Infused Simple Syrups

by Julianne De Witt

July 10, 2022

Looking for a way to punch up your favourite beverage? Try infused simple syrups! As easy to make as the name implies – equal parts granulated sugar and water and your favourite herbs infused together into a syrup that can be easily mixed into cocktails, soda water, tea or lemonade.

This is a great way to use up those herbs that are taking over your garden!

Here are some of my favourite infusions:


  • Mint with demerara sugar – works wonderfully in mojitos and tea
  • Rosemary – the woodsy herbal notes pair perfectly with aromatic gins
  • Lavender –  lovely in lemonade and gin & tonic

  • Rose water – pairs well with tequila and fruit juices



Infused Simple Syrups

Add to your favourite cocktails & mocktails. Infused simple syrups add a sophisticated, aromatic flavour and a touch of sweetness.
Course: Drinks


  • glass mason jars with lids
  • mesh strainer
  • small saucepans


  • 1 cup water
  • 1 cup white granulated sugar
  • assorted herbs: rosemary (4 sprigs), mint (large handful), lavender (1 tbsp of blossoms only) choose one herb per batch
  • 1/3 cup rosewater


  • Rinse your herbs to clean. You will use one type of herb for each batch of syrup. 
  • Add water and sugar to saucepan over medium heat. Whisk to combine and bring to a boil. Continue stiring until sugar has dissolved.
  • If making rose syrup, add the rosewater and stir and turn off heat. Cool completely and add to glass jar.
  • If using herbs, select your herb of choice, add to saucepan, stir and turn off heat. Let the herbs infuse for 30 minutes. Remove herbs and strain syrup into a large measuring cup then add to glass jar.
  • Store in the fridge for 1-2 weeks


Substitute demerara sugar for granulated sugar for a richer, caramel coloured syrup. Works really well with mint.


Flavoured simple syrups will last 1-2 weeks in the refrigerator.


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