How to Make Simple Syrup

Simple Syrup recipe– learn how to make the BEST simple syrup right at home in just a few quick minutes! You can make flavored simple syrup very easily too and use it in drinks, for baking, and so much more!

Author: Food with Feeling

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 2 minutes

Cook Time: 5 minutes

Total Time: 7 minutes

Servings: 1 cup

Calories: 909 kcal per serving

Ingredients

1 cup - sugar
1 cup - water
3 sprigs - rosemary
1 ½ tablespoons - dried lavender
1 ½ cups - fresh raspberries
1 - vanilla bean
1 cup - mint leaves

Instructions

In a small saucepan, combine the water and sugar and place over medium heat. Bring the mixture to a simmer and lower the heat a bit. Cook over low heat, stirring frequently, for about 5 minutes at which time the sugar should have completely dissolved and the syrup started to thicken. Let cool slightly and then pour into an air tight container for storage.
In a small saucepan, combine the water, sugar, and rosemary sprigs and place over medium heat. Bring the mixture to a simmer and lower the heat a bit. Cook over low heat, stirring frequently, for about 5 minutes at which time the sugar should have completely dissolved and the syrup started to thicken. Let cool slightly, remove the rosemary, and then pour into an air tight container for storage.
In a small saucepan, combine the water, sugar, and lavender and place over medium heat. Bring the mixture to a simmer and lower the heat a bit. Cook over low heat, stirring frequently, for about 5 minutes at which time the sugar should have completely dissolved and the syrup started to thicken. Let cool slightly and then strain the mixture through a sieve to remove the lavender. Pour into an air tight container for storage.
In a small saucepan, combine the water, sugar, and fresh raspberries and place over medium heat. Bring the mixture to a simmer and lower the heat a bit. Cook over low heat, stirring frequently and gently mashing the berries a bit, for about 5 minutes at which time the sugar should have completely dissolved and the syrup started to thicken. Let cool slightly and then strain the mixture through a sieve to remove the raspberries. Pour into an air tight container for storage.
First cut open your vanilla bean, scrape out the paste from inside and place both the paste and the bean in a small saucepan. Stir in the water and sugar and place over medium heat. Bring the mixture to a simmer and lower the heat a bit. Cook over low heat, stirring frequently, for about 5 minutes at which time the sugar should have completely dissolved and the syrup started to thicken. Let cool slightly and then spour into an air tight container for storage. You can store it with or without the vanilla bean.
In a small saucepan, combine the water, sugar, and mint leaves and place over medium heat. Bring the mixture to a simmer and lower the heat a bit. Cook over low heat, stirring frequently, for about 5 minutes at which time the sugar should have completely dissolved and the syrup started to thicken. Let cool slightly and then strain the mixture through a sieve to remove the mint leaves. Pour into an air tight container for storage.

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