Step 1

Combing the sugar and water in a medium saucepan over medium heat. Bring to a boil stirring to dissolve the sugar.

Step 2

Remove from heat and allow to fully cool.

Step 3

Store in a sealed container for up to 1 month in the refrigerator. NOTE: regular and flavored simple syrups should be stored in this way.

Step 4

Add the cinnamon stick to the regular simple syrup while boiling. Boil 3 minutes.

Step 5

Remove from heat and allow to fully cool.

Step 6

Remove and discard the cinnamon stick.

Step 7

Add the prepared vanilla bean it to the sugar and water for the regular recipe.

Step 8

Follow the regular recipe. Remove the vanilla bean after cool.

Step 9

Add the fresh cranberries to the regular recipe. Bring to a simmer, stirring to dissolve the sugar.

Step 10

Allow to simmer until the berries have popped (2-3 minutes) and remove from heat. Cool fully.

Step 11

Strain through a fine sieve.

Step 12

Combine lavender with the sugar and water. Follow the instructions in the regular recipe.

Step 13

When cooled, strain the lavender out of the simple syrup using a fine sieve.

Step 14

Add the fresh mint leaves to the regular recipe. Allow to simmer 2 minutes.

Step 15

Remove from heat and allow to cool fully, at least 30 minutes.

Step 16

When cooled, strain the mint out of the simple syrup using a fine sieve.

Step 17

Add the fresh rosemary leaves to the regular recipe. Allow to simmer 1 minute.

Step 18

Remove from heat and allow to cool fully, at least 30 minutes.

Step 19

When cooled, strain the rosemary leaves out of the simple syrup using a fine sieve.

Step 20

Add thes fresh raspberries to the base recipe. Bring to a boil, stirring to dissolve sugar.

Step 21

Reduce to a simmer. Simmer 5 minutes; smash the raspberries with a mixing spoon or whisk while simmering to break them up.

Step 22

Remove from heat and allow to steep until cool (approximately 1 hour).

Step 23

Strain through a fine mesh sieve.