Add the water, sugar, blueberries, lemon juice, and lemon peel to the pot and stir together. Cook on medium-high heat, stirring occasionally, until the sugar dissolves and the mixture starts to boil. Reduce heat to medium-low and cook for 20 more minutes, then remove from heat.

Pour the syrup through a fine mesh strainer set over a bowl to get rid of the blueberries and lemon peel. Press down on the blueberries with a wooden spoon or silicone spatula to get all of the fruit juice out. You may need to do this twice because this syrup is very thick.

Cool the syrup to room temperature, then use it right away or store the rest in a jar or container with a tight fitting lid.

Add the water, sugar, and strawberries to the pot and stir together. Cook on medium-high heat, stirring occasionally, until the sugar dissolves and the mixture starts to boil. Reduce heat to medium-low and cook for 15 minutes.

Add the mint to the pot with the strawberries and sugar mixture and cook another 5 minutes, then remove from heat.

Pour the syrup through a fine mesh strainer set over a bowl to get rid of the strawberries and mint. Be sure to press down on the strawberries with a wooden spoon or silicone spatula to get all of the fruit juice out.

Cool the syrup to room temperature, then use it right away or store the rest in a jar or container with a tight fitting lid.

Add the water, sugar, shredded carrots, lemon juice, and ginger to the pot and stir together. Cook on medium-high heat, stirring occasionally, until the sugar dissolves and the mixture starts to boil. Reduce heat to medium-low and cook for 20 more minutes, then remove from heat.

Pour the syrup through a fine mesh strainer set over a bowl to get rid of the carrots and ginger. Press down on the shredded carrots with a wooden spoon or silicone spatula to get all of the carrot juice out.

Cool the syrup to room temperature, then use it right away or store the rest in a jar or container with a tight fitting lid.

Add the water, sugar, crushed pineapple, and jalapeño to the pot and stir together. Cook on medium-high heat, stirring occasionally, until the sugar dissolves and the mixture starts to boil.

Remove the jalapeño slices from the pot and discard, then cook the pineapple syrup mixture for another 20 minutes. Remove from heat.

Pour the syrup through a fine mesh strainer set over a bowl to get rid of the pineapple pulp. Press down on the pineapple with a wooden spoon or silicone spatula to get all of the fruit juice out.

Cool the syrup to room temperature, then use it right away or store the rest in a jar or container with a tight fitting lid.

These flavored simple syrups can be stored in the fridge for 2 to 3 weeks, or placed in a freezer safe container (or even poured into ice cube trays) and frozen for up to a year.