Make an Herbal Simple Syrup

Whether you are making an espresso tonic, a garden-inspired cocktail, or just a fun treat to add to baked goods, an herbal simple syrup is IT!

Simple syrups are super…simple. And it doesn’t take much effort to make something unique and delicious.

A standard ratio for simple syrup is 1 cup sugar to 1 cup water. I use organic raw cane sugar. You may want to use honey for the flavor, but note most of the benefits of raw honey will be lost in the cooking process.

So first step is pick your herbs. You can use dried or fresh, whatever you have on hand. If fresh, chop the herb finely. You will need to use more if it is fresh, as opposed to dry. Your methodology will change slightly depending on the herb.

The basic method:

You will bring your sugar and water to a boil in a saucepan, then turn it down and let it simmer for just a few minutes. Make sure all the sugar is dissolved.

Turn off the heat, add your herbs, and cover. Let the syrup cool on the stove with the lid on. I let it sit for at least 4 hours, or even overnight.

When it’s ready, strain your syrup and store in the fridge. Yep, that’s literally it! Your syrup will last at least a month in the fridge. Depending on the herb and it’s antimicrobial properties, it may last much longer. Discard if fizzy or moldy.

Where it gets more nuanced is when you have an herb that requires more work to get the flavor out. Herbs like cinnamon bark, hawthorn berry, or dandelion root require a decoction (simmer), to get the flavor and medicinal benefits.

With herbs like this, you’ll want to simmer them in the water alone, covered, for 5-15 minutes. You can add extra water to offset evaporation. Let’s say 1 1/4 cup. Then add your sugar, bring up to a simmer for a minute or two, and once again cover and let cool in the pan.

Aromatic herbs with lots of volatile oils (no simmering required) - lavender, rose, chamomile, monarda, lemon balm, lemon verbena.

Woody herbs that require a simmer - any root, bark or berry. cinnamon, dandelion root, hawthorn berry, burdock root, dried orange peel

RECIPE:

Lavender Simple Syrup

1 cup raw organic cane sugar

1 cup water

1/4 cup dried lavender (more or less depending on the potency of your lavender and how strong you want your syrup to be)

Bring sugar and water to a boil. Turn down the heat and let simmer for a couple minutes. Make sure sugar is dissolved.

Add lavender. Stir to saturate the lavender with your sugar water. Cover and turn off the heat.

Let cool 4 hours or overnight. Strain, bottle, and store in the fridge.