I got tired of trying to find organic flavored syrups without all the nasty dyes, corn syrup, preservatives, and fake flavorings! I found a few, but they were pricey and, honestly, not all that delicious.
So I did what I usually do and I made my own!
The result? Way better than I even hoped! So I’m here to share! Try these in your homemade lemonade or create a custom soda by adding to sparkling water. They mix in perfectly!
They are also great in coffee, hot cocoa, tea, desserts, and drizzled on ice cream!
Keep it healthy by using honey, maple syrup, or agave.
It’s super easy…so easy that I have to wonder how simple syrup producers stay in business! First, I’ll give you the sugar version and then I’ll give you the honey version for those wanting to avoid sugar. Ready?
- 1-2 C. Raw Organic Cane Sugar*
- 1 C. Pure Water
- 1 C. fruit of your choice, washed and roughly chopped (combination suggestions below)
- 1-5 drops Young Living (YL) Vitality Essential Oil
- You can add a second complementary YL oil by using the toothpick method
Combine all ingredients in sauce pan and simmer for about 5 minutes. Let cool completely, and add essential oil.
Note: stronger oils I use sparingly. You may want to test them out by using the “toothpick method” first – instead of using a whole drop. Or put a drop on a spoon and allow excess oil to drip off before stirring into mixture. Taste test. Sometimes less is best. You can always add more.
*Substitute with honey, agave, or maple syrup.
STORAGE:
Store in a glass container for 2-3 weeks. Or here are a few ways to make simple syrup shelf stable:
Increase the sugar to water ratio. A 2:1 ratio of sugar to water creates a thicker, sweeter syrup that’s shelf stable for about six months.
Add alcohol. Adding 15% neutral spirit like Everclear or vodka can help preserve your simple syrups. The alcohol will slightly change the taste, but it’s not usually noticeable if you’re using in cocktails.
Fruit and Oil Combinations:
The first three would be great in coffee or hot cocoa.
- Vanilla Peppermint
- Cha Cha Chai (click for recipe blend)
- London Fog (Bergamot & Lavender)
- Lemon Basil
- Mexican Ice Cream (Cinnamon Vanilla)
- Cinnamon Ningxia Berry
- Elderberry Cinnamon
- Strawberry and Lime
- Coconut and Lime
- Orange and mint
- Ginger Honey
- Cardamom and Pear
- Watermelon and Basil
- Cherry Mint
- Blueberry Lemon
- Honey Lavender/Lemon
- Peach Mint
- Blackberry Frankincense
- Raspberry and Citrus Fresh
- Lemongrass
- Peach Basil
- Mango Mint
- Christmas Spirit
For those wanting to avoid sugar, this infusion will be a fun and creative hit!
- 1 C. honey
- 1 C. pure water
- 1 C. fruit (optional)
- 1 drop essential oil*
Combine all ingredients in sauce pan and simmer for about 5 minutes. Let cool completely, and add essential oil. Hint: Honey tastes especially nice when blending lavender and lemon essential oils together. Be sure to garnish with lemon, mint leaves, and/or a sprig of fresh lavender.
*If using an overpowering oil (like basil) I recommend testing it out by using the “toothpick method) instead of using a whole drop. Or put a drop on a spoon and allow excess oil to drip off before stirring into mixture. Taste test. Less is best. You can always add more.
Store in a mason jar or glass container for about a week. Label container before refrigerating.
Add syrups to lemonade, mixed drinks, fresh juices, sparkling water, coffee, cocoa, tea, desserts, yogurt, or even Ningxia Zyng! Lavender Lemonade with a bee pollen rim featured above.
Find the oils and Zyng you’ll need HERE. And, if you’re one of my customers, or if you want to become one, let me know and I’ll hook you up with the cute bottles I used, as well as my custom labels.
Or click below to craft all the recipe in my holiday-inspired Simple Syrup Festive Set!
