simple syrup recipes

Do you love hazelnut coffee? With this homemade Hazelnut Syrup, you can easily make your own flavored coffee at home! Plus, there are so many other things you can use this deliciously flavored simple syrup for!

Hazelnut Syrup

water

sugar

Put water, sugar, and chopped hazelnuts (or extract) in a medium saucepan and bring mixture to a boil.

Once boiling, lower heat and let simmer for about 10 minutes, until mixture has thickened a bit. Remove from heat. If using nuts, I recommend letting the syrup rest for about 30 minutes to let the hazelnut flavor continue to steep into the syrup.

If using nuts, strain the mixture into a heat-proof bowl, leaving behind the hazelnuts (I recommend saving them for snacking or topping ice cream with!). If using extract, simply pour syrup into a heat-proof bowl or mason jar.

Keep mixture in bowl or transfer into a mason jar and place in fridge to cool completely. Syrup will continue to thicken as it cools.

Looking for a way to enjoy sweet watermelon flavor with everything this summer? This no-heat needed Watermelon Syrup is easy to make and lets you add watermelon flavor to drinks, ice cream, oatmeal, yogurt, and so much more!

Watermelon Syrup

watermelon

Place cubed watermelon in a blender and process until completely liquified.

Place a fine mesh sieve over a bowl and pour the watermelon juice through it. Let juice strain through and leave pulp behind. You should have about 1 cup of juice.

Pour juice into a mason jar and add sugar. If your watermelon is sweet, you&#39;ll only need 1/2 cup sugar. If it&#39;s not a sweet watermelon, use more. Close jar tightly and shake vigorously  for about 2 minutes. Let rest and then repeat for another 2 minutes.

Put watermelon syrup in fridge to chill for at least 20 minutes before using. You&#39;ll need to shake jar again before using as ingredients will settle.

Looking for a way to extend the life of fresh raspberries and add raspberry flavor to everything? With this easy-to-make Raspberry Simple Syrup, you can make all kinds of raspberry drinks and cocktails and add raspberry flavor to breakfast, dessert, and more!

Raspberry Simple Syrup

raspberries

Put sugar, water, and raspberries in a medium-size saucepan and bring mixture to a boil. Once boiling, lower heat and let simmer for about 10 minutes, until mixture has thickened a bit.

Strain mixture into a bowl, being sure to press down on the berries to extract as much juice as possible.

Keep syrup in bowl or pour into a mason jar and place in fridge to cool completely before using. Syrup will continue to thicken as it cools.

Jalapeño Simple Syrup

jalapeño ((from 1-2 jalapeño peppers))

Put water and sugar in a medium saucepan and bring to a boil. Add sliced jalapeños.

Lower heat and let simmer for about 10 minutes, until syrup has thickened. 

Pour mixture into a heat-proof bowl or mason jar (strain peppers out if you want to keep the spiciness level down). Place bowl or jar in fridge to cool completely before using.

https://embed.mediavine.com/videos/ukbmaivq9gcmifjyttrx

Want to make your own jalapeño simple syrup at home? It only takes 3 ingredients and can be ready in minutes! This slightly spicy, super flavorful simple syrup is perfect for adding to margaritas or any cocktails or drinks that could use a little kick.

Violet Simple Syrup! Perfect in cocktails ( like a Violet infused French 75) or mocktails. Think Mothers Day, Bridal Showers or Weddings. Romantic, floral &amp; feminine. The possibilities are endless!

Violet Syrup

filtered water,

white sugar

lemon

Collect violets that are free from pesticides. Remove leaves, stems and calyx-  basically remove everything that isn&#8217;t a purple petal.

Bring 1 cup of filtered water to a simmer in a small pot. Turn the heat off, let the water stand 5 minutes to cool slightly, then add the violets to the pot, stir, and let cool completely. Do NOT boil the violets. Cover with a kitchen towel and let stand for at least 24 hours on the kitchen counter.

Strain the violet-infused water through a fine-mesh sieve, gently pressing any additional liquid from the violets. Return strained violette water to a bain-marie. Add sugar. (For every cup of liquid yielded, add 1 cup of sugar)

Stir sugar into the violet water over a bain-marie or in the same pot over very very low heat, just until the sugar dissolves and is incorporated.  DO NOT SIMMER or BOIL as you will lose the gorgeous color of the violets. Just warm enough to dissolve the sugar.  You should have a beautiful cool blue-hued syrup.

