Fresh Herb Simple Syrup

today is a quick, simple and flavor-packed how-to.



it took a long time of my becoming comfortable in the kitchen before i dared to try a flavored simple syrup.


as it turns out, this recipe is a low technique to high impact ratio. it just seemed scarier than it is.






sugar is dissolved in water on the stove with herbs


everything simmers for a few minutes then sits covered in a corner for half an hour before being muddled and strained.


the heat and the ingredients do most of the work.


the same technique can be used with herbs or peppers or citrus zest.






this flavored sugar water/syrup can be used in so many things. most commonly is probably in cocktails.


i have made mint, thyme and basil syrup so far. they were all awesome.



i use a reusable coffee filter because i don’t have a fancy sieve/strainer yet:






herb simple syrup uses:

  • cocktails: mint simple syrup turns mojitos for a crowd into a delightful treat rather than a full time job.
  • mocktails: add to sparkling water, ice and fresh fruit to make a refreshing beverage.
  • popsicles
  • frosting
  • experiment!






unfortunately it does not last for long.  it’s the one downfall to an otherwise perfect kitchen staple.


it’s probably a good thing though- otherwise i would need a separate fridge to store the vats of different flavors.






happy kitchen. #kitchenadventures #foodrevolutionday


Fresh Herb Simple Syrup
  • handful of fresh herbs (basil, mint or thyme)
  • 2 cups granulated sugar
  • 2 cups water
  1. combine ingredients in a pan on the stove.
  2. over medium-low heat, dissolve sugar and bring mixture to a boil
  3. reduce to a hard simmer.
  4. stir gently and occasionally.
  5. let simmer for 5 minutes then remove from heat and cover
  6. let sit in covered pan for 30 minutes to an hour
  7. then muddle (smash) herbs into syrup
  8. strain/funnel into glass jar with lid.
  9. store in fridge for up to a week.






Related posts:

{ 0 comments… add one }

Leave a Comment

Rate this recipe: