This Herbal Simple Syrup Recipe combines sugar, water and your favorite fresh herbs for a sweetener perfect for flavoring beverages and more.
Selecting the Herbs
As an avid gardener and herbalist, I frequently make this Herbal Simple Syrup recipe with homegrown plants. If you’re using herbs from your garden, harvest them in the morning for the best flavor. Store-bought herbs work well for this recipe, too. Either way, be sure to use organically grown herbs so you’re not ingesting pesticides.
The syrup in the photo is infused with fresh Lemon Verbena, one of my favorite herbs. Lemon Verbena has a heavenly fragrance and a powerful (but not tart) lemon flavor. But, almost any fresh herb – or combination of herbs – makes an amazing infusion so there’s a lot of room to play. Excellent choices include spearmint or peppermint, basil, rosemary, tarragon, shiso, anise hyssop… You can also make an absolutely lovely simple syrup with rose petals.
Making the Herbal Simple Syrup
Simple syrups are very sweet, so a little goes a long way. I use an easy 2-2-2 formula: 2 cups of sugar, 2 cups of water, 2 cups of packed herbs, but you can change the ratio to your liking. If you’ve never made simple syrup before use this recipe exactly as written the first time, then adjust the next batch to your taste.
Straining the Syrup
Once the Herbal Simple Syrup is cooked and cooled, it must be strained through fine mesh or cheesecloth. Before you strain the syrup squeeze the leaves by hand over the pot – in some cases (depending on the herb used) this will release more color into the syrup. Discard the leaves then strain the syrup several times to make sure it’s clear of particles. This is an important step because any leaf particles left in the syrup could cause it to mold.
Brightening the Syrup
In some cases, a squeeze of lemon will brighten the syrup. If you want to try this optional step, don’t use the whole batch at first. Instead, test it first by pouring about an ounce of Herbal Syrup into a clear glass and then adding in a few drops of lemon juice. If you are like the color and taste with the lemon, then you are safe to touch up the whole batch by squeezing a full wedge into it. The Herbal Simple Syrup in my recipe photo does have the lemon added.
Yield
This recipe yields approximately 3.5 cups of Herbal Simple Syrup. I have it set at 28 servings (one ounce each), but obviously that depends on how you’re going to use it.
Storing and/or Freezing the Syrup
Store this Herbal Simple Syrup refrigerated for up to one week. Herbal Simple Syrups can also be frozen for up to three months. Freeze the syrup in airtight containers (plastic is best) taking care to leave extra space at the top for expansion. Ice cube trays are a good option, too. Once the syrup freezes place the trays in freezer bags so the syrup doesn’t pick up any food odors. Thaw the syrup in the refrigerator as needed. Note that some herbal syrups will stain plastic containers and trays.
Suggested uses
- Use the syrup to flavor hot and iced tea, lemonade, seltzer, cocktails, mocktails, etc.
- The lemon verbena syrup shown with this post makes delicious macerated strawberries.
- Mint simple syrup is wonderful with watermelon.
*************
If you enjoy this Herbal Simple Syrup, try Rose Simple Syrup or Shiso Simple Syrup.
If you like cooking with herbs, try this Classic Basil Pesto recipe or this Roasted Grapes recipe.
If you have mint on hand, try our recipes for Chilled Cucumber Soup or this Cucumber, Yogurt and Mint Salad.
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Passive Time | 1 hour |
| Servings |
|
|
Rate this recipe!
|
- Stir 2 cups of sugar into 2 cups boiling water until dissolved. IMPORTANT: Stay with your pot when you make any type of simple syrup - sugar burns and boils over easily.
- Add 2 cups of fresh herbs (packed), simmer on low for 20 minutes, remove from heat, let the herbs infuse for an hour or longer, or at least until cool.
- Pour the mix through a strainer several times taking care that all leaf particles are removed. Be sure to squeeze all liquid from the leaves.
- Optional step: add a squeeze of lemon to the syrup to enhance the color.
- Transfer to a glass bottle or airtight plastic container. Store refrigerated for up to one week (or freeze for up to three months).
