaves (1/2 cup loosely packed): lemon balm for a softer citrusy mint vibe; fresh basil for a sweet herbal twist in certain drinks; 1/4 to 1/2 teaspoon peppermint extract if you need a punchy mint flavor, start small cause its strong.

Pro Tips

1. Treat herbs and spices differently: add delicate stuff like mint, basil, citrus zest or vanilla extract off heat and steep so they stay bright, but give ginger, cinnamon, cloves and star anise a short 3 to 7 minute simmer to wake them up. Lavender is easy to overdo, 5 to 10 minutes max or it turns bitter.

2. Keep it clear and smooth: use superfine sugar if you can, dont boil hard, skim any foam while it’s hot, then press fruit and strain through a fine sieve or cheesecloth. If it goes cloudy or flat later, gently reheat with fresh herbs for a few minutes to revive the flavor.

3. Make it last: 1:1 syrups usually keep about a month in the fridge, richer 2:1 or honey/agave versions go 2 to 3 months if everything was clean. Sterilize the jar with very hot water, always use a clean spoon to dispense, and 1 tablespoon neutral vodka or a splash of lemon juice will help preserve it a bit longer.

4. Taste and tweak like a bartender: start lighter than you think, you can always steep more or dilute, but you cant take flavor out. Add vanilla extract after the syrup cools so the aroma stays fresh, and avoid using citrus peel with too much white pith or you’ll get bitterness.