Gomme Syrup
- 1 cup – Raw Sugar
- 1 cup – Water
- Add ingredients to a pot
- Bring to a boil (Stirring occasionally to make sure all the sugar is dissolved)
- Reduce heat to a simmer
- Let simmer for 15-20 minutes
- Remove from the heat and let cool at room temperature for 1 hour
- Bottle and store in the refrigerator for up to 2 weeks
Coffee Syrup
- 1 cup – White Sugar
- 1 cup – Fresh Coffee
- Add ingredients to a pot
- Bring to a boil (Stirring occasionally to make sure all the sugar is dissolved)
- Reduce heat to a simmer
- Let simmer for 15-20 minutes
- Remove from the heat and let cool at room temperature for 1 hour
- Bottle and store in the refrigerator for up to 2 weeks
Mint Syrup
- 2 sprigs – Fresh Mint
- 1 cup – White Sugar
- 1 cup – Water
- Add ingredients to a pot
- Bring to a boil (Stirring occasionally to make sure all the sugar is dissolved)
- Reduce heat to a simmer
- Let simmer for 15-20 minutes
- Remove from the heat and let cool at room temperature for 1 hour
- Using a fine mesh strainer, strain off any mint
- Bottle and store in the refrigerator for up to 2 weeks
Honey-Cinnamon Syrup
- 1 cup – White Sugar
- 1 cup – Brown Sugar
- 1/2 cup – Honey
- 4 Sticks – Cinnamon
- 3 Cups – Water
- Add ingredients to a pot
- Bring to a boil (Stirring occasionally to make sure all the sugar is dissolved)
- Reduce heat to a simmer
- Let simmer for 15-20 minutes
- Remove from the heat and let cool at room temperature for 1 hour
- Using a fine mesh strainer, strain off any cinnamon
- Bottle and store in the refrigerator for up to 2 weeks
Ginger-Honey Syrup
- 1/4 cup – Chopped Ginger
- 1/4 cup – Honey
- 3/4 cup – White Sugar
- 1 cup – Water
- Add ingredients to a pot
- Bring to a boil (Stirring occasionally to make sure all the sugar is dissolved)
- Reduce heat to a simmer
- Let simmer for 15-20 minutes
- Remove from the heat and let cool at room temperature for 1 hour
- Using a fine mesh strainer, strain off any ginger
- Bottle and store in the refrigerator for up to 2 weeks
Lavender Syrup
- 2 Tbsp. – Dried Lavender
- 1 cup – White Sugar
- 1 cup – Water
- Add water and lavender to a pot
- Let it sit at room temperature for 1 hour
- Add sugar to the pot
- Bring to a boil (Stirring occasionally to make sure all the sugar is dissolved)
- Reduce heat to a simmer
- Let simmer for 15-20 minutes
- Remove from the heat and let cool at room temperature for 1 hour
- Using a fine mesh strainer, strain off any lavender
- Bottle and store in the refrigerator for up to 2 weeks
Cucumber-Basil Shrub
- 1 cup – Chopped Cucumber
- 3 – Basil Leafs
- 1 cup – White Sugar
- 1 cup – Apple-Cider Vinegar
- Add all ingredients to a container
- Place in the refrigerator for 24 hours – 5 days
(The longer it sits, the more flavor that is imparted) - Using a fine mesh strainer, strain off any cucumber and basil
- Bottle and store in the refrigerator for up to 2 weeks
Brown Sugar Syrup
- 1 cup – Brown Sugar
- 1 cup – Water
- Add ingredients to a pot
- Bring to a boil (Stirring occasionally to make sure all the sugar is dissolved)
- Reduce heat to a simmer
- Let simmer for 15-20 minutes
- Remove from the heat and let cool at room temperature for 1 hour
- Bottle and store in the refrigerator for up to 2 weeks