With 10-minute prep time, a fine-mesh strainer, a cup water, a cup sugar and you'll have your very own homemade blackberry simple syrup in no time!

Every year around August, the bushes in the Northwest become laden with blackberries.

Heavy with juice, these dark berries pull the branches closer to the ground. Fingers prick on the thorns, but the hand just can't grab enough berries. Whether you fill wicker baskets, yogurt pails, or ice cream buckets, there can never be enough blackberries. And this homemade blackberry syrup recipe, my friends, is my favorite way to use them.

This tasty blackberry syrup is a versatile and flavorful ingredient that you simply NEED in your pantry. As easy as making a very liquidy blackberry jam and running it through a sieve, this simple syrup combines the natural sweetness of blackberries with sugar, creating a perfect balance of tartness and sweetness.

I love using blackberry syrup in cocktails, mocktails, and lemonades. It's the key ingredient in my blackberry moscow mule and kir royal mocktail, but it's also a joy to mix with yogurt or creme fraiche or to pour onto pancakes or my scrumptious mini croissants. 

Simple Ingredients for Blackberry Syrup

This simple syrup recipe could not be easier to put together. Like any simple syrup, you need water and sugar for the base, and blackberries (fresh or frozen) for color and flavor. 

For more berry simple syrups, I recommend my raspberry simple syrup, cranberry simple syrup, and blueberry simple syrup.  The process is practically identical, just swap out for your berry of choice. 

See the recipe card for exact quantities.

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06/26/2026 01:20 am GMT

Directions to Make My Blackberry Simple Syrup Recipe

Heat berries and sugar

Begin by combining the blackberries, sugar, and water in a medium saucepan, ensuring all ingredients are well mixed.

Place the saucepan over medium-high heat and bring the mixture to a boil. Stir frequently to prevent the sugar from burning and to help the berries break down.

Mash berries

Bring to a boiling then reduce the heat to low and let the mixture simmer for approximately 10 minutes. During this time, use a fork or potato masher to gently mash the blackberries, releasing more of their juice and flavor.

Cool and strain the Syrup

After simmering, remove from heat and allow the mixture to cool slightly for easier handling.

Set a fine-mesh sieve over a clean bowl or container. Pour the blackberry mixture into the sieve, using a spoon to press and extract as much liquid as possible from the solids.

Let the strained syrup cool completely to room temperature. This is crucial for preserving the syrup's flavor and preventing bacterial growth.

Serving Suggestions for Blackberry Syrup

Dilute it with water or soda water, mix into lemonade or club soda for blackberry lemonade with lime juice or fresh lemon juice, or add a teaspoon or two to iced tea or any of your other favorite drinks.   

For breakfast, fold this syrup into oatmeal or drizzle over pancakes or french toast. Another great use is including the berries in a kiwi-blackberry parfait. For something more festive, include as part of my halloween charcuterie board. 

Storage for Simple Blackberry Syrup

Once cooled, transfer the blackberry syrup to an airtight container or glass jars. A glass bottle or jar works well for storage and pouring. Store the syrup in the refrigerator, where it will keep for up to two weeks. Always check for any signs of spoilage before use.

If you want to store in the freezer, take ice cube trays and fill with the easy blackberry syrup. Take out ice cubes as need be and allow to defrost before use. 

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Homemade Blackberry Simple Syrup Recipe

With only 3 ingredients, this blackberry simple syrup is a joy to use in cocktails, mix into lemonade or pour onto waffles or pancakes.

Course Syrup

Cuisine American

Keyword blackberry simple syrup, blackberry simple syrup recipe, blackberry syrup, blackberry syrup recipe

Prep Time 10 minutes minutes

Cooling time 2 hours hours

Total Time 2 hours hours 10 minutes minutes

Servings 10 servings

Calories 83kcal

Equipment

• Saucepan
• Strainer
• 8oz Mason jar

Ingredients

• 1 cup blackberries
• 0.5 cup sugar
• 0.5 cup water

Instructions

• In a saucepan, combine blackberries, sugar, and water.
• Bring to a boil over medium-high heat, stirring frequently.
• Reduce heat and let simmer for 10 minutes, mashing blackberries with a fork or potato masher.
• Remove blackberry simple syrup from heat and strain the mixture through a fine-mesh sieve, pressing with a spoon to extract as much liquid as possible.
• Let the blackberry syrup cool completely.
• Transfer to an airtight container and store in the refrigerator for up to 2 weeks.

Video

Notes

 

 

Nutrition

Calories: 83kcal | Carbohydrates: 21g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.002g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Sodium: 2mg | Potassium: 24mg | Fiber: 1g | Sugar: 21g | Vitamin A: 31IU | Vitamin C: 3mg | Calcium: 5mg | Iron: 0.1mg

The post Homemade Blackberry Syrup Recipe appeared first on My Mocktail Forest.

The blueberry syrup recipe is easy to make and perfect for those who enjoy a natural, homemade alternative to store-bought options.

During the festive season, I love making homemade syrups, like my lavender simple syrup and cranberry simple syrup, as a DIY gift or an easy way to bring a bright, unexpected note to holiday gatherings. This easy recipe uses just a few simple ingredients: fresh or frozen blueberries, sugar, and a hint of vanilla that come together into a vibrant syrup perfect for winter mornings.

The syrup starts with the natural sweetness of blueberries, made even richer through gentle simmering. A splash of vanilla extract and a touch of lemon juice balance the berry notes perfectly. While maple syrup might be traditional, this blueberry syrup brings something special to holiday breakfast tables.

I make extra batches to give as homemade Christmas gifts, so my friends and family can ladle them on Christmas morning pancakes or French toast. I sometimes bring these to holiday brunch gatherings too.

In the summer, blueberry syrup is an easy way to dress up sparkling water or to use in your favorite sparkling syrups. It's lovely in a Moscow Mule Mocktail or a non-alcoholic kir royale mocktail.

The recipe takes just 15 minutes of simmering in a small saucepan, then strained through a fine mesh strainer for a smooth syrup. It keeps beautifully in an airtight mason jar for those busy holiday mornings.

When hosting holiday brunches, I set up a cozy pancake station with this homemade blueberry syrup alongside fresh whipped cream and warm spices. 

My guests always light up seeing the deep purple syrup, and this blueberry syrup has become such a beloved part of our Christmas morning tradition that friends now request jars as holiday gifts. Of course, I oblige and I don't mind because it's incredibly easy to make. 

Ways To Use Blueberry Syrup

Many visitors search for blueberry syrup without knowing exactly how they'll use it.

Try it:

• Stirred into sparkling water
• Mixed into lemonade
• Added to iced tea
• Drizzled over pancakes and waffles
• Swirled into Greek yogurt
• Poured over cheesecake or ice cream
• Mixed into oatmeal
• Added to mocktails and spritzers
• Stirred into coffee or cold brew

This captures additional long-tail searches.

Why You'll Love This Homemade Blueberry Syrup

• Ready in just 15 minutes
• Works with fresh or frozen blueberries
• Perfect for pancakes, waffles, cheesecake, yogurt, and ice cream
• Adds natural blueberry flavor to mocktails and sparkling drinks
• Stores well in the refrigerator or freezer
• Made with simple pantry ingredients

Ingredients for blueberry syrup recipe

• Fresh or frozen blueberries - the main ingredient, providing natural sweetness and flavor for the dish.
• Water - helps to cook the blueberries down and create a syrupy consistency.
• White sugar - adds sweetness to balance the tartness of the blueberries.
• Lemon juice - enhances the flavor and adds a tangy brightness to the mixture.
• Cornstarch (optional) - used to thicken the sauce if a thicker consistency is desired.

See the recipe card for exact quantities. 

Step-by-step Instructions

If you're in the mood for a sweet and versatile addition to your breakfast or desserts, this homemade blueberry syrup is the perfect choice! After some recipe testing, I perfected the recipe. Made with blueberries, it's easy to prepare and bursting with flavor. Follow these simple steps to create your own blueberry syrup that's perfect for pancakes, waffles, or even drizzling over ice cream. It's a wonderful recipe to make for your first syrup attempt. You'll love how quick and delicious it is!

Combine Ingredients

In a small saucepan, add the blueberries, water, and sugar. This mixture forms the base of your blueberry syrup recipe. Add lemon juice to enhance the blueberry flavor and balance the sweetness. This easy blueberry simple syrup uses simple ingredients that you likely already have at home.

Bring to a Boil

Place the saucepan over medium-high heat and bring the mixture to a boil. Stir occasionally to until the sugar dissolves and ensure that the blueberries are evenly heated. This step is crucial for releasing the juices from the blueberries, which will contribute to the syrup's flavor.

Simmer the Mixture

Once the mixture reaches a boil, reduce heat and simmer for about 10 minutes. During this time, the blueberries will break down and release their juices, creating a smooth syrup. Keep an eye on the mixture and stir occasionally to prevent it from sticking to the bottom of the pan.

Thicken the Syrup (Optional)

If you prefer a thicker syrup, mix cornstarch with 2 tablespoons of water to create a slurry. Stir this slurry into the simmering blueberry mixture. Cook for an additional 2-3 minutes until the syrup thickens to your desired consistency. This step is optional, but it can give your homemade blueberry syrup a more luxurious texture.

Strain the Syrup

Once the syrup has reached your desired thickness, remove from heat. Strain the syrup through a fine mesh strainer into a bowl or another container. This will remove the blueberry skins and seeds, resulting in a smooth syrup. Use a spatula to press down on the solids to extract as much liquid as possible.

Cool and Store

Allow the syrup to cool to room temperature before transferring it to a mason jar or airtight container. Store the homemade blueberry syrup in the refrigerator for up to two weeks. This syrup is perfect for drizzling over blueberry pancakes, waffles, or even adding to your morning coffee.

Enjoy Your Blueberry Syrup

Now that you've made this easy blueberry syrup, you can use it in a variety of delicious recipes. Whether you choose to pour it over pancakes and waffles or use it as a sweetener in drinks, this amazing blueberry syrup is sure to impress. You'll love how incredibly easy it is to make this homemade blueberry syrup!

Storage

To store your homemade blueberry syrup, allow it to cool completely to room temperature. Once cooled, store the syrup in an airtight container. Refrigerate it for up to two weeks. If you want to keep it longer, you can freeze the syrup in freezer-safe containers or ice cube trays for up to six months.

Check out my simple syrup storage guide for more details!

FAQ

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Blueberry Syrup Recipe

This homemade blueberry syrup is a quick and simple way to add a burst of fruity flavor to your pancakes, waffles, or desserts. Made with fresh blueberries, sugar, and a hint of lemon, it's a sweet, tangy topping that enhances any dish. The syrup is easy to make and perfect for those who enjoy a natural, homemade alternative to store-bought options.

Course Syrups

Cuisine American

Keyword blueberry syrup

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 5 servings

Calories 113kcal

Ingredients

• 2 cups fresh or frozen blueberries
• ½ cup water
• ½ cup white sugar
• 1 tablespoon lemon juice
• 1 teaspoon cornstarch optional, for thickening

Instructions

• In a saucepan, combine blueberries, water, and sugar.
• Add lemon juice.
• Bring the mixture to a boil over medium-high heat, stirring occasionally.
• Reduce heat to low and let simmer for 10 minutes, or until blueberries have broken down and released their juices.
• If you want a thicker syrup, mix the cornstarch with 1 tablespoon of water, and stir the slurry into the simmering blueberry mixture. Cook for 2-3 minutes until thickened.
• Strain the syrup through a fine mesh strainer.
• Allow the syrup to cool before serving or storing in an airtight container in the refrigerator.

Nutrition

Calories: 113kcal | Carbohydrates: 29g | Protein: 0.4g | Fat: 0.3g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 2mg | Potassium: 49mg | Fiber: 1g | Sugar: 26g | Vitamin A: 32IU | Vitamin C: 7mg | Calcium: 5mg | Iron: 0.2mg

The post Blueberry Syrup Recipe appeared first on My Mocktail Forest.

So if you're looking to explore something new at your next party or weekend brunch spread, orange syrup is definitely a winner. Add that extra special touch to every sip!

Ingredients

• Water
• White Granulated Sugar
• Fresh Orange Peels

Other sugars used in making homemade simple syrups

Cane Sugar - Cane sugar syrup is earthier, bolder, and gives a toasted sugar flavor than white sugar. Not as strong as turbinado or molasses.

Brown Sugar - This syrup is called Demerara Syrup. Great for coffee cocktails and darker beverages.

Palm Sugar - Golden in color with a cotton candy sweetness.

Honey - 3:2 honey to water ratio

Agave Nectar- 2:1 agave to water. Curious about using agave syrup, check out my post about Simple Syrup vs. Agave!

How To Make Orange Simple Syrup

1. In a small saucepan add the water, granulated sugar, and orange peel and heat over medium-low heat.
2. Stir to combine and allow the sugar to dissolve.
3. Bring the mixture to a boil stirring occasionally. Boil for about 5 minutes.
4. Remove the pan from the heat and let it sit to cool to room temperature.
5. Strain using a fine mesh strainer or carefully remove the orange peels.
6. Place your orange simple syrup in an airtight glass container using a funnel.

Uses For Orange Simple Syrup

Flavored simple syrups are not just for tasty mocktails and cocktails.

• Brush on top of a cake sponge to infuse flavor and moisture.
• Drizzle over ice cream.
• Flavor iced tea or coffee
• Use in place of maple syrup for waffles, pancakes, or biscuits.

The Forest Is Full Of Mocktails

• Mocktail : Sparkling Blood Orange
• Mocktail : Orange Grapefruit Punch
• Non-Alcoholic Substitute For Rum
• Non-Alcoholic Gin Substitutes
• Non-Alcoholic Whiskey Substitutes

If you made this recipe, I would be so grateful if you would give it a ⭐ rating and leave a review in the comments! I'd love to see your drink in action as well! Post it on Instagram with the ️#MocktailForest and tag me @MocktailForest!

Thank you & Cheers!

Ksenia <3

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Syrup : Orange Simple Syrup

Make your mocktails come alive with orange simple syrup! This delightful concoction is made with fresh orange peels, water, and sugar for a sweetly zesty flavor. Best of all, it's an easy recipe to make and add to any beverage. 

Course Syrups

Keyword cooked

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Author AprilB

Equipment

• Saucepan
• Fruit Peeler

Ingredients

• 1 cup Water
• 1 cup White Granulated Sugar
• 3 Orange Peels

Instructions

• In a small saucepan add the water, granulated sugar, and orange peel and heat over medium-low heat.
• Stir to combine and allow the sugar to dissolve.
• Bring the mixture to a boil stirring occasionally. 
• Remove the pan from the heat and let it sit to cool to room temperature.
• Strain or remove the orange peels.
• Place your orange simple syrup in an airtight glass container.

The post Syrup : Orange Simple Syrup appeared first on My Mocktail Forest.

No matter how you choose to enjoy it, let this rose simple syrup recipe carry you away with its subtle floral flavor and delicate aromas.

Ingredients

• Water
• White sugar - Use regular white granulated sugar. Feel free to sift this before making rose syrup.
• Food-grade dried rose petals or dried rose buds - Finding dried rose petals might be a bit challenging at your local store. Especially when you're looking for edible rose petals. If you have access to fresh rose petals (pesticide free) and would like to make your own. Most edible roses will come in a pink color, if you're well-versed in making your own, the color options are limitless. Red roses will obviously yield a darker color with the same lovely aroma.

Other sugars used in making homemade simple syrups

Cane Sugar - Cane sugar syrup is earthier, bolder, and gives a toasted sugar flavor than white sugar. Not as strong as turbinado or molasses.

Brown Sugar - This syrup is called Demerara Syrup. Great for coffee cocktails and darker beverages.

Palm Sugar - Golden in color with a cotton candy sweetness.

Honey - 3:2 honey to water ratio

Agave Nectar- 2:1 agave to water. Curious about agave, check out my post about Simple Syrup vs. Agave!

How To Make

1. In a small saucepan add the water, sugar, and rose buds. Heat over medium heat.
2. Stir to combine and dissolve the sugar.
3. Bring the mixture to a boil, and boil for 5 minutes.
4. Remove the pan from the heat and let it sit to cool to room temperature.
5. Use a fine mesh strainer to strain the sugar syrup. Pour into an airtight container, preferably a sterilized glass jar, using a funnel if needed.
6. Seal tightly and store in the refrigerator.

Mocktail -> Cocktail

Adding rose syrup to mocktails and cocktails can easily be done in both fashions.

• Rose syrup is wonderful in bubbly drinks, like a rose, or any sparkling wine.
• Add a bit of this gorgeous floral syrup to your citrus cocktails. Especially tasty when paired with gin or any gin alternative.
• Enjoy in a cream based beverage as well.

Drink Responsibly & Enjoy!

If you made this recipe, I would be so grateful if you would give it a ⭐ rating and leave a review in the comments! I'd love to see your drink in action as well! Post it on Instagram with the ️#MocktailForest and tag me @MocktailForest!

Thank you & Cheers!

Ksenia <3

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Syrup: Rose Simple Syrup

Making homemade rose syrup is a process that requires both patience and love. This recipe will bring out the best in your favorite summer drinks, creating an aromatic rose flavor and pink color that can be used in cocktails, iced tea, or beautiful pale pink rose milk.

Course Syrup

Keyword boil

Author AprilB

Equipment

• Dried Rose Buds
• Fine Mesh Strainer
• Saucepan

Ingredients

• 1 cup Water
• 1 cup Sugar
• ½ cup Food Grade Rose Petals or Buds

Instructions

• In a small saucepan add the water, sugar, and rose buds. Heat over medium-low heat.
• Stir to combine and dissolve the sugar.
• Bring the mixture to a boil, boil for 5 minutes.
• Remove the pan from the heat and let it sit to cool to room temperature.
• Use a fine mesh strainer to strain the syrup. 
• Pour into an airtight glass container using a funnel if needed. 
• Seal tightly and store in the refrigerator.

The post Syrup: Rose Simple Syrup appeared first on My Mocktail Forest.

You can enjoy it in so many ways, from topping your pancakes or ice cream to creating your own signature mocktails and cocktails.

Unlike other simple syrups, this is a no cook homemade watermelon syrup. Otherwise known as a cold pressed syrup. A bit more time is involved here before you get to enjoy your watermelon simple syrup, but it's worth it though!

For more wonderful and creative simple syrup recipes, check out my grenadine simple syrup or cherry simple syrup.

Ingredients

• Watermelon - Ideally fresh watermelon would always be in season, so you might not always get a great one. A seedless watermelon or a seeded one is perfectly fine.
• White Granulated Sugar
• Lemon Juice - Fresh is best, fresh lime juice is also acceptable.
• Dash of Salt

How To Make

1. Cut your watermelon into 1-inch cubes.
2. Add sugar, cubed watermelon, lemon juice, and salt into a large sealable container like a mason jar or Ziploc bag.
3. Muddle the ingredients around before sealing. Place mixture in the refrigerator for 12 - 24 hours.
4. Stir one final time before straining out the watermelon chunks with a fine mesh sieve or strainer. Pour watermelon syrup into a clean sealable container.
5. Use your watermelon syrup within 3 days!

Uses For Watermelon Simple Syrup

This delectably sweet syrup can be used in more ways than just drinks!

• Add sparkling water for a homemade watermelon soda.
• Use watermelon syrup on top of french vanilla ice cream.
• Brush on cakes to infuse watermelon flavor.
• Add it to your favorite iced tea or lemonade mix.
• Create a simple mocktail by stirring a tablespoon into sparkling water and adding a squeeze of lime.

More Burning Questions Answered!

If you made this recipe, I would be so grateful if you would give it a ⭐ rating and leave a review in the comments! I'd love to see your drink in action as well! Post it on Instagram with the ️#MocktailForest and tag me @MocktailForest!

Thank you & Cheers!

Ksenia <3

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Syrup : Watermelon Simple Syrup

With just the perfect blend of sweet and tart, this watermelon syrup is as delicious as it is easy to make.

Course Syrup

Keyword chill

Prep Time 15 minutes minutes

Servings 4 servings

Author Ksenia Prints

Equipment

• Cutting Board
• Fine Mesh Strainer

Ingredients

• 2 cups Watermelon cubed
• 1 cup White Granulated Sugar
• 1 teaspoon Lemon Juice
• Dash of Salt

Instructions

• Cut your watermelon into 1-inch cubes.
• Add watermelon, sugar, lemon juice, and salt into a large sealable container like a mason jar or ziploc bag. Muddle the ingredients around a bit before sealing.
• Refrigerator for 12-24 hours.
• Stir a final time to completely dissolve the sugar.
• Strain with a wire mesh strainer. Use your watermelon syrup within 3 days. 

Notes

• If using a jar, use a large jar. For this recipe, I used a recycled salsa jar. Worked great.

The post Watermelon Simple Syrup appeared first on My Mocktail Forest.

If you regularly make mocktails or cocktails at home, then I'm sure you've needed simple syrup. While you can buy a bottle for a reasonable price, homemade simple syrup is nearly free in cost and free of preservatives. You can also have control over how much is made, so there isn't any waste.

If you've ordered a drink from your favorite coffee place, then you have enjoyed a simple syrup in some form in your hot or iced coffee. You can use a simple syrup of different flavors in your iced tea, homemade lemonades, club soda, or soda water.

Besides just classic sugar and water, you can also make infused simple syrups by following most of the same steps. Some of my favorites include my lavender simple syrup, chai syrup, and blackberry simple syrup.

Ingredients For An Easy Simple Syrup

All you need is water and sugar and you are good to go!

Types of Sugars You can Use:

• Cane Sugar - Cane sugar syrup is earthier, bolder, and gives a toasted sugar flavor than white sugar. Not as strong as turbinado or molasses.
• Brown Sugar - This syrup is called Demerara Syrup. Great for coffee cocktails and darker beverages.
• Palm Sugar - Golden in color with a cotton candy sweetness.
• Honey - 3:2 honey to water ratio.
• Agave Nectar- 2:1 agave to water. Curious about agave, check out my post about Simple Syrup vs. Agave!

Read more about my favorite simple syrup replacements. Spoiler alert: most of these are already in your cabinet.

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06/26/2026 12:07 pm GMT

How To Make Simple Syrup

1. In a small saucepan, add one part water and one cup sugar over medium heat. Stir to mix and dissolve the sugar.
2. Bring the mixture to a boil, stirring occasionally.
3. Remove the pan from the heat and let it sit to cool to room temperature.
4. Once cooled, pour into your airtight container using a funnel.

How To Make Rich Simple Syrup

Rich simple syrup is only slightly different from regular simple syrup in terms of the sugar-to-water ratio. The ratio is 2 parts sugar to 1 part sugar, creating a richer and sweeter simple syrup. When creating rich syrup, the cooking process is the same. This creates a sweeter, thicker syrup to add more sweetness to a drink easily. 

Other Ways To Prepare Simple Syrup

1. Traditional Stovetop Method (Cooked): This is the classic method where sugar and water are combined in a saucepan and heated on the stovetop until the sugar completely dissolves. It's then cooled before use. This method is quick and effective for both regular and rich simple syrups.
2. Cold or Room Temperature Method (Uncooked): For a quick and easy version, especially if you're making a small amount, you can mix equal parts sugar and water at room temperature. Stir well until the sugar dissolves. This method is suitable for making regular simple syrup without applying heat.
3. Mason Jar/Shaking Method (Uncooked): Combine sugar and water in a sealed mason jar and shake vigorously until the sugar dissolves. This method is particularly useful for making small amounts of simple syrup quickly without the need for heat.
4. Blender Method (Uncooked): Combine sugar and water in a blender and blend until the sugar completely dissolves. This method is quick and efficient for making larger batches of simple syrup without heat.
5. Hot Water Dissolving Method (Partially Cooked): Dissolve sugar in hot water (not boiling) by stirring until the sugar is completely dissolved. This method is quicker than stovetop cooking but still involves heat to aid in dissolving the sugar.

How To Store Simple Syrup

How long will simple syrup last in the fridge? Store your simple syrup in a clean, airtight container in the refrigerator. It can typically last for up to one month. Check for any signs of spoilage, such as cloudiness or off-putting odors. For a more in-depth look at syrup storage check out my post on how long does simple syrup last. 

Can I freeze simple syrup? If you've made a large batch, consider freezing in ice cube trays for convenient portions. Thaw as needed. Frozen syrup can last for several months without losing quality.

Top Tip!: Label your bottles: Clearly label your simple syrup container with the flavor variation and the date of preparation. This helps you keep track of its freshness and flavor profile.

If you made this recipe, I would be so grateful if you would give it a ⭐ rating and leave a review in the comments! I'd love to see your drink in action as well! Post it on Instagram with the ️#MocktailForest and tag me @MocktailForest!

Thank you & Cheers!

Ksenia <3

Print

Easy Simple Syrup Recipe

One of the most versatile and deliciously sweet ingredients in mocktails and cocktails, this easy simple syrup recipe is wonderful on its own and can be easily infused in so many ways. 

Course Syrups

Keyword simple syrup recipe for mocktails

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 1.5 cups

Calories 513kcal

Equipment

• Saucepan
• Airtight Container
• Funnel

Ingredients

• 1 cup White granulated sugar
• 1 cup Water

Instructions

• In a saucepan, add the water and sugar. Using a rubber spatula, stir to mix and dissolve the sugar.
• Bring the mixture to a boil, stirring occasionally.
• Remove the pan from the heat and let it sit to cool to room temperature.
• Once cooled, pour into your airtight container using a funnel.

Notes

• Correct Ratios: For regular simple syrup, the classic ratio is 1:1 (equal parts sugar and water). For rich, simple syrup, experiment with higher sugar concentrations, such as 2:1 or 3:1. Finding the right ratio is crucial for reaching the desired sweetness without making the syrup overly thick.
• Gentle Heat: When cooking the syrup on the stovetop, use low heat to medium heat. Avoid boiling the mixture vigorously, as this can lead to caramelization and alter the flavor.
• Cool Before Storing: Allow the syrup to cool completely before storing it in your chosen container. Sugar burns are some of the worst out there, and that's the last thing you need. 
• Strain For Clarity: Strain the syrup after infusing it to remove any solid particles or impurities. Use a fine mesh strainer, one you would use for a mocktail recipe or sifting flour. 
• Storing: Store the syrup in a clean, airtight container in the refrigerator. Consider using a glass container to maintain freshness and prevent any plastic-related flavors.
• Experiment with Sweeteners: Don't limit yourself to white sugar. Experiment with different sweeteners like brown sugar, cane sugar, honey, or agave nectar to add depth and unique flavors to your syrup.

Nutrition

Serving: 1ounce | Calories: 513kcal | Carbohydrates: 133g | Fat: 0.4g | Sodium: 9mg | Potassium: 3mg | Sugar: 133g | Calcium: 6mg | Iron: 0.1mg

The post Easy Simple Syrup Recipe For Mocktails appeared first on My Mocktail Forest.

Homemade Chai Syrup Recipe Ingredients

• Water - Fresh, filtered water makes for the best syrups. Using filtered water will help extend its shelf life. Refrigerator shelf, that is. 
• Sugar - For this recipe, I used regular white granulated sugar. Listed below are other types of sugars you could use to reach the same syrup consistency. 
• Chai tea bags - Easily find chai tea at your local grocery store. Alternatively, you can use any black tea bags or loose tea and a mix of spices in a sachet or tea ball. Whole spices like cardamom pods, cinnamon sticks, star anise, and clove can be used. You can also check out my article and recipe for homemade chai spice mix.

Other sugars used in making homemade simple syrups

• Cane Sugar - Cane sugar syrup is earthier and bolder and gives a toasted sugar flavor compared to white sugar. It's not as strong as turbinado or molasses.
• Light Brown Sugar or Dark Brown Sugar- This syrup is called Demerara Syrup. Great for coffee cocktails and darker beverages.
• Palm Sugar - Golden in color with a cotton candy sweetness.
• Honey or Maple Syrup - 3:2 honey to water ratio.
• Agave Nectar- 2:1 agave to water. Curious about using agave syrup, check out my post about Simple Syrup vs. Agave!

My Favorite Tools To Use for  Chai Spice Syrup Recipe

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How To Make this Syrup

1. Add water, sugar, and chai tea bags in a small saucepan over medium heat. Stir to mix and dissolve the sugar.
2. Bring the mixture to a boil, stirring occasionally.
3. Remove the small pot from the heat and let it sit to cool to room temperature.
4. Once cooled, pour into your airtight container using a funnel.

Rich Chai Syrup and Easy Chai Syrup Variations

How To Store Simple Syrup

Top Tip!: Label your bottles: Clearly label your simple syrup container with the flavor variation and the date of preparation. This helps you keep track of its freshness and flavor profile.

Expert Tips For The Best Homemade Chai Syrup

Creating simple syrup may seem easy, but getting the right balance of sweetness and consistency takes care. Here are some key tips:

• Ratios: Use a 1:1 ratio for regular syrup or increase sugar for a richer syrup.
• Gentle Heat: Heat on low to medium to avoid caramelizing the sugar.
• Cool Completely: Let the syrup cool fully before storing to prevent burns or container damage.
• Strain & Store: Strain for clarity and keep in a clean, airtight container in the fridge.
• Sweetener Options: Try brown sugar, honey, or agave for unique flavors.

Try Another Homemade Syrup

Pair your chai syrup creations with these delightful options for a cohesive flavor experience. Enhance your morning routine with Homemade Pumpkin Spice Coffee Creamer or learn about syrup longevity with Does Simple Syrup Go Bad?. Explore fruity twists like Simple Blackberry Syrup or dive into autumn flavors with Fall-Perfect Pumpkin Spice Syrup for Mocktails and Coffee.

Experiment with unique beverage bases such as eas to make Non-Alcoholic Kahlua Recipe or master sweeteners with Simple Syrup for Mocktails and Simple Syrup Substitutes. For more chai inspiration, check out our Chai Tea Syrup Recipe. Additional syrup variations include Watermelon Simple Syrup, Rose Simple Syrup, and Orange Simple Syrup recipe, all guaranteed to elevate your homemade creations.

Enjoy Chai Tea Latte Alongside

If you made this recipe, I would be so grateful if you would give it a ⭐ rating and leave a review in the comments! I'd love to see your drink in action as well! Post it on Instagram with the ️#MocktailForest and tag me @MocktailForest!

Thank you & Cheers!

Ksenia <3

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Chai Tea Simple Syrup

This homemade chai tea syrup recipe is a great way to incorporate that warming chai flavor into your mocktail, cocktail, coffee, or tea. Whipping up this syrupy chai concentrate takes just minutes and minimal effort.

Course Syrups

Keyword Chai Tea Simple Syrup

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 12 servings

Calories 64kcal

Equipment

• Sauce Pan
• Syrup Bottle

Ingredients

• 1 cup water
• 1 cup sugar
• 6 chai tea packets

Instructions

• Add water, sugar, and chai tea bags in a small saucepan over medium heat. Stir to mix and dissolve the sugar.
• Bring the mixture to a boil, stirring occasionally.
• Remove the pan from the heat and let it sit to cool to room temperature.
• Once cooled, pour into your airtight container using a funnel.

Notes

• Correct Ratios: For regular simple syrup, the classic ratio is 1:1 (equal parts sugar and water). For rich, simple syrup, experiment with higher sugar concentrations, such as 2:1 or 3:1. Finding the right ratio is crucial for reaching the desired sweetness without making the syrup overly thick.
• Gentle Heat: When cooking the syrup on the stovetop, use low heat to medium heat. Avoid boiling the mixture vigorously, as this can lead to caramelization and alter the flavor.
• Cool Before Storing: Allow the syrup to cool completely before storing it in your chosen container. Sugar burns are some of the worst out there, and that's the last thing you need. 
• Strain For Clarity: Strain the syrup after infusing it to remove any solid particles or impurities. Use a fine mesh strainer, one you would use for a mocktail recipe or sifting flour. 
• Storing: Store the syrup in a clean, airtight container in the refrigerator. Consider using a glass container to maintain freshness and prevent any plastic-related flavors.
• Experiment with Sweeteners: Don't limit yourself to white sugar. Experiment with different sweeteners like brown sugar, cane sugar, honey, or agave nectar to add depth and unique flavors to your syrup.

Nutrition

Serving: 1oz | Calories: 64kcal | Carbohydrates: 17g | Fat: 0.1g | Sodium: 1mg | Potassium: 0.3mg | Sugar: 17g | Calcium: 1mg | Iron: 0.01mg

The post Easy Homemade Chai Syrup Recipe  appeared first on My Mocktail Forest.

Ingredients to make Pumpkin Spice Coffee Creamer Recipe

Directions to Make Homemade Pumpkin Spice Coffee Creamer 

Blend together Ingredients 

I start by gathering all the ingredients for my pumpkin spice creamer. In a small saucepan, I combine half-and-half pumpkin puree, maple syrup, and pumpkin pie spice. I whisk these together until they're well blended.

Stir on a Medium Heat

Strain the mixture and Let it Cool

After straining, let the creamer cool to room temperature. Then, transfer it to an airtight container and store it in the refrigerator. My homemade pumpkin spice creamer is ready to add a cozy fall flavor to my morning coffee or tea.

Top Tips to Perfect Your Homemade Creamer

From Mocktail To Cocktail

More Syrups to Take Your Drinks to the Next Level!

Accompanying Dishes And Serving Suggestions

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Pumpkin Spice Creamer

Spice up your coffee with this quick and easy homemade pumpkin spice creamer! Made with real pumpkin and warm spices, it's the perfect fall treat for any favorite drink, and I can't get enough of it.

Course Creamer

Cuisine American

Keyword pumpkin spice creamer

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Cooling time 30 minutes minutes

Total Time 45 minutes minutes

Servings 10 servings

Calories 44kcal

Equipment

• Saucepan
• whisk
• 1 8-oz jar

Ingredients

• 1 cup half-and-half
• 2 tablespoon pumpkin puree
• 2 tablespoon maple syrup
• 1 teaspoon pumpkin pie spice

Instructions

• Whisk all ingredients in a saucepan.
• Heat over medium, whisking until combined.
• Strain, cool, and store in the refrigerator.

Notes

Notes: can be made vegan by using vegan half-and-half, or a mix of coconut cream and almond milk.

Nutrition

Calories: 44kcal | Carbohydrates: 4g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 15mg | Potassium: 48mg | Fiber: 0.1g | Sugar: 4g | Vitamin A: 553IU | Vitamin C: 0.4mg | Calcium: 32mg | Iron: 0.1mg

The post Homemade Pumpkin Spice Coffee Creamer appeared first on My Mocktail Forest.

As December's chill settles in, I love making homemade gingerbread syrup. This simple syrup transforms basic pantry ingredients - water, sugar, molasses, and warming spices - into something that captures the magic of freshly baked gingerbread cookies in liquid form.

The recipe builds its character from molasses and ground ginger, which give the syrup its signature deep sweetness and gentle heat. Cinnamon and cloves round out the spice blend, creating a rich coffee syrup that's perfect for both hot and iced drinks. Everything comes together with simple ingredients you likely already have in your spice cabinet.

I keep a glass bottle of this gingerbread syrup recipe ready throughout December for coffee and desserts. The syrup is ready in just 15 minutes, and once you allow the syrup to cool, store it in an airtight container in the refrigerator. It also makes a great homemade gift - just add a recipe card with serving suggestions for pancakes or waffles.

My favorite way to start a winter morning is with a steaming mug of brewed coffee swirled with this gingerbread syrup. For holiday gatherings, I transform it into festive drinks topped with fresh whipped cream and a dusting of nutmeg. Whether it's in my morning cup, iced coffee, or something leveled up to an evening cocktail, this syrup has become an essential part of our holiday traditions.

Enjoy your gingerbread lattes, mocktails, or cocktails at home with this gingerbread syrup recipe. Take my word, mine always turns out great and tastes even better than syrups like Starbucks or Torani. If you specially love gingerbread flavor in your drinks, even the subtlest hints, this recipe should be saved for later.

Step-by-step Instructions to Make Homemade Gingerbread Syrup

Combine Ingredients

Start by gathering all your ingredients: water, sugar, molasses, ground ginger, cinnamon, and ground cloves. In a medium-sized saucepan, combine these ingredients. Make sure to mix them well so that the sugar, spices, and molasses are evenly distributed throughout the water. This combination will create a flavorful base for your gingerbread syrup.

Bring to a Boil

Place the saucepan over medium heat and bring the mixture to a boil. As it heats, use a spoon to stir the mixture occasionally. This will help dissolve the sugar completely. Continue stirring until you notice that the sugar has fully dissolved and the mixture is bubbling. The aroma of the ginger, cinnamon, and cloves will fill your kitchen, creating a warm, inviting atmosphere.

Simmer the Mixture

Once the syrup reaches a boil, reduce the heat to low and allow it to simmer. Let it simmer for about 5 minutes, stirring occasionally. This simmering process helps to deepen the flavors of the spices and thicken the syrup slightly. The ginger will add a warm, spicy flavor, while the cinnamon and cloves will provide a comforting warmth that is perfect for the holiday season.

Cool and Store

After simmering, remove the saucepan from the heat and let the syrup cool to room temperature. Once cooled, carefully pour the gingerbread syrup into a clean jar or container. Seal it tightly and store it in the refrigerator. The syrup can be used in various recipes or as a sweetener for beverages, such as coffee or tea. It should keep well for several weeks, allowing you to enjoy the delightful flavors of gingerbread whenever you like. Enjoy your homemade gingerbread syrup!

Storage

To store your homemade gingerbread syrup, allow the syrup to cool to room temperature before transferring it to a clean glass bottle or jar. For optimal freshness, store the gingerbread syrup in an airtight container in the refrigerator. This gingerbread syrup is perfect for adding to coffee, lattes, or drizzling over pancakes and waffles, and it will keep well for up to 3 weeks.

For more info on storing simple syrup, consult my handy simple syrup storage guide.

More Syrups For Your Home Bar!

For more flavored syrups, try easy, simple syrup for its ease and versatility. For something extra, you must try my simple blackberry syrup recipe, chai tea syrup, watermelon simple syrup, rose simple syrup, or orange simple syrup. 

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Gingerbread Syrup

This gingerbread syrup is the perfect game changer for your coffee, lattes, and pancakes! Perfect for adding a festive touch to your favorite treats and holiday drinks.

Course Syrup

Cuisine American

Keyword gingerbread syrup

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 1 serving

Calories 841kcal

Ingredients

• 1 cup water
• 1 cup sugar
• 1 tablespoon molasses
• 1 teaspoon ground ginger
• 1 teaspoon cinnamon
• ¼ teaspoon ground cloves

Instructions

• Combine all ingredients in a saucepan.
• Bring to a boil, stirring until sugar dissolves.
• Simmer for 5 minutes.
• Cool and store in a jar in the refrigerator.

Nutrition

Calories: 841kcal | Carbohydrates: 218g | Protein: 0.3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 23mg | Potassium: 336mg | Fiber: 2g | Sugar: 215g | Vitamin A: 7IU | Vitamin C: 0.1mg | Calcium: 76mg | Iron: 2mg

The post Homemade Gingerbread Syrup Recipe appeared first on My Mocktail Forest.

As someone who enjoys fruity mocktails, I love having my own homemade syrups on hand. Making them at home allows me to adjust the taste to my liking, and I never have to worry about running out because I can always make more at home.

Grenadine syrup is a common bar staple that adds a sweet and mild flavor-perfect for making mocktails without overwhelming the taste of the rest of the ingredients. It's a must-have for any kitchen or home bar. Plus, it takes only minutes to make, and once you have it, it's something you'll reach for constantly.

When I first made my own grenadine syrup, I was surprised by how much better it tasted compared to store-bought versions. The freshness of the pomegranate really shines through, and the sweetness is perfectly balanced.

Knowing exactly what's in my syrup makes it even more satisfying, and it's always a conversation starter when guests ask about the drink I've served them.

If you're interested in making more homemade syrups, there are plenty of options to try:

A versatile simple syrup works as a base for many drinks, while gingerbread syrup brings a warm, spiced flavor perfect for cooler months. For a fruity twist, consider blueberry syrup or the seasonal charm of pumpkin spice syrup.

Ingredients

• Pomegranate juice - provides a rich, tangy flavor and vibrant color.
• White sugar - adds sweetness to balance the tartness of the pomegranate juice.
• Orange blossom water (optional) - offers a floral aroma and flavor.

See the recipe card for exact quantities.

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Step-by-step Instructions

This grenadine pomegranate recipe is a great addition to your homemade syrups bar. It's simple and rewarding, with just a few ingredients, you can create a rich and flavorful syrup that will enhance your mocktails.

Combine Ingredients

To make grenadine, combine the pomegranate juice and sugar in a medium-sized saucepan to create a flavorful base for your syrup. Use a whisk or a spoon to stir the mixture together until the sugar is evenly distributed throughout the juice. This helps the sugar dissolve properly as the mixture heats up.

Bring to a Boil

Place the saucepan on the stove over medium heat. Gradually increase the heat until the mixture comes to a boil. As it heats, stir frequently to help dissolve the sugar completely and prevent it from sticking to the bottom of the pan. Keeping an eye on the mixture will help you avoid any burns.

Simmer the Mixture

Once the mixture reaches a rolling boil, reduce the heat to low to bring it to a gentle simmer. Allow it to simmer for about 10 minutes. During this time, continue to stir occasionally. The goal is to reduce the liquid slightly and thicken it to a syrupy consistency. You'll know it's ready when it coats the back of a spoon, which indicates that you've successfully made grenadine.

Add Flavor

After the mixture has simmered and thickened, remove the saucepan from the heat. If you're using orange blossom water, now is the time to stir it in. This ingredient adds a unique floral note to your grenadine syrup. Mix well until all ingredients are thoroughly combined.

Cool the Grenadine

Allow the grenadine to cool completely in the saucepan at room temperature. This cooling process is important, as it allows the syrup to thicken further and develop its flavors. Be patient and let it sit until it reaches room temperature.

Storage

Once the grenadine has cooled, transfer it to an airtight container, such as a glass jar or a plastic bottle with a tight-sealing lid. Label the container with the date and store it in the refrigerator. Your homemade grenadine will stay fresh for up to 2 weeks. Unlike store-bought versions that may contain artificial additives, this homemade version is a simple and flavorful addition to mocktails, sodas, or even as a sweetener for beverages and desserts.

For more details on storage and keeping simple syrup, see my simple syrup storage guide.

What To Serve With Grenadine Syrup

Grenadine can be added to many desserts such as ice cream, fruit salad, cakes, parfaits, cinnamon rolls, pancakes, and waffles. It's also perfect for my non-alcoholic raspberry mocktail and non-alcoholic mai tai. Sometimes, if I want to switch things up and drink a little booze, I add it to my strawberry white wine spritzer which can be easily converted to a non-alcoholic drink too.

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Grenadine Syrup

Make your own homemade grenadine syrup with pomegranate juice and sugar! Perfect for most fruity mocktails and tastes way better than store-bought!

Course Syrups

Cuisine American

Keyword grenadine syrup

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 10 minutes minutes

Servings 9 servings

Calories 58kcal

Equipment

• Saucepan
• Fine Mesh Strainer

Ingredients

• 1 cup pomegranate juice
• ½ cup white sugar
• 1 tablespoon orange blossom water optional

Instructions

• In a saucepan, combine pomegranate juice and sugar.
• Bring to a boil over medium heat, stirring frequently.
• Reduce heat and let simmer for 10 minutes, until slightly thickened.
• Remove from heat and stir in orange blossom water (if using).
• Allow to cool completely.
• Transfer to an airtight container and store in the refrigerator for up to 2 weeks.

Video

Nutrition

Calories: 58kcal | Carbohydrates: 15g | Protein: 0.04g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.02g | Sodium: 3mg | Potassium: 59mg | Fiber: 0.03g | Sugar: 15g | Vitamin C: 0.03mg | Calcium: 3mg | Iron: 0.03mg

The post Homemade Grenadine Syrup Recipe appeared first on My Mocktail Forest.

Some mornings, I wake up with a craving for cinnamon. Whether it's adding it to my French toast or enjoying a leftover cinnamon roll, the warmth of cinnamon is just what I need. Thanks to this syrup, I can now bring that cozy cinnamon flavor to my morning cup of coffee.

Once or twice a month, when I have a little extra time, I like to add to my homemade syrup collection. There's something so satisfying about having a batch on hand, knowing you can use as much as you want without the hassle of running to the store. Plus, it's not only more affordable than store-bought syrups, but it's also incredibly easy to make at home.

It also makes for a great DIY gift around the holidays!

It only requires less than 15 minutes of hands-on time. I like to make mine extra cinnamon-y, with just the right balance of sweetness.

I often whip up a batch when I'm preparing for a weekend brunch or simply for a cozy night in. It's one of those small details that makes a big difference in the moment. The aroma of cinnamon filling the kitchen as it simmers is something I always look forward to, and the syrup lasts for weeks, so it's always ready to add a little something special to my drinks.

Ingredients

• Water - provides the base for dissolving the sugar and flavoring.
• White sugar - sweetens the mixture.
• Cinnamon sticks - infuse a warm, spicy flavor.
• Vanilla extract (optional) - adds a hint of sweetness and depth.

See the recipe card for exact quantities.

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Step-by-step Instructions

Here's another homemade syrup to add to your home bar. This simple syrup recipe is perfect for adding sweetness and cinnamon flavor to your favorite mocktails, cocktails, or coffee drinks.

Heat and Stir

Place the saucepan over medium heat and stir until the sugar dissolves completely. Let it boil while stirring occasionally to ensure that the sugar has dissolved fully. Once the mixture reaches a boil, you will be ready to infuse the cinnamon flavor.

Add Cinnamon Sticks

Next, add 4 whole cinnamon sticks to the saucepan. You can use Ceylon or cassia cinnamon sticks, depending on your preference. These cinnamon sticks will add a warm, cozy spice to your cinnamon syrup.

Let the Syrup Simmer

After adding the cinnamon sticks, reduce the heat and let the syrup simmer for about 10 minutes. This will allow the cinnamon to infuse into the syrup.

Steep for Flavor

Once the 10 minutes are up, remove the saucepan from heat and let the syrup steep for at least 30 minutes. This step is crucial for letting the cinnamon flavor develop fully. If you want a stronger cinnamon taste, you can steep for longer.

Remove Cinnamon Sticks

After steeping, remove the cinnamon sticks from the syrup. You can leave the cinnamon sticks in the jar if you prefer a more intense cinnamon flavor over time. Alternatively, pour the syrup through a fine mesh strainer to ensure all cinnamon pieces are removed.

Add Vanilla Extract

If desired, stir in a splash of pure vanilla extract to enhance the flavor of your cinnamon simple syrup. This adds extra taste and aroma to the syrup.

Cool and Serve

Allow the syrup to cool completely before transferring it to an airtight container. This homemade cinnamon syrup can be used in various drinks, adding a sweet and spiced touch to your beverages.

Storage

To store the cinnamon syrup, first ensure that it has cooled completely to room temperature. Once cooled, transfer the syrup into an airtight container or a clean glass bottle. Make sure the container is sealed tightly to prevent any air from entering, which can affect the quality of the syrup. Place the container in the refrigerator, where it can be kept for up to 2 weeks. During this time, the flavors of the cinnamon syrup may continue to develop, enhancing its taste. Before using the syrup, give it a good shake or stir to mix any settled ingredients.

For more storage info, check out my guide on storage simple syrup.

Other Syrups For Your Home Bar

A classic simple syrup is a versatile starting point, providing the perfect base for countless drinks. For something fruity, try the vibrant grenadine syrup made with pomegranate, or the tangy blueberry syrup.

Seasonal favorites like gingerbread syrup and pumpkin syrup bring warming spices and cozy charm, perfect for cooler months. On the lighter side, orange simple syrup and watermelon simple syrup add a refreshing citrus or summer-inspired sweetness.

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Cinnamon Simple Syrup

Add a cozy touch to your cocktails with this easy cinnamon simple syrup. Infused with warm spice, it's perfect for fall and festive drinks!

Course Syrups

Cuisine American

Keyword cinnamon syrup

Cook Time 40 minutes minutes

Total Time 40 minutes minutes

Servings 8 servings

Calories 102kcal

Ingredients

• 1 cup water
• 1 cup white sugar
• 4 cinnamon sticks
• 1 teaspoon vanilla extract optional

Instructions

• In a saucepan, combine water, sugar, and cinnamon sticks.
• Bring the mixture to a boil over medium-high heat, stirring occasionally until the sugar dissolves.
• Reduce heat to low and let simmer for 10 minutes.
• Remove from heat and let the syrup steep for 30 minutes to infuse the cinnamon flavor.
• Remove the cinnamon sticks.
• Stir in the vanilla extract, if using.
• Allow the syrup to cool completely before transferring it to an airtight container or bottle.
• Store the cinnamon syrup in the refrigerator for up to 2 weeks.

Video

Nutrition

Calories: 102kcal | Carbohydrates: 26g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.001g | Monounsaturated Fat: 0.004g | Sodium: 2mg | Potassium: 9mg | Fiber: 1g | Sugar: 25g | Vitamin A: 5IU | Vitamin C: 0.1mg | Calcium: 19mg | Iron: 0.2mg

The post Cinnamon Simple Syrup Recipe appeared first on My Mocktail Forest.

Spring brings the sweetness of fresh cherries, and this homemade cherry syrup is one of the syrup recipes I look forward to the most in the season. Fresh cherries simmer with sugar, creating a deep ruby-toned syrup that adds natural cherry flavor to drinks and desserts.

Each spoonful is amazing. Unlike store-bought versions, this syrup lets the natural fruit flavors shine through without any artificial taste, chemicals or additives. 

This syrup takes about 20 minutes to make and keeps well in the fridge for weeks. I love having it ready for spring brunches and garden parties. It's perfect for mixing into sparkling water, drizzling over pancakes, or stirring into lemonade. It's also amazing for sparking up drinks for Valentine's Day!

I started making this during cherry season when the local farmer's market was overflowing with baskets of them. Now, every spring, the ritual of pitting cherries and watching them release their deep, gorgeous color into the simmering syrup marks the start of a season filled with fresh flowers at home-sometimes from guests, sometimes from my husband.

Ingredients

• Fresh or frozen cherries - pitted, serve as the main ingredient, giving a sweet and tart flavor that forms the base.
• Sugar - adds sweetness, helping to balance the tartness of the cherries.
• Water - used to dissolve the sugar and extract the flavors from the cherries, forming the syrup's liquid base.

See the recipe card for exact quantities.

Step-by-step Instructions

If you're looking for a simple and delicious way to enhance your desserts or breakfast dishes, this cherry syrup recipe is a great choice! With just a few ingredients and straightforward steps, you can create a flavorful syrup that's perfect for drizzling over pancakes, waffles, or ice cream. Follow the easy instructions below to make your own cherry syrup!

Combine Ingredients

Start by placing a saucepan on the stove. In the saucepan, combine the pitted cherries, sugar, and water. Make sure the cherries are evenly distributed in the mixture to have consistent flavor throughout the syrup.

Bring to a Boil

Turn the heat to medium and bring the mixture to a boil. Stir occasionally to help dissolve the sugar completely. Keep an eye on the mixture to prevent it from boiling over. Once it reaches a boil and the sugar has dissolved, you are ready to move on to the next step.

Simmer the Mixture

After the mixture has come to a boil, reduce the heat to low. Allow the mixture to simmer for about 10-15 minutes. This simmering process will help thicken the syrup and intensify the flavor of the cherries. Stir occasionally to prevent sticking and ensure even cooking.

Cool and Strain

Once the syrup has thickened to your liking, remove the saucepan from heat and let it cool for a few minutes. After it has cooled slightly, strain the syrup through a fine mesh sieve or cheesecloth to remove the cherry solids. Use the back of a spoon to press the mixture and extract as much liquid as possible.

Store the Syrup

Transfer the strained cherry syrup to a clean, airtight container. Store it in the refrigerator for up to a few weeks. The syrup can be used to top pancakes, waffles, ice cream, or as a flavorful addition to beverages. Enjoy your homemade cherry syrup!

Storage

To store cherry syrup, allow it to cool to room temperature after preparation. Once cooled, transfer the syrup to an airtight container or a glass jar with a tight-fitting lid. For optimal freshness, refrigerate the cherry syrup, where it can be stored for up to 2-3 weeks.

If you notice any separation, simply give it a gentle shake before using. For longer storage, consider freezing the syrup in ice cube trays, then transferring the frozen cubes to a freezer-safe bag for easy portioning later on. When you're ready to use it, thaw the desired amount in the refrigerator or at room temperature.

Other Syrups to Try

If you enjoy cherry syrup, there are plenty of other homemade syrups that can bring different flavors to your drinks and desserts. For something classic and versatile, simple syrup is an easy go-to, adding just the right touch of sweetness without additional flavors. If you're looking for more fruit-based options, blueberry syrup and blackberry syrup each bring a deep, rich berry taste that pairs well with mocktails, lemonades, and even breakfast dishes. Grenadine syrup is another favorite, known for its bright color and balanced sweetness with a slight tartness.

For floral and spiced variations, rose syrup adds a delicate touch, perfect for light and refreshing drinks. Those who enjoy spiced flavors might appreciate cinnamon syrup, which works well in both warm and cold beverages. As the seasons change, gingerbread syrup and my favorite pumpkin spice syrup bring cozy, aromatic flavors that enhance coffee, lattes, and festive drinks. Each syrup has its own way of complementing different recipes, whether you prefer something fruity, floral, or spiced.

What to Serve with Cherry Syrup

Cherry syrup pairs beautifully with breakfast favorites, adding a fruity touch to dishes like pumpkin waffles and french toast bake. A drizzle over waffles enhances their crisp edges, while it soaks into a baked french toast for extra flavor. It also works well with pancakes, crepes, and oatmeal, bringing a burst of cherry to each bite.

Beyond breakfast, cherry syrup is a key ingredient in drinks like the cherry americano fizz and the non-alcoholic vanilla cherry sour, where it blends seamlessly with other flavors.

It can be mixed into lemonades, sodas, or iced teas for a refreshing touch. It's lovely in a kir royale mocktail in place of blueberry syrup. For desserts, try it over cheesecake, vanilla ice cream, or rice pudding. Whether used as a topping, a drizzle, or mixed into a drink, it complements both simple and rich flavors.

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Cherry Syrup

Unlock the flavors of the new season with this homemade cherry syrup recipe! Perfect for drinks, mocktails, cocktails, and desserts, it balances sweet and tart for a delicious treat.

Course Syrups

Cuisine American

Keyword cherry syrup

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 15 servings

Calories 57kcal

Ingredients

• 1 cup fresh or frozen cherries pitted
• 1 cup sugar
• 1 cup water

Instructions

• In a saucepan, combine cherries, sugar, and water.
• Bring to a boil over medium heat, stirring until sugar dissolves.
• Reduce heat and simmer for 10-15 minutes until syrup thickens.
• Remove from heat and let cool. Strain to remove cherry solids. Store syrup in the refrigerator.

Video

Nutrition

Calories: 57kcal | Carbohydrates: 15g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.003g | Polyunsaturated Fat: 0.005g | Monounsaturated Fat: 0.004g | Sodium: 1mg | Potassium: 21mg | Fiber: 0.2g | Sugar: 14g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 0.04mg

The post Cherry Syrup Recipe appeared first on My Mocktail Forest.

I grew up in a cranberry-loving house. My Russian family thinks they're God's gift to mankind, and uses them in just about anything. Spiced cranberry juice was one of the first things I learned to make in my kitchen.

The best part? The syrup takes about 30 minutes to make and keeps well in the fridge. I always keep some on hand for holiday get-togethers-it's perfect for cocktails, mocktails, or even drizzled over desserts. Try it over vanilla ice cream, and you'll see what I mean!

I started making this syrup more frequently when I had a lot of holiday lunches lined up. I'd set out a bottle of sparkling water and a row of my homemade syrups, and the cranberry syrup, along with grenadine syrup, was always the first to run out. The vibrant color catches everyone's eye, but it's the fresh, bright flavor that gets them asking for the recipe.

And in winter, when we all could use a dollop of energy and vitamin C, this cranberry syrup is a natural powerhouse. So go ahead, make yourself a double batch!

Ingredient Highlight: Cranberries 

You can use either fresh or frozen cranberries (but use fresh if you can). 

In the market for more sweet-tart cranberry recipes? Try my thyme cranberry orange mocktail or orange cranberry sangria mocktail.  And if you have any leftover cranberries, make some accompanying snacks, like my white chocolate bark with cranberries or Christmas bruschettas. 

Instructions Overview

Combine Ingredients in a Saucepan

Start by adding the fresh or frozen cranberries, water, and sugar into a medium-sized saucepan. Make sure to distribute the ingredients evenly in the pan to allow for proper mixing and cooking.

Bring to a Boil

Place the saucepan over medium-high heat. Stir the mixture occasionally to help dissolve the sugar and prevent the cranberries from sticking to the bottom of the pan. Continue heating until the mixture comes to a boil. You should see the cranberries begin to pop as they heat up.

Reduce Heat and Simmer

Once the mixture reaches a boil, reduce the heat to low. Allow it to simmer for about 20 minutes. During this time, the cranberries will break down and release their juices, and the liquid should reduce by about half, thickening the mixture into a syrup. Stir occasionally to ensure that the cranberries are cooking evenly.

Add Lemon Juice

After the cranberries have softened and the mixture has thickened, remove the saucepan from the heat. Stir in the lemon juice, which will add a bright flavor and enhance the syrup. Mix well to ensure the lemon juice is fully incorporated.

Strain the Syrup

For a smoother syrup without the cranberry skins, strain the mixture through a fine mesh strainer. Place the strainer over a bowl or another saucepan and pour the cranberry mixture into it. Use a spoon to press down on the solids to extract as much liquid as possible.

Storage

To store the cranberry syrup, first ensure it has cooled completely to room temperature. Then, transfer the syrup into an airtight container or a clean glass bottle, sealing it tightly to keep out air. Place the container in the refrigerator, where the syrup will keep for about two weeks. Before using, give it a good shake or stir, as some separation may occur. If you notice any off smells or changes in color, it's best to discard the syrup. Enjoy your homemade cranberry syrup while it's fresh!

For more in-depth information on storing simple syrup, check out my simple syrup storage guide.

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Homemade Cranberry Simple Syrup

Enhance your drinks and breakfasts with this easy cranberry simple syrup recipe! Perfect for cocktails, mocktails, pancakes, and waffles!

Course Syrups

Cuisine American

Keyword cranberry syrup

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 12 servings

Calories 68kcal

Ingredients

• 1 cup fresh or frozen cranberries
• 1 cup water
• 1 cup white sugar
• 1 tablespoon lemon juice

Instructions

• In a saucepan, combine cranberries, water, and sugar.
• Bring the mixture to a boil over medium-high heat, stirring occasionally.
• Reduce heat to low and let simmer for 20 minutes, or until cranberries have broken down and the liquid reduced in about half.
• Remove from heat and stir in lemon juice.
• Strain the syrup through a fine mesh strainer to remove cranberry skins.
• Allow the syrup to cool completely before transferring it to an airtight container or bottle.
• Store the cranberry syrup in the refrigerator for up to 2 weeks.

Nutrition

Calories: 68kcal | Carbohydrates: 18g | Protein: 0.04g | Fat: 0.1g | Saturated Fat: 0.002g | Polyunsaturated Fat: 0.004g | Monounsaturated Fat: 0.002g | Sodium: 1mg | Potassium: 8mg | Fiber: 0.3g | Sugar: 17g | Vitamin A: 5IU | Vitamin C: 2mg | Calcium: 2mg | Iron: 0.03mg

The post Homemade Cranberry Syrup Recipe appeared first on My Mocktail Forest.

I had a fresh bag of pecans from Costco and happened to need fresh new syrups for my pantry, so I thought of making pecan syrup. What I didn't expect was getting two treats in one recipe because the pecans you strain out turn into these sweet toasted pecans that are way better than regular ones.

This syrup has that rich, nutty flavor with just the right amount of sweetness and a hint of salt that makes it taste deep and layered instead of flat. The toasted pecans come out crunchy and caramelized with this sticky-sweet coating that makes them perfect for snacking or topping drinks and desserts. 

I make this whenever I'm restocking my syrup collection or when I want homemade pecans for breakfast toppings. Takes about 35 minutes total, and you end up with both a bottle of syrup and a batch of candied pecans, which feels like getting bonus rewards for minimal effort.

I always separate the pecans into two bags after baking just in case my sister wants one. The first time I made this, I kept all the pecans for myself and she came over, saw them on the counter, and ate half the batch before I could stop her.

Now I automatically set aside her portion because I know she'll ask for them anyway, and honestly, they're crunchy and addictive enough that I don't blame her for finishing them in one sitting and I've definitely done the same!

These sweet toasted pecans also make great DIY gifts for the holidays. This year, I used them on top of my mini pumpkin pies.

Ingredients

Raw pecans give this syrup its nutty, toasted flavor. You can use halves or chopped pieces, whichever you have on hand. Granulated sugar sweetens the syrup and helps it dissolve smoothly, and you can adjust how much you use based on how sweet you want it.

Water dissolves the sugar and gives the syrup that pourable consistency you need for drizzling over coffee or pancakes. Flaky sea salt balances out all that sweetness and makes the pecan flavor taste deeper and richer. Regular salt works fine too, but the flaky kind adds a little texture that's nice.

See the recipe card for exact quantities.

Step-by-step Instructions

This homemade pecan syrup paired with sweet toasted pecans is the perfect addition to your fall breakfast or dessert spread. Easy to make from scratch in just a few easy steps.

Preheat the Oven

Start by preheating your oven to 375°F (190°C). This will allow you to bake the pecans to a perfect crisp while you prepare the syrup.

Make the Pecan Syrup

In a medium saucepan, combine the raw pecans, granulated sugar, water, and sea salt. Stir everything together to make sure the sugar dissolves completely. Heat the mixture over medium heat, stirring occasionally. As it heats up, the sugar will dissolve, and the pecans will begin to absorb some of the flavors. Once the mixture comes to a boil, reduce the heat and let it simmer over low heat for 10 minutes, stirring occasionally. This will allow the syrup to thicken and develop its rich flavor.

Strain and Cool the Syrup

After simmering, remove the saucepan from the heat. To separate the syrup from the pecans, carefully pour the mixture through a fine mesh strainer into a glass jar or heat-safe container. Allow the syrup to cool to room temperature. It will continue to thicken as it cools, making it perfect for drizzling over pancakes, waffles, or ice cream.

Prepare the Pecan Coating

Line a sheet pan with parchment paper. Spread the syrup-coated pecans evenly across the pan, making sure they are not overcrowded. This will help them bake evenly.

Bake the Pecans

Place the sheet pan in the preheated oven and bake the pecans for 10-15 minutes. Keep an eye on them after the 10-minute mark, as baking times can vary based on your oven and the size of the pecans. The pecans are ready when they are dried, browned, and crispy, no longer soft or chewy. Make sure they don't burn, so check them frequently toward the end of the baking time.

Cool and Store

Once the pecans are done, remove the sheet pan from the oven and let the pecans cool completely on the pan. They will continue to harden and become more crunchy as they cool. Store the toasted pecans in an airtight container or food storage bag at room temperature for up to 3 weeks.

Store the Syrup

Once the syrup has cooled completely, seal it with a cap or lid and store it in the refrigerator. It will stay fresh for up to 3 weeks, ready to use in various recipes or as a topping for your favorite treats.

Other Syrups to Try

If you're a fan of homemade syrups, this pecan syrup pairs well with other flavored syrups that add layers of complexity to your drinks and desserts. For a comforting, spiced touch, try gingerbread syrup, which brings a warm, aromatic flavor perfect for cozy beverages. If you prefer something with a bit more spice, cinnamon simple syrup works great for adding a hint of sweetness with a cinnamon kick, complementing the nutty richness of the pecans.

For a more exotic flavor, you could also use chai tea syrup to bring in a mix of spices like cardamom, cloves, and cinnamon, which enhance the pecan syrup's depth. If you're looking for something that screams fall, the pumpkin spice syrup is an excellent option, adding a layer of autumn flavor to any drink. For a floral touch, lavender syrup is a great choice, giving a delicate and refreshing hint that balances the syrup's sweetness.

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Homemade Pecan Syrup and Sweet Toasted Pecans Recipe

Get two treats in one easy recipe with this homemade pecan syrup and sweet toasted pecans, perfect for coffee, desserts, and fall breakfasts.

Course Snacks, Syrups

Cuisine American

Keyword homemade pecan syrup, sweet toasted pecans

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 1 cup

Calories 1454kcal

Ingredients

• 1 cup raw pecans halves or chopped
• 1 cup granulated sugar
• 1 cup water
• ½ teaspoon flaky sea salt or ¼ teaspoon regular salt

Instructions

• Preheat the oven to 375°F.
• To a medium saucepan, add all the ingredients and stir to combine until everything is dissolved.
• Bring the mixture to a boil, stirring occasionally. This should take about 3-5 minutes.
• Once the mixture has come to a boil, turn it down to simmer over low heat, and simmer for 10 minutes, stirring occasionally.
• After 10 minutes of simmering, remove from the heat. To separate the syrup from the pecans, pour the liquid through a strainer into a glass jar or heat-safe container and allow to cool. Syrup will also continue to thicken a little more as it cools.
• Line a sheet pan with parchment paper and spread the wet pecans evenly across the pan.
• Place the pan in the preheated oven, and bake for about 10-15 minutes. Baking time can vary by oven and will also depend on the size of pecans used. Just keep an eye on them closely once it's gotten to 10 minutes to make sure they don't burn. They will be finished when they are dried and browned with a little bit of a darker color and have crisped up a bit (no longer wet, soft, and chewy). Remove the pan from the oven and allow pecans to cool completely on the pan. They will also continue to harden and become more crunchy as they cool. Store in an airtight container or food storage bag at room temperature in a cool, dry place for up to 3 weeks.
• Allow the syrup to cool completely before sealing with a cap or lid, then store in the refrigerator for up to 3 weeks.

Notes

 

 

Nutrition

Calories: 1454kcal | Carbohydrates: 213g | Protein: 9g | Fat: 72g | Saturated Fat: 6g | Polyunsaturated Fat: 21g | Monounsaturated Fat: 40g | Sodium: 1177mg | Potassium: 410mg | Fiber: 10g | Sugar: 204g | Vitamin A: 55IU | Vitamin C: 1mg | Calcium: 79mg | Iron: 3mg

The post Homemade Pecan Syrup and Sweet Toasted Pecans Recipe appeared first on My Mocktail Forest.

Making recipes for fruit syrups have always been challenging because each fruit is different. The usual ration of 1:1 doesn't always work, because some fruit are more tart than others - and many are very sweet naturally.

The raspberries' natural tartness balances perfectly with the regular level of sugar, creating a syrup that's not overly sweet. Simmering the berries on gentle heat releases their intense flavor and beautiful color without requiring any artificial ingredients.

This syrup takes just 15 minutes to prepare, plus cooling time. I love making it during raspberry season, around July to September, when the berries are at their peak. They're so perfect for summer brunches or afternoon desserts.

I started making this syrup after bringing home too many raspberries from the farmers market one weekend - it was a good deal and I got too excited! What used to be a way to only preserve them quickly became a staple in my pantry. Friends now recognize the distinctive pink tint in their drinks and know they're going to have a good glass. 

This raspberry syrup is the signature ingredient in my readers' favorite iced matcha latte with coconut milk and raspberry simple syrup.

3-Ingredient Simple Syrup Recipe

You only need three ingredients for this syrup: raspberries, sugar, and water (if you even count that as an ingredient).  The base for the syrup, raspberries bring a natural tartness and vibrant color. I prefer fresh when available, but frozen works just as well, especially when fresh berries aren't in season. If you have some leftover raspberries, use in my raspberry mocktail. 

See the recipe card for exact quantities.

Equipment Needed 

• Medium sized saucepan 
• Fine mesh strainer 

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Storage

You may store the raspberry syrup in the refrigerator for up to 2 weeks. Be sure to use a clean spoon or utensil when handling the syrup to avoid contamination. If you notice any separation, simply shake the jar before using.

For more details on storing simple syrup, check out my handy guide on storing simple syrup.

Other Simple Syrups to Try

If you're enjoying homemade raspberry syrup, you may want to try other fruit syrups for variety. For something sweet and floral, the rose simple syrup or lavender syrup is the way to go. When you're looking for something light and refreshing, a watermelon simple syrup or cranberry syrup brings a summery sweetness to drinks or can be drizzled over fruit salads. 

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Homemade Raspberry Simple Syrup Recipe

Make homemade raspberry simple syrup for cocktails, mocktails, pancakes, ice, and more! This easy syrup recipe gives intense raspberry flavor.

Course Syrups

Cuisine American

Keyword raspberry simple syrup, raspberry syrup

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 20 servings

Calories 22kcal

Ingredients

• 1 cup fresh or frozen raspberries
• ½ cup sugar
• ½ cup water

Instructions

• Combine raspberries, sugar, and water in small saucepan.
• Bring to simmer over medium heat, stirring until sugar dissolves.
• Cook 5 minutes until raspberries break down.
• Strain through fine mesh sieve, pressing to extract juice.
• Cool completely. Store refrigerated up to 2 weeks.

Video

Nutrition

Calories: 22kcal | Carbohydrates: 6g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.001g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.004g | Sodium: 0.4mg | Potassium: 9mg | Fiber: 0.4g | Sugar: 5g | Vitamin A: 2IU | Vitamin C: 2mg | Calcium: 2mg | Iron: 0.04mg

The post Raspberry Simple Syrup Recipe appeared first on My Mocktail Forest.

Two springs ago, my pantry started to fill with new additions. After growing tired of store-bought syrups with artificial flavors, I started infusing dried lavender in simple syrup-and I hadn't stopped making it since.

My first few batches taught me that timing matters-steeping too short results in a flavor that's barely noticeable, and too long creates an overpowering perfume taste. Thirty minutes hits the sweet spot-it brings out lavender's gentle floral notes without tipping into medicinal or soapy.

This syrup takes about 35 minutes to prepare, with most of the steeping time hands-off. It's great in any assortment of drinks, especially this vanilla lavender oat latte recipe. 

More Simple Syrup Recipes 

If you want another floral syrup like this one, try my rose simple syrup. For something more fruity, I recommend my cranberry syrup or orange syrup. For something on the spicy side, you can't go wrong with my cinnamon simple syrup or gingerbread syrup.

I first made lavender syrup while experimenting with different infusions for my growing syrup collection. After several tries, I found just the right balance. Now, when friends stop by for tea or mocktails, this syrup turns ordinary drinks into something a little more special. And in summer?

Ingredients Highlight for Lavender Simple Syrup: Dried Lavender Buds 

Dried culinary lavender buds adds the flavor of this syrup. I learned quickly that a little goes a long way-too much, and it turns soapy or overpowering. I've tried both fresh and dried lavender; dried buds consistently give a more controlled, subtle floral flavor. 

See the recipe card for exact quantities.

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Equipment Needed to Make Syrup 

• Medium size sauce pan 
• Fine mesh strainer 

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How to this Make Lavender Simple Syrup Recipe

Make the Sugar Syrup Base

Pour the water and sugar into a small saucepan and set it over medium heat. Stir the mixture regularly as it warms up. You'll know it's ready when the sugar has completely dissolved and the liquid looks clear. There's no need to boil-just keep stirring until you no longer see any sugar crystals at the bottom of the pan.

Add the Lavender

Once the sugar has dissolved, add the dried lavender buds to the saucepan. Let the mixture come to a gentle simmer. This helps release the floral notes from the lavender into the syrup without making it bitter. As soon as you see small bubbles around the edges, turn off the heat.

Steep for Full Flavor

Cover the saucepan with a lid and let the lavender steep in the hot syrup for about 30 minutes. This resting time allows the syrup to absorb the right amount of flavor. Leaving it longer can make the taste too strong, so it's best to stick to the timing.

Strain Out the Lavender

After steeping, place a fine mesh sieve over a bowl or measuring cup. Pour the syrup through the sieve to catch all the lavender buds. Discard the used lavender-its job is done.

Cool and Enjoy

Let the syrup cool completely at room temperature. Once cooled, transfer it to a clean glass jar or bottle with a tight lid. Now it's ready to use in drinks, desserts, or wherever you want a light floral touch.

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Lavender Simple Syrup Recipe

Infuse drinks and baked goods with floral notes with this lavender simple syrup recipe! An easy simple syrup that brings a nice touch to coffee, tea, lemonades, cocktails, and mocktails.

Course Syrups

Cuisine American

Keyword lavender simple syrup, lavender simple syrup recipe, lavender syrup

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 20 servings

Calories 39kcal

Ingredients

• 1 cup water
• 1 cup granulated sugar
• 2 tablespoons dried culinary lavender buds

Instructions

• Combine water and sugar in small saucepan over medium heat.
• Stir until sugar dissolves completely.
• Add lavender buds, bring to simmer.
• Remove from heat, cover, and steep 30 minutes.
• Strain through fine mesh sieve, discarding lavender.
• Cool completely. Transfer to glass container.
• Store refrigerated up to 2 weeks.
• Makes about 1½ cups

Video

Nutrition

Calories: 39kcal | Carbohydrates: 10g | Protein: 0.01g | Fat: 0.05g | Sodium: 1mg | Potassium: 0.2mg | Sugar: 10g | Vitamin A: 5IU | Vitamin C: 0.2mg | Calcium: 4mg | Iron: 0.03mg

The post Homemade Lavender Simple Syrup Recipe appeared first on My Mocktail Forest.

Last year, a blogger friend gifted me homemade brown sugar apple crisp syrup, explaining that it was inspired by the Starbucks Apple Crisp Oat Milk Latte. I assumed I would simply finish the jar like any other syrup, with no real intention of ever making a batch myself. But I was so wrong.

The key to making syrup that actually tastes like apple crisp instead of generic apple candy is using unfiltered apple cider as the base, not juice or concentrate.

Cider has that deeper, more complex apple flavor because it hasn't been filtered and processed down to just sweet liquid, which is what gives this syrup real depth. The brown sugar needs to dissolve completely into the cider, or you end up with grainy sediment at the bottom of your drinks that tastes unpleasant and looks weird. I learned this when I tried rushing the first batch and didn't let it simmer long enough, and the sugar never fully incorporated, leaving this gritty texture that ruined the whole thing.

The spice balance matters because too much cinnamon or nutmeg makes it taste like you're drinking a candle instead of something food-related, but too little and you lose that warm, cozy feel that makes apple crisp recognizable. Simmering it down concentrates the flavors and creates a thicker consistency that mixes smoothly into both hot and cold drinks without separating or floating on top the way thin syrups do.

When my friend first gifted me the jar, I thanked her and tucked it away in the pantry with my other syrups. I assumed it would be a nice treat, but certainly not something I would miss once it ran out. But after using it a few times in my morning coffee, I found myself reaching for it every single day. When the jar finally emptied, I actually felt disappointed instead of just moving on to the next flavor.

That's when I decided to figure out how to make it myself, so I'd never have to be without it again. Now I always have a batch in the fridge. It's become one of those things I can't imagine my morning routine without.

Ingredients

Unfiltered apple cider is the base of this brown sugar apple crisp syrup. The cloudy cider adds real apple flavor and a bit of natural acidity that keeps the syrup from tasting flat or too sweet. Clear apple juice won't give you the same depth, so look for cider with sediment and shake it well before using.

Light brown sugar gives the syrup its caramel-like sweetness and soft molasses note. This is key to that cozy apple crisp profile. A small amount of cream of tartar helps prevent crystallization and keeps the syrup smooth as it simmers and cools. The cinnamon and nutmeg are used lightly, supporting the apple rather than taking over. A pinch of salt sharpens everything and keeps the sweetness in check.

See the recipe card for exact quantities.

How to Make Brown Sugar Apple Crisp Syrup?

This brown sugar apple crisp syrup comes together on the stovetop. With just a few pantry ingredients, it delivers that cozy, spiced apple flavor you recognize right away. It's simple, quick, and made to stir easily into drinks.

Prepare the Base

Start by shaking the apple cider well to redistribute any sediment, which adds flavor and body to the syrup. Pour the cider into a 1-quart saucepan. Add the brown sugar, cream of tartar, and salt, then whisk until combined and no dry sugar remains.

Simmer the Syrup

Place the saucepan over medium heat. Then bring the mixture to a gentle boil, stirring occasionally to ensure the sugar dissolves evenly. Once it starts boiling, reduce the heat to low and let it simmer uncovered for about 15 minutes. The syrup will thicken slightly as the liquid reduces.

Add the Spices

Remove the pan from the heat. Whisk in the cinnamon and nutmeg right away so they disperse evenly while the syrup is still hot. This helps the spices bloom without becoming overpowering.

Cool and Store

Let the syrup cool in the pan for about 10 minutes, then transfer it to a heat-safe glass jar. Allow it to cool completely before refrigerating. The syrup will continue to thicken as it chills and is ready to use once fully cooled.

Storage

Store the syrup in a sealed glass jar or bottle in the refrigerator for up to 3 weeks. Shake or stir before using, and plan on about 2 tablespoons per 8-ounce drink, adjusting to taste.

Other Syrups to Try

If you like the cozy apple-and-brown-sugar direction of this Starbucks copycat brown sugar apple crisp syrup, there are a few other syrups that fit naturally alongside it without feeling repetitive. Cinnamon simple syrup keeps the focus on spice and works well in coffee, tea, or steamed milk. Homemade gingerbread syrup leans deeper and more seasonal, making it a good option when you want something richer in lattes or cold brew.

For contrast, fruit and floral syrups bring a lighter feel. Cherry syrup pairs nicely with coffee or sparkling drinks when you want sweetness without spice. Lavender syrup shifts things in a calmer direction, especially in oat milk lattes. If you like layered spice without heaviness, chai tea syrup fits well, while homemade pecan syrup keeps the nutty, fall-adjacent vibe going in coffee and non-alcoholic drinks alike.

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Starbucks Copycat Brown Sugar Apple Crisp Syrup

Homemade brown sugar apple crisp syrup with real apple cider and warm spices. Smooth, cozy, and perfect for coffee and lattes.

Servings 12 servings

Calories 114kcal

Ingredients

• 1 cup unfiltered apple cider
• 1½ cups packed light brown sugar
• ¼ teaspoon cream of tartar
• ¼ teaspoon ground cinnamon
• ⅛ teaspoon ground nutmeg
• Pinch of salt

Instructions

• Shake apple cider to distribute sediment. Pour into 1-quart saucepan.
• Add brown sugar, cream of tartar, and salt. Whisk to combine.
• Heat over medium heat until boiling. Reduce heat and simmer uncovered 15 minutes.
• Remove from heat. Whisk in cinnamon and nutmeg.
• Cool 10 minutes in pan, then transfer to glass jar. Cool completely before refrigerating.

Video

Notes

 

 

Nutrition

Calories: 114kcal | Carbohydrates: 29g | Protein: 0.1g | Fat: 0.03g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.002g | Sodium: 9mg | Potassium: 67mg | Fiber: 0.1g | Sugar: 29g | Vitamin A: 0.3IU | Vitamin C: 0.2mg | Calcium: 25mg | Iron: 0.2mg

The post Starbucks Copycat Brown Sugar Apple Crisp Syrup Recipe appeared first on My Mocktail Forest.

If you want to take it even further, you can use this hazelnut syrup as the base for my hazelnut coffee creamer and never look at the dairy aisle the same way again.

I'm a cook, a food blogger, and a big coffee drinker, so my standards when it comes to syrups and coffee in general have become high over the years. And my favorite flavored coffee has to be hazelnut.

However, some hazelnut lattes don't make the cut in my books because the hazelnut is practically nonexistent, and that's what pushed me to start making my own syrups at home. Once I figured out that roasting the hazelnuts properly was the key to getting that rich nutty flavor to actually carry through, everything clicked into place.

My sister is a big fan of my coffee syrups because she gets every batch I end up perfecting. She tried this hazelnut version in her morning latte and texted me an hour later, asking if I had the measurements written down because she wanted to make it herself.

I was only happy to share it with her. After all, what's sisterly love for if not for sharing coffee recipes and getting everyone to fork over less money to Starbucks?

If warm spiced syrups are your thing, my cinnamon simple syrup and chai tea syrup are worth having in your fridge too because they work in everything from coffee to mocktails.

Ingredients

Roasted hazelnuts give this syrup its deep nutty flavor, and sugar helps turn it into a pourable syrup. White sugar keeps the flavor cleaner and lighter, while brown sugar gives it a deeper, slightly caramel-like taste.

See the recipe card for exact quantities.

How to Make Hazelnut Syrup?

This hazelnut syrup is rich, nutty, and lightly sweet, with a flavor that works especially well in coffee, lattes, and homemade cold drinks.

Prepare the hazelnuts

• Use a food processor or a high powered blender.
• Avoid blending the nuts so much that they turn into a paste, or the syrup can turn cloudy and oily.
• The pieces should be small enough to infuse the syrup, but not so fine that they are hard to strain.
• If the hazelnuts smell stale or bitter before you start, do not use them.

Make the syrup base

• Melt the sugar in a saucepan over a low heat.
• The syrup should look clear and smooth before you add the hazelnuts.
• Avoid boiling the syrup hard at this stage, since high heat can make it reduce too quickly.

Infuse the hazelnuts

• Add hazelnuts to syrup, and simmer over a low heat for up to 15 minutes.
• If the syrup reduces too much or starts smelling toasted in a harsh way, lower the heat.

Cool and strain

• Press the syrup through a fine mesh sieve, a cheesecloth or coffee filter.
• Avoid pressing too hard if using cheesecloth, or tiny nut solids can push through and make the syrup gritty.

Finish the syrup

Taste, adjust seasonings, and save for your favorite coffee.

Storage

Store the hazelnut syrup in a sealed jar or bottle in the refrigerator for up to 2 weeks. Stir or shake before using since some natural hazelnut sediment may settle at the bottom over time.

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Hazelnut Syrup

Homemade hazelnut syrup with rich nutty flavor for coffee, lattes, and iced drinks. Easy to make with simple ingredients.

Course Syrups

Cuisine American

Keyword hazelnut syrup

Prep Time 10 minutes minutes

Cook Time 15 hours hours

Cooling Time 30 minutes minutes

Total Time 15 hours hours 40 minutes minutes

Servings 24 servings

Calories 67kcal

Ingredients

• 1 cup hazelnuts roasted
• 1 ½ cups water
• 1 cup sugar white or brown for a richer flavor
• 1 tablespoon honey or maple syrup, optional for extra sweetness
• 1 teaspoon vanilla extract

Instructions

• Prepare the hazelnuts. Place the roasted hazelnuts in a food processor or blender.
• Pulse until roughly chopped, but not completely smooth.
• Make the syrup. In a medium saucepan, combine the water and sugar over medium heat. Stir until the sugar dissolves.
• Add the chopped hazelnuts to the saucepan. Bring to a simmer and cook for 10-15 minutes, allowing the hazelnuts to infuse the syrup.
• Remove from heat and let cool to room temperature.
• Strain through a fine mesh strainer or cheesecloth into a jar or bottle. Press gently with the back of a spoon to extract more syrup.
• Stir in the vanilla extract. Let cool completely before storing.

Nutrition

Calories: 67kcal | Carbohydrates: 10g | Protein: 1g | Fat: 3g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 1mg | Potassium: 35mg | Fiber: 0.5g | Sugar: 9g | Vitamin A: 1IU | Vitamin C: 0.3mg | Calcium: 6mg | Iron: 0.2mg

The post Homemade Hazelnut Syrup Recipe appeared first on My Mocktail Forest.

What Is Homemade Simple Syrup?

A basic simple syrup consists of one part sugar and equal parts water. It's easy and fast to make at home, but you can also buy it at most stores. The ratio of sugar to water varies depending on the desired thickness and added ingredients, but typically, it's equal parts sugar and water.

The purpose of making simple syrup is to dissolve the granulated sugar into liquid form so that you can easily stir into drinks. Making your own at home allows you to customize it any way you'd like. You can use regular white sugar, brown sugar, or even cane or coconut sugar.

Check out steps to make both hot-process and cold-process.  

Steps to Make Hot-Process Syrup: 

Add 1 cup of sugar and 1 cup of water to a small saucepan. Heat over medium heat until boiling dissolved sugar. Cool to room temperature, then pour into an airtight storage container. 

Steps to Make Cold-Process Syrup: 

A cold-process sugar syrup is simply the process of adding sugar to a liquid, usually water, and stirring occasionally until the sugar dissolves in roughly 10-15 minutes.

The cold-processed is good for making a small batch, as cold-processed syrup tends to have a shorter shelf life than hot-processed homemade syrup. You can also adjust the amount of sugar for extra-sweet syrup.

Does Simple Syrup Go Bad?

The short answer is yes! As with any other food item, if not stored properly, the concoction will eventually spoil due to the growth of bacteria or mold. However, if stored correctly in an airtight container with the lid on in a cool, dry place away from direct sunlight, your homemade or store-bought rich simple syrup should last for several months without any issues.

How to Store Syrup Properly 

If sealed properly - unopened - it can last for up to 12 months when stored properly in a cool, dry place away from direct sunlight. But for optimal storage, I recommend putting it in the fridge or freezing it. 

To yield the best results, store your simple syrup in a sterile container with a tight seal. Store container in the fridge.

You can sterilize your glass container by submerging it in boiling water and either air drying or drying it in an oven.

I really enjoy working with either of these two options, glass jars or glass bottles with a flip top, or a mason jar.

Here are some of my favorite things to use when making syrup:

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Swing Top Glass Bottles

Primary Rating:

3.5

$21.99

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Glass Syrup Dispenser Set - 4 Pack

Primary Rating:

3.5

$18.59

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Clear Glass Bottles 6 oz

Primary Rating:

3.5

$23.99$19.19

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Handmade Gift Tags

Primary Rating:

3.5

$5.49

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120 Chalkboard Labels

Primary Rating:

3.5

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06/26/2026 12:07 pm GMT

Refrigerator Instructions  

For optimal freshness, an opened bottle should be refrigerated and used within one to six months. 

However, if you store your open bottle properly (in an airtight container), it can last up to 12 months as well!

Freezing Instructions  

Yes! I love to do this as I often am not able to use my homemade simple syrups in a timely fashion, so they are stored in an airtight container in the freezer. I've been using these awesome storage containers for the freezer recently for pretty much everything. 

Souper Cubes: Freeze almost anything in these convenient containers, they come in a variety of sizes. This ice cube trays gift set will cover all of your freezing needs.

Shelf Life of Simple Syrup Variations: 

• Store-bought: If stored properly in a cool dark place such as the fridge or a pantry, the store-bought simple syrup has a longer shelf life of up to 6 months, this is likely due to added preservatives. Obviously keeping the syrup beyond the expiration date calls for double-checking if it's still good or not.
• Unopened: Unopened store-bought simple syrup could be stored for a long time at room temperature in a pantry, you could even freeze it for longer. The good news is that unopened simple syrup can last practically forever.  Once it's opened, it's best to store it in the refrigerator for up to 6 months.
• Homemade: A hot-processed simple syrup of just sugar and water should last up to 1 month if stored properly.
• Infused: By adding herbs, spices, or fruit you've greatly reduced the shelf life of your simple syrup. Mostly due to the fact that those added fresh ingredients will start to break down. If stored properly, and infused simple syrup will last for 1-2 weeks.

Check Out My Homemade Recipes!

Floral Syrup Recipes

Check out my collection of floral simple syrup recipes, they are absolutely fantastic.

Lavender Simple Syrup Recipe

Infuse drinks and baked goods with floral notes with this lavender simple syrup recipe! An easy simple syrup that brings a nice touch to coffee, tea, lemonades, cocktails, and mocktails.

Check out this recipe

Syrup: Rose Simple Syrup

Making homemade rose syrup is a process that requires both patience and love. This recipe will bring out the best in your favorite summer drinks, creating an aromatic rose flavor and pink color that can be used in cocktails, iced tea, or beautiful pale pink rose milk.

Check out this recipe

Fruity Syrup Recipes

Imagine basically any type of fruit - there is probably a simple syrup equivalent!

Syrup : Orange Simple Syrup

Make your mocktails come alive with orange simple syrup! This delightful concoction is made with fresh orange peels, water, and sugar for a sweetly zesty flavor. Best of all, it's an easy recipe to make and add to any beverage. 

Check out this recipe

Syrup : Watermelon Simple Syrup

With just the perfect blend of sweet and tart, this watermelon syrup is as delicious as it is easy to make.

Check out this recipe

Homemade Cranberry Simple Syrup

Enhance your drinks and breakfasts with this easy cranberry simple syrup recipe! Perfect for cocktails, mocktails, pancakes, and waffles!

Check out this recipe

Homemade Raspberry Simple Syrup Recipe

Make homemade raspberry simple syrup for cocktails, mocktails, pancakes, ice, and more! This easy syrup recipe gives intense raspberry flavor.

Check out this recipe

Cherry Syrup

Unlock the flavors of the new season with this homemade cherry syrup recipe! Perfect for drinks, mocktails, cocktails, and desserts, it balances sweet and tart for a delicious treat.

Check out this recipe

Blueberry Syrup Recipe

This homemade blueberry syrup is a quick and simple way to add a burst of fruity flavor to your pancakes, waffles, or desserts. Made with fresh blueberries, sugar, and a hint of lemon, it's a sweet, tangy topping that enhances any dish. The syrup is easy to make and perfect for those who enjoy a natural, homemade alternative to store-bought options.

Check out this recipe

Grenadine Syrup

Make your own homemade grenadine syrup with pomegranate juice and sugar! Perfect for most fruity mocktails and tastes way better than store-bought!

Check out this recipe

Homemade Blackberry Simple Syrup Recipe

With only 3 ingredients, this blackberry simple syrup is a joy to use in cocktails, mix into lemonade or pour onto waffles or pancakes.

Check out this recipe

Spiced Simple Syrup Recipes

Not all simple syrups have to be fruity and sweet. Sometimes you need something unique and spicy for your mocktails and coffees.

Homemade Non Alcoholic Kahlua Recipe

Our non alcoholic Kahlua recipe is for coffee lovers! This non-alcoholic version combines rich coffee, creamy vanilla, brown sugar, and chocolate in your very own homemade kahlúa to use in your favorite mocktails.

Check out this recipe

Cinnamon Simple Syrup

Add a cozy touch to your cocktails with this easy cinnamon simple syrup. Infused with warm spice, it's perfect for fall and festive drinks!

Check out this recipe

Gingerbread Syrup

This gingerbread syrup is the perfect game changer for your coffee, lattes, and pancakes! Perfect for adding a festive touch to your favorite treats and holiday drinks.

Check out this recipe

Chai Tea Simple Syrup

This homemade chai tea syrup recipe is a great way to incorporate that warming chai flavor into your mocktail, cocktail, coffee, or tea. Whipping up this syrupy chai concentrate takes just minutes and minimal effort.

Check out this recipe

Pumpkin Spice Creamer

Spice up your coffee with this quick and easy homemade pumpkin spice creamer! Made with real pumpkin and warm spices, it's the perfect fall treat for any favorite drink, and I can't get enough of it.

Check out this recipe

Pumpkin Spice Syrup

The key to the perfect pumpkin-flavored mocktails, coffees and pumpkin spice latte is homemade pumpkin spice syrup. Perfectly spiced and sweet!

Check out this recipe

Need more Info and Alternatives?

Want to experiment with different types of sweeteners in your mocktails? Our Simple Syrup vs. Agave, will help you have a better understanding of agave nectar and the difference between that and simple syrup.

And no simple syrup? Not a problem! See here for common alternatives and substitutes for simple syrup when running low on simple syrup, like honey and maple syrup. 

If you made this recipe, I would be so grateful if you would give it a ⭐ rating and leave a review in the comments! I'd love to see your drink in action as well! Post it on Instagram with the ️#MocktailForest and tag me @MocktailForest!

Thank you & Cheers!

Ksenia <3

The post Storage Guide to Homemade Simple Syrup  appeared first on My Mocktail Forest.

Simple syrup substitutes 

Made from only sugar and water, simple syrup is a key component of many mocktail recipes. It's also a go-to ingredient to sweeten coffee drinks, tea, lemonade and other cold beverages.

When you run out, you're not out of luck. Like many common kitchen ingredients, such as cocoa powder, there are plenty of sweet swaps you can make, like sugar, honey, and agave nectar. 

From natural sweeteners to flavorful add-ins, these 11 clever simple syrup substitutes will help you keep your drinks as sweet as you like them. You can also use them to experiment with flavor and come up with your own creative concoctions. 

Sugar

If you buy your simple syrup at the grocery store, you can easily replicate it at home with equal parts sugar and water in the blender or on the stove. This DIY simple syrup is ready to use when the sugar has dissolved. 

Homemade simple syrup can be ready in just a few minutes, but you may not want to wait for the mixture to cool or make a big batch. In those cases, sugar works as a great simple syrup substitute. 

The great thing about simple syrup is that it's in liquid form, so you don't have to wait for it to dissolve into the drink. But you can substitute with sugar if you are running short on time and don't want to heat up a batch on the stove. Brown sugar works better than granulated sugar because it dissolves faster when it meets liquid - just stir until it has dissolved. 

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Other sugars used in making homemade simple syrups

Cane Sugar - Cane sugar syrup is earthier, bolder, and gives a toasted sugar flavor than white sugar. Not as strong as turbinado or molasses.

Brown Sugar - This syrup is called Demerara Syrup. Great for coffee cocktails and darker beverages.

Palm Sugar - Golden in color with a cotton candy sweetness.

Honey - 3:2 honey to water ratio

Agave Nectar- 2:1 agave to water

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Honey

Sweet and syrupy honey is a fantastic simple syrup substitute. It brings a slightly floral and herbal flavor to drinks and works especially well in tea, lemonade and mocktails. 

However, its thick viscosity means it doesn't dissolve well in cold drinks. When honey meets ice, it tends to seize up and harden. 

To avoid this, when you want to use it in an icy beverage, you'll need to make honey syrup by combining honey with warm water. This makes the honey thinner so it will mix in more smoothly. 

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Maple syrup

Yes, your favorite pancake topping has a place in drinks, too. Maple syrup can be substituted for simple syrup. It's a great plant-based and vegan option for people who don't want to use honey, a byproduct of bees. 

Maple syrup works especially well as it is already in thick liquid form and dissolves easily in other liquids. It also brings its signature, cozy maple flavor to drinks like the maple Manhattan.

"Maple syrup is my go-to substitute when I need a simple syrup. Not only is it a similar consistency, but it brings a delicious, caramel-like flavor to anything it's paired with." 

- Shelby, Fit As A Mama Bear

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Agave nectar

Like maple syrup, agave nectar is a great plant-based simple syrup replacement option for those who don't want to use honey. It's also a plant product made from the succulent known as the agave plant, with a flavor similar to honey and maple syrup.  

The agave is the same genus of plant used to make mezcal and tequila. This makes agave nectar a great substitute for tequila drinks like the margarita and the paloma, as the flavors mesh well together, highlighting the caramel-like flavors in the spirit. 

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Coconut nectar and coconut syrup

Coconut nectar is a product made from boiling the sap of coconut palm flowers. The nectar has a thick, viscous consistency. Its dry form is dehydrated into granules to become coconut sugar, but the thick nectar can be mixed with liquids. 

Coconut syrup is a thinner syrup made from coconut nectar and water, similar to agave nectar and maple syrup. Both coconut nectar and coconut syrup can replace simple syrup, but you may need to thin the nectar with water for it to mix well with drink ingredients. 

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Fresh fruit

Fruit adds a beautifully sweet flavor to drinks in many forms. From berries to peaches and citrus to cucumbers, there are lots of options for adding sweetness to a drink. 

Muddling entails smashing fruit with a wooden or metal stick, a tool known as a muddler, to release juices and essential oils, which can be used to make flavorful mocktails like the lychee mojito. If you don't have a muddler, you can use a fork or potato masher for a similar effect. 

Fruit juice and purées

Sweet fruit juices, like apple and orange juices, and sweet juice blends, like lemonade and limeade, can work in lieu of simple syrup too. They can be sweet enough. If a recipe calls for one of these, increase the amount a little at a time until it reaches your desired sweetness level. 

Puréed fruit made in a blender or food processor is another great way to add sweetness to a drink. The Bellini mocktail is famous for its peach purée base with prosecco - and no added sweetener. 

Jam

You can make a simple syrup substitute from jams and preserves for drinks that lend themselves well to a fruity flavor. Heat the jam so that it is more syrupy in consistency, adding a splash of water if needed to thin it out. Be sure to strain out any solids through a fine-mesh strainer before adding to your drink. 

Check out my favorite jam and preserve recipes!

Sour mix and margarita mix

Drink recipes that contain sour lemon or lime juice usually call for a sweetener to balance the acidity. The margarita, daiquiri, whiskey sour and some tea drinks are great examples. 

These drinks have an easy swap: You can substitute both the citrus juice and the sweetener with cocktail mixers like sour mix and margarita mix. Margarita mix works best for lime-flavored drinks, while sour mix works best for either lemon or lime drinks. 

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Grenadine syrup

A sweet pomegranate-based syrup, grenadine can work in place of simple syrup in some drinks. This bright red syrup is the base of many drink recipes, including the Shirley Temple mocktail and the tequila sunrise mocktail. 

It has a very distinct, pomegranate- and cherry-like flavor, so it likely won't work in coffee drinks. However, it could work in fruit-forward beverages. 

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Sweet syrups

For certain mocktail recipes, a sweet syrup or spirit can work instead of simple syrup. Some syrups have added sweeteners and flavorings that can eliminate the need for more. 

Non-alcoholic orange liqueurs are sweet enough to be used in place of simple syrup in some cases. These liqueurs are common additions to many margarita mocktail recipes. 

You could also add non-alcoholic coffee syrup to drinks and even hot chocolate to add sweetness. Coffee and non-alcoholic Irish cream liqueur are common choices. 

Other simple syrup substitutes

Beyond these 11 simple syrup substitutes, there are even more sweeteners out there that can work in mocktails, coffee and other non-alcoholic drinks. Experiment with any sugar syrup swap to create new flavor combinations for your favorite drink recipes: 

• Golden syrup
• Monk fruit sweetener
• Date syrup
• Sweet potato syrup
• Tapioca syrup
• Sugar-free substitutes like stevia

Based in Charlotte, N.C., Susannah Brinkley Henry is the cocktail content creator behind the blog Feast + West. Her work has been featured in Southern Living, Oprah Daily, Buzzfeed, and more. In 2019, her website was a finalist in the Saveur Blog Awards for Best Entertaining Blog. As a professional graphic designer, photographer, writer, and recipe developer, Susannah helps home bartenders and drink enthusiasts level up their cocktail skills.  

This article is adapted from one originally appeared on Food Drink Life.

The post No simple syrup? No problem! Try these simple syrup substitutes appeared first on My Mocktail Forest.