Step 1

Place all the ingredients in a saucepan.

Step 2

Heat over medium-heat until the sugar has dissolved and the mixture comes to a gentle boil.

Step 3

Lower the heat and simmer for about 20 minutes, till the juice has a simple syrup-like consistency.

Step 4

Pour the syrup through a sieve to remove the pulp, zest, and sage leaves. Squeeze as much of the syrup out as possible using the back of a spoon.

Step 5

Pour this syrup into a sterilized heat proof glass bottle or a mason jar.

Step 6

Place all the ingredients in a saucepan and heat until the sugar dissolves. Bring it to a boil and then lower the heat to simmer until the pineapple softens.

Step 7

Turn off the heat and let the star anise steep in the pineapple juices for about 30 minutes.

Step 8

Remove the star anise and puree the pineapple.

Step 9

Place the puree on a double layer of cheesecloth to strain the liquid. Gently squeeze to get all the liquid out, then discard the pulp.

Step 10

Pour the pineapple syrup into a sterilized glass bottle or jar.

Step 11

Place all the ingredients in a saucepan. Heat to dissolve the sugar. Cover with a lid and let the peaches “poach” in the liquid and soften for a few minutes. Simmer on low heat, uncovered for about 20-30 minutes till the liquid becomes syrupy.

Step 12

Remove the thyme sprigs and puree the peaches.

Step 13

Place the puree on a double layer of cheesecloth and strain the liquid out.

Step 14

Gently squeeze the pulp to get as much liquid from the puree, and pour the syrup into a sterilized bottle or jar.

Step 15

Place all the ingredients in a saucepan. Heat until the sugar is dissolved and the liquid is boiling.

Step 16

Lower the heat and simmer for 15 minutes.

Step 17

Puree the strawberries and pass the puree through a double cheesecloth. Squeeze gently to get as much liquid out as possible and discard the pulp.

Step 18

Pour the syrup in a sterilized glass bottle or jar.

Step 19

Bruise the lemongrass stalks (by hitting the stalk along the length of it with the blunt side of a knife). Cut the stalk into 2-3 pieces.

Step 20

Place all the ingredients in a saucepan and heat until the sugar dissolves.

Step 21

Bring the liquid to a boil and lower the heat to simmer until it achieves a syrup-like consistency.

Step 22

Pour the liquid through a fine sieve to remove the pulp, lemongrass and zest.

Step 23

Pour syrup into a sterilized bottle or jar.

Step 24

Preheat oven to 250°F/ 120°C.

Step 25

Place the lids on the syrup filled jars loosely (don’t screw them on tightly).

Step 26

Place the bottles on a baking tray, making sure they don’t touch each other.

Step 27

Place the baking tray in the preheated oven and keep the syrup filled jars in the oven for at least 30 minutes up to one hour.

Step 28

While wearing oven mittens, take out the baking tray and carefully screw on the lids tightly on the bottles/jars, while they are still hot (PLEASE BE VERY CAUTIOUS AS THEY WILL BE VERY HOT).

Step 29

Leave them to cool completely to room temperature and store in the fridge overnight.

Step 30

Use the syrup with Seltzer water/club soda to make homemade sodas or mix them with spirits for cocktails, or use as a cordial to mix with water and ice for a refreshing drink.