Optional

To turn the syrup to more of a clear purple color as you see here, stir in one drop of lemon juice, one drop at a time (1-3 drops) or if you prefer the cool blue hue, leave the lemon out! Too much lemon will make the color completely disappear- so be careful here.

Store the syrup in a bottle or jar in the refrigerator for up to 6 months.

This is my second year making this recipe and I love it so much! Last year I made it with violets in my yard and neighbor's yard. It was a pinkish-purple, with a lovely delicate flavor. This year I found a patch of violets at my grandparents' property and used those. It was much more blue and the violet fragrance and flavor much more apparent. I believe both are viola odorata, but the difference was neat! Thank you for sharing.

Lost all color after stirring in the sugar. Not sure what I did wrong but this is my first time making violet syrup. It's still nice and sweet just not purple.

I had a similar issue, mine was a blue turqoise color and I put in too much lemon, more than 5 drops, whoops, it quickly went from blue to purple to almost clear, had better luck on my second batch, less lemon juice is better.

Great! I only used 1 c sugar and liked it very much.

My syrup is a beautiful purple but it smells super weird. While it was steeping it smelled like downright nasty. Tastes just like sugar though, really. Did I do something wrong? It's more vegetable than floral.

A very nice little syrup!

Our local violets have large calyxes, so I just used the petals. It's very mild and has a faint blueberry taste.

Thank you for taking the time to write the recipe!

Loved doing this! How long do you think it’s safe to keep in the fridge?

I have wild violets in my yard here in Colorado, most are purple and a few are white, all smell amazing and I’ve even eaten a few and they taste wonderful. I only had enough for a small batch. I followed your recipe but used half the sugar since I prefer to eat as few carbs as possible. It smells and tastes amazing and the color is perfect! I mixed some with lemonata pellegrino  and gin and it turned a beautiful rosy purple color and is so delicious. Thanks for the great recipe.

This easy-to-make Pear Simple Syrup lets you add delicious pear flavor to everything! Whether you&#39;re using it in pear cocktails or drizzling it on ice cream, over pancakes, or in coffee, you&#39;ll want a jar of this syrup in your fridge at all times!

Pear Simple Syrup

medium pear, (chopped (about 2 cups))

Combine water, sugar, and chopped pears in a medium saucepan over medium-high heat and bring to a boil.

Once boiling, lower heat and let simmer for about 15 minutes, until mixture has thickened and pears have softened.

Strain the mixture into a bowl, leaving behind the pears (push down on pears with a wooden spoon or spatula to extract as much juice as possible).

Keep syrup in bowl or pour into a mason jar and place in fridge to cool completely before using.

A quick, easy rhubarb recipe for a vibrant, simple rhubarb syrup that is perfect in soda, cocktails, & drizzled on pancakes.  Instant Pot and stove top instructions are included!

Rhubarb Simple Syrup

rhubarb

honey

cinnamon

Coarsely chop rhubarb.

Add all ingredients to a pot and simmer...

Add all ingredients to a pot and simmer over medium- low for 15-20 minutes.

Cool before straining.

Store in the fridge for up to 2...

Chop rhubarb into 6 inch sections, or small...

Chop rhubarb into 6 inch sections, or small enough to fit in your pot

Add water, honey, and cinnamon stick to the...

Add water, honey, and cinnamon stick to the Instant Pot, then place trivet on top.

Stack the rhubarb sticks on the trivet.

Close lid, turn vent to sealing, and use...

Close lid, turn vent to sealing, and use manual button to set to high pressure, 5 minutes, natural release.

Once the Instant Pot is done venting, open...

Once the Instant Pot is done venting, open the lid and allow the syrup to cool a bit before straining.

&#39;Tis the season for all things sweet and festive! This Sugar Cookie Syrup is an easy-to-make simple syrup that tastes just like homemade Christmas cookies. It can be used in coffee and cocktails and so much more!

Top 8 simple syrup recipes recipes from across the web

The most viewed simple syrup recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Hazelnut Syrup

Watermelon Syrup

Raspberry Simple Syrup

Jalapeño Simple Syrup

Violet Syrup

Pear Simple Syrup

Rhubarb Simple Syrup

Sugar Cookie Syrup

Top 8 simple syrup recipes recipes from across the web

The most viewed simple syrup recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Hazelnut Syrup

Watermelon Syrup

Raspberry Simple Syrup

Jalapeño Simple Syrup

Violet Syrup

Pear Simple Syrup

Rhubarb Simple Syrup

Sugar Cookie Syrup

The most viewed simple syrup recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine