Homemade syrups

Making your own syrups means you can control the ingredients and adjust the sweetness how you like it. It also gives you the freedom to experiment with unique flavors, while being more affordable and reducing packaging waste.

Raspberry Syrup 

Ingredients

1½ cups frozen raspberries
1 cup water
½ cup brown sugar
1–2 tbsp lemon juice (to taste)
1 tsp vanilla extract

Instructions:

• Cook the raspberries
Add the frozen raspberries, water, and brown sugar to a small saucepan over medium heat.
Let them cook for about 5–10 minutes, stirring occasionally, until the raspberries soften and release their juices.

• Mash or blend
Use a fork or potato masher for a chunkier texture, or blend for a smoother result.

• Add lemon juice and vanilla
Stir in the lemon juice and vanilla extract for extra freshness and depth of flavor.

• Simmer (for syrup)
Continue simmering the mixture for another 5–10 minutes until it slightly thickens.

• Strain (optional)
Strain through a fine sieve if you want a smooth syrup without seeds.

• Cool down
Let it cool completely before using. It will thicken more as it cools.

Strawberry Syrup / Purée

Ingredients

  • 250 g fresh or frozen strawberries (hulled)
  • 2–4 tbsp sugar (adjust to taste)
  • 1–2 tbsp water
  • 1 tsp lemon juice (optional, for freshness)

Instructions:

  1. Cook the strawberries
    Add the strawberries, sugar, and water to a small saucepan over medium heat.
    Let them cook for about 5–10 minutes, stirring occasionally, until the strawberries soften and release their juices.
  2. Mash or blend
    Use a fork or potato masher for a chunkier texture, or blend for a smooth result.
  3. Add lemon juice
    Stir in the lemon juice for a brighter flavor (optional but recommended).

To make strawberry purée:

  • Stop here after blending.
  • Let it cool, then use it as-is.
  • Great for drinks like matcha, lattes, or desserts.

To make strawberry syrup:

  • Continue simmering the mixture for another 5–10 minutes until it thickens slightly.
  • Strain through a fine sieve if you want a smooth, clear syrup.
  • Let it cool—it will thicken more as it cools.

Blueberry syrup

Ingredients

  • 1 cup blueberries (fresh or frozen)
  • 1/3 cup honey
  • 1 tbsp maple syrup
  • 1/4 cup water
  • Squeeze of a lemon
  • Pinch of salt

Instructions:

Combine the ingredients:
Add the blueberries, honey, maple syrup, water, lemon juice, and salt to a small saucepan.

Simmer:
Heat over medium, stirring occasionally, until the blueberries soften and start to burst.

Mash and infuse:
Gently mash the blueberries and let the mixture simmer for 5–7 minutes to deepen the flavor.

Strain:
Remove from heat and strain out the solids for a smoother syrup (optional).

Cool:
Let it cool completely; it will thicken slightly as it cools.

Tip: The maple syrup + salt combo enhances the blueberry flavor a lot — if you want it even richer, let it reduce a tiny bit longer for a thicker, almost jammy texture.

 

Toasted Coconut syrup

Ingredients

  • 50 g shredded coconut
  • 100 ml water
  • 1 cup sugar (mixed):
    • ½ cup brown sugar
    • ¼ cup coconut sugar
    • ¼ cup white sugar
  • ½ tsp vanilla extract
  • ¼ tsp almond extract
  • Pinch of salt

Instructions:

  1. Toast the coconut:
    Toast the shredded coconut in a dry pan over medium heat until golden and fragrant.
  2. Simmer:
    Add the toasted coconut, water, and mixed sugars to the pan. Stir until the sugar dissolves, then let it simmer for 5–10 minutes to infuse the flavor.
  3. Strain:
    Remove from heat and strain out the coconut.
  4. Finish:
    Stir in vanilla extract, almond extract, and a pinch of salt while warm.
  5. Cool:
    Let it cool completely; it will thicken slightly as it cools.

Jasmin Tea syrup

Ingredients

  • 250 ml water
  • 2 tbsp loose jasmine tea (or 2 tea bags)
  • 200 g sugar

Instructions:

  1. Bring the water to a gentle simmer.
  2. Remove from heat and add the jasmine tea. Let it steep for 5–10 minutes, depending on how strong you want the flavor.
  3. Strain the tea (or remove the tea bags) and return the liquid to the pan.
  4. Add the sugar and heat gently, stirring until fully dissolved.
  5. Let the syrