Basic Syrup

1. Combine the sugar and water in a small saucepan.
2. Heat over medium heat, stirring occasionally until the sugar is completely dissolved. This usually takes just 2 to 3 minutes. You don’t need to boil it—just warm it enough for the sugar to melt.
3. Remove from heat and let the syrup cool to room temperature.
4. Transfer to a clean glass jar or bottle, using a funnel if needed.
5. Seal and refrigerate for up to 1 month.

Lemon Syrup

1. Combine granulated sugar and lemon juice in small, heavy-duty saucepan. Cook over medium-low heat, stirring constantly, for about 5 minutes or until sugar is dissolved and a light syrup is formed.

Raspberry Syrup

1. In a medium saucepan over medium heat, cook the sugar and water for 1 minute, stirring until the sugar dissolves.
2. Add the raspberries and cook until the berries break down, about 5 to 6 minutes, turning the heat to low when it starts to boil. Break down the berries with a meat chopper as needed.
3. Once the berries are fully broken down, use a fine mesh strainer to strain the syrup into a jar. Use a spatula to force it through until all the seeds are strained out.
4. The syrup will thicken more as it cools.
5. Store refrigerated for up to 3 weeks.

Jalapeño Syrup

1. Combine all ingredients in a pot over medium heat. Stir until the sugar has dissolved, then simmer for about 10 minutes.
2. Remove from the heat and let cool completely.
3. Store in an airtight jar for up to 1 month in the refrigerator.

Rosemary Syrup

1. Combine the rosemary, sugar and water in a pot over medium heat. Stir with a wooden spoon until the sugar has dissolved.
2. Turn off the heat and let the rosemary steep for about 10 minutes (or longer for a stronger flavor).
3. Remove from the heat and let cool completely.
4. Strain through a fine mesh sieve.
5. Store in an airtight jar for up to 1 month in the refrigerator.

Blueberry Syrup

1. Rinse and remove any stems from the blueberries.
2. Add the blueberries to a medium pot with the remaining ingredients, and bring to a boil over medium heat.
3. Turn to low heat and let the blueberries simmer until the sugar has dissolved and the berries begin splitting – about 20 minutes.
4. Remove from heat and allow the syrup to cool completely, about one hour
5. Strain the mixture through a fine mesh strainer making sure to squeeze any excess juice from the berries.
6. Transfer the syrup into a bottle or jar using a funnel.
7. Store in an airtight bottle or jar in the refrigerator for up to 2 weeks.

Strawberry Syrup

1. Combine the water and sugar in a saucepan over medium heat.
2. Stir until the sugar is fully dissolved.
3. Add the strawberries to the syrup.
4. Bring the mixture to a gentle simmer and cook for about 10 to 15 minutes, mashing the strawberries slightly to release their juices.
5. Remove from heat and let it cool.
6. Strain the syrup through a fine sieve to remove the strawberry solids.
7. Store in a clean jar or bottle in the refrigerator. It should last for about a week.

Peach Syrup

1. Wash the peaches, remove the pits, and slice them into small pieces.
2. In a saucepan, combine the water and sugar. Heat over medium heat, stirring until the sugar dissolves completely.
3. Add the sliced peaches to the syrup.
4. Bring the mixture to a gentle simmer and cook for about 10 to 15 minutes, allowing the peaches to infuse the syrup.
5. Remove from heat and strain the syrup through a fine mesh sieve to remove peach solids, if desired.
6. Let the syrup cool completely, then transfer to a jar or bottle.
7. Store in the refrigerator for up to two weeks.

Dandelion Syrup

1. Pick dandelion flowers on a sunny day, avoiding any that have been treated with pesticides. Remove green sepals and stems, keeping only petals.
2. Rinse the petals gently in cold water to remove dirt and insects.
3. In a saucepan, bring water to a boil. Add the petals and lemon slices (and vanilla bean if using). Reduce heat and simmer for about 30 minutes.
4. Strain the mixture through a fine mesh sieve into a bowl, pressing gently with a spatula to extract all liquid. Discard the flowers and lemon slices.
5. Return the strained liquid to the saucepan. Add sugar and lemon juice. Heat over low, stirring until the sugar dissolves completely.
6. Let it simmer gently until slightly thickened, about 10 to 15 minutes.
7. Pour the syrup into sterilized bottles or Mason jars. Let cool before sealing.
8. Keep refrigerated. Use within a month for best flavor.

Vanilla Syrup

1. Combine the water and sugar in a saucepan over medium heat.
2. Stir until the sugar dissolves completely.
3. Remove from heat and stir in the vanilla extract or vanilla bean.
4. Let it cool, then transfer to a bottle or jar.
5. Store in the refrigerator for up to a month.