1 cup water
1 cup sugar
1 cup dried Rose Petals or Lavender Buds
Combine the water and sugar in a saucepan and bring to a boil, stirring occasionally until sugar dissolves. Reduce the heat to a simmer. Stir in the rose petals/lavender and continue to simmer for 10 minutes. Remove from the heat and steep for 15 minutes. Strain through a mesh sieve, reserving the syrup in a clean glass container.
Store in the refrigerator and use within one month.
You can also substitute Orange Peel, Lemon Peel, Calendula, Chamomile, Dandelion, Hibiscus, Peppermint, Spearmint or any other herb you like!
Tip: For a more tart flavor with the benefit of an abundance of vitamin C, add ½ cup Rose Hips to the ingredients.
Sweet & Spice Juniper Simple Syrup is so flavorful people will think it took a lot of effort. Use this syrup to create your own signature cocktails and mocktails.
1 cup water
3 tablespoons dried juniper berries
3 cardamom whole pods or 1 tsp chopped fresh ginger
1/2 c Orange/Lemon Peel or One whole fresh orange/Lemon
Using a mortar and pestle, lightly crush the juniper berries to break them open. Toss the berries into a medium saucepan. Repeat with the cardamom pods. Cut the orange peel into strips and add to the pan. Add the water and heat over medium heat to just bring the mixture to a boil. Reduce heat and stir in sugar. Simmer the mixture on the lowest heat for 15-20 minutes. Remove from heat, cover and refrigerate for 8 hours or overnight. Strain and refrigerate the reserved syrup. Use within 2 weeks.
Lavender & Thyme Simple Syrup incorporates a botanical combination that compliments in baked goods, or in lemonade. In cocktails, pair it with vodka or gin, sparkling soda and fresh lemon juice. Placing the herbs in a small muslin bag makes straining the mixture much easier.
1 cup water
1 cup sugar
¼ cup lavender flowers
2 teaspoons dried thyme
Combine water and sugar in a saucepan. Place the lavender and thyme in a muslin bag and tie the top. Drop bag into the pan. Bring the mixture to a boil, stirring occasionally until sugar dissolves. Reduce heat and simmer 10 minutes. Remove from heat and let steep 10 minutes. Remove bag and transfer syrup into a clean glass container.
Refrigerate and use within 2 weeks.
Black Peppercorn Simple Syrup is an earthy, robust syrup that partners beautifully with the flavors of orange, grapefruit, persimmons, ginger and lavender.
1 cup water
1 cup sugar
1⁄4 cup whole black peppercorns, lightly crushed or 10 drops Black Pepper Essential Oil
Combine water and sugar in a sauce pan. Crush peppercorns slightly using a mortar and pestle; add to pan and bring mixture to a boil, stirring occasionally until sugar dissolves. Reduce heat and simmer 10 minutes. Remove from heat and steep for 10-15 minutes. Strain, reserving the syrup in a glass jar.
Store in the refrigerator and use within one month.
