There’s something so precious about summer — the sunshine, the fresh berries, the herbs bursting with flavour. It’s a season that practically begs to be bottled up and savoured. And guess what? You can do just that… with homemade herbal syrups!

Herbal and fruit syrups are easy to make, delicious, and surprisingly versatile. Splash them into sparkling water, swirl into cocktails or mocktails, drizzle over ice cream or yogurt, or let them shine as the star in a summer dessert. However you use them, they add a sweet, botanical flair that elevates any dish or drink.

Syrups are also used medicinally, usually as a remedy for cough and sore throat. For these I use methods one and two below, using honey and/or food grade glycerine instead of sugar.
I’m sharing a few favourite syrup recipes using local, easy-to-find ingredients. There are a few different ways to make syrups, depending on your ingredients and goals — whether you’re after rich flavour, nutrient preservation, or a sugar-free option. Here are three simple and satisfying methods to try:

1. Cooked Syrup (with Sugar) This is your classic syrup method

Strawberry Mint Syrup

• 1 cup sugar
• 1 cup water
• 1 lb strawberries, hulled and halved
• ¼ cup fresh mint, chopped

1. Combine strawberries, sugar, and water in a saucepan. Bring to a boil, cook for 5
   minutes.
2. Add mint and simmer another 5 minutes.
3. Strain the liquid (save the berries for smoothies!).
4. Return syrup to the pot and simmer 5–10 more minutes until slightly thickened.
5. Cool and bottle. Store in the fridge.
   Try other flavour combos too: Lemon & Basil or Peach & Tarragon

2. Cooked Syrup (with Honey or Glycerine added after cooking)

A gentler, lower-temperature method that uses honey for those avoiding refined sugar. Food-grade vegetable glycerine can be used in place of the honey for diabetics.

Blueberry Lavender Syrup (Makes ~500 ml)

• 1 cup blueberries (fresh, frozen, or dried)
• 2 cups water
• ¼ cup lavender flowers
• 1 cup honey or food-grade vegetable glycerine

1. Simmer the blueberries and water gently for 15 minutes, until reduced by half.
2. Turn off the heat, add lavender, and let steep for 5 more minutes.
3. Strain, then stir in honey or glycerine while the liquid is still warm.
4. Bottle and store in the fridge.

Sugar-Layered (No Cooking!)

This slow, cold-infusion method preserves more nutrients like vitamin C and natural enzymes.
This method also works well with rhubarb or wild rose petals.

Spruce Tip Syrup

1. In a large jar, add a layer of sugar to cover the bottom.
2. Add a layer of spruce tips, then repeat alternating layers until full, ending with sugar.
3. Cover and place in a warm, sunny spot for 1–2 weeks. The sugar will gradually liquify and turn to syrup.
4. Strain, bottle, and refrigerate.

Syrup Tips

Storage: Keep refrigerated in glass bottles or jars. Use within 1-3 months.

Label it: Don’t forget to mark the date and flavour/ingredients!

Sweet Gifting: Pour into small, clear glass bottles with handwritten tags for charming homemade gifts.

Delicious Uses:

Add a splash to sparkling water or iced tea, pour over pancakes or ice cream, swirl into yogurt, or use as a glaze on pound cake or fruit salad. Enliven cocktails, mocktails, and floats.

So go ahead — bottle up a little sunshine and enjoy these sweet herbal delights all summer long.