Best 20 Simple Syrup Recipes

SIMPLE SYRUP

Steps:

• In a medium saucepan combine sugar and water. Bring to a boil, stirring, until sugar has dissolved. Allow to cool.

SIMPLE STRAWBERRY SYRUP

Steps:

• Combine water and sugar in a saucepan over medium-high heat; stir until sugar is dissolved. Mix strawberries into saucepan and bring to a boil; boil for 10 minutes. Reduce heat to medium-low and simmer until strawberries are mushy and sauce is thick, about 10 minutes. Strain liquid into a bottle and refrigerate.

MINT SIMPLE SYRUP

Steps:

• Combine water, sugar, and mint leaves in a small saucepan. Bring to a boil, stirring until sugar dissolves. Simmer for 1 minute. Remove from heat and let syrup steep, about 30 minutes.
• Pour syrup into a sterilized glass jar through a mesh strainer to remove mint leaves; let cool.

SUGAR-FREE SIMPLE SYRUP

Steps:

• Dissolve Splenda in water and allow to cool. Strain through a coffee filter to remove sediment. Use wherever a recipe calls for simple syrup.
• VARIATIONS: You can flavor this syrup for other uses.
• Ginger syrup: Simmer finely minced fresh ginger in syrup for about 40 minutes. Strain and cool.
• Orange (or Lemon) syrup: Add the zest of one orange (or large lemon) and about a tablespoon of juice to 1/2 cup of syrup and simmer for about 40 minutes. Strain and cool.
• Spice syrup: Stick cinnamon (crushed) simmered with a drop of red food coloring gives you a delightful cinnamon syrup. Other sweet spices such as nutmeg, clove, or allspice will also yield interesting flavors.
• Table syrup: Maple flavoring with a bit of real maple syrup isn't bad on waffles. Adding 2 tablespoons to dark (blackstrap) molasses to about 1/2 cup of simple syrup isn't bad either if you like cane syrup on your hotcakes.
• Chocolate syrup: Add cocoa and vanilla to taste. Try this version with some added cinnamon for a Mexican chocolate version.

SIMPLE SUGAR SYRUP

Steps:

• Bring water and sugar to a boil and boil until sugar is dissolved. Cool to room temperature and transfer to a jar. Store in a cool pantry or refrigerate.

LEMON VERBENA SIMPLE SYRUP

Steps:

• Combine water, sugar, and lemon verbena leaves in a small saucepan. Bring to a boil, stirring until sugar dissolves. Simmer for 1 minute. Remove from heat and let syrup steep, about 30 minutes.
• Pour syrup into a sterilized glass jar through a mesh strainer to remove lemon verbena leaves; let cool.

SIMPLE SYRUP

Steps:

• Combine the sugar and water in a saucepan. Cook over medium heat until the sugar is completely dissolved. Remove from the heat and cool completely. Will keep in the refrigerator for 1 month.

HOMEMADE CORN SYRUP SUBSTITUTE ( SIMPLE SYRUP )

Steps:

• Combine all ingredients in a large saucepan.
• Bring to a boil, stirring constantly.
• Reduce heat to a simmer and put cover for 3 minutes to get sugar crystals off the sides of the pan.
• Uncover and simmer, stirring often, until it reaches the soft ball stage.
• Cool and store in a covered container at room temperature.
• Your syrup should keep for about 2 months.
• Makes about 2 cups.

SIMPLE SYRUP

Steps:

• Combine all 3 ingredients in a nonreactive 2-quart heavy-bottomed saucepan over medium-high heat and bring to a boil. All the sugar crystals should completely dissolve. Remove from the heat and pour into a clean medium-size bowl. Let cool completely before using. If you are short on time, you can cool the syrup over an ice bath. Simple syrup can be stored in the refrigerator, indefinitely, if kept in an airtight container.

SPICE-INFUSED SIMPLE SYRUP

Steps:

• Bring sugar, 1 cup water, the peppercorns, cloves, cinnamon stick, star anise, and zest to a boil in a small saucepan. Reduce heat, and simmer 5 minutes. For milder flavor, remove star anise, and discard; simmer 10 minutes more. Remove from heat. Let cool completely. Pour through a sieve into a bowl; discard solids. Syrup can be refrigerated in an airtight container up to 1 month. Syrup can be refrigerated in an airtight container up to 1 month.

VANILLA SIMPLE SYRUP

Steps:

• Bring sugar and 1 cup water to a boil in a saucepan over medium heat, and cook, stirring, until sugar has dissolved. Let cool completely. Stir in vanilla extract.

SIMPLE MAPLE SYRUP

Steps:

• In a saucepan, combine sugar and water. Cook and stir until sugar is dissolved. Remove from heat, and stir in maple flavoring. Serve warm.

BASIL SIMPLE SYRUP

Steps:

• Combine water, sugar, and basil leaves in a small saucepan. Bring to a boil, stirring until sugar dissolves. Simmer for 1 minute. Remove from heat and let syrup steep, about 30 minutes.
• Pour syrup into a sterilized glass jar through a mesh strainer to remove basil leaves; let cool.

MINT SIMPLE SYRUP FOR SWEET TEA

Steps:

• Heat sugar and 1 cup water in a small saucepan over medium-high heat, stirring, until sugar has dissolved. Bring to a boil. Stir in mint. Remove from heat, and let stand 30 minutes. Pour through a fine sieve into an airtight container; discard mint. Let cool completely. Syrup can be refrigerated up to 1 month. Serve with additional mint sprigs, if desired.

CRANBERRY SIMPLE SYRUP

Steps:

• In a medium saucepan, bring cranberries, sugar, and water to a simmer over medium. Reduce heat to medium-low and cook until cranberries are tender but haven't burst, 10 minutes. Let cool, then strain through a fine-mesh sieve. Discard cranberries.

DRIED FIGS IN SIMPLE SYRUP

Steps:

• Combine water, orange juice, orange zest, cinnamon, brown sugar, and vanilla in a small saucepan and place over medium heat. Add the figs and cook until reconstituted, about 10 minutes.

CRANBERRY SIMPLE SYRUP

Steps:

• Dissolve sugar in water in a saucepan over medium heat. Add cranberries and simmer on low until cranberries have softened but before they begin to pop, about 15 minutes. Cool, strain, and refrigerate.

RHUBARB SIMPLE SYRUP

Steps:

• Bring rhubarb and water to a boil in a saucepan over medium-high heat. Reduce heat to medium and simmer until rhubarb is falling apart, about 10 minutes.
• Line a strainer with a double layer of cheesecloth, set over a bowl, and strain mixture. Gently press on rhubarb with a wooden spoon to squeeze out any remaining juice. It should yield about 2 cups of liquid. Discard pulp or save for another use.
• Return liquid to the saucepan over medium heat and stir in an equal amount of sugar Heat until sugar is dissolved, 2 to 3 minutes. Skim any foam from the top of the syrup. Let cool.

LAVENDER SIMPLE SYRUP

Steps:

• Combine water, sugar, and lavender blossoms in a small saucepan. Bring to a boil, stirring until sugar dissolves. Simmer for 1 minute. Remove from heat and let syrup steep, about 30 minutes.
• Pour syrup into a sterilized glass jar through a mesh strainer to remove blossoms; let cool.

SIMPLE SYRUP FOR SWEETENING TEA

Steps:

• In a small saucepan heat the sugar and water and bring to a boil. When the sugar is completely dissolved remove from heat and cool to room temperature. Refrigerate, covered, for up to 1 week.
• Simple syrup can be used to sweeten iced tea, mint juleps or other alcohol based drinks, fruit salad, as well as a soaking liquid for in between layers of genoise cake.
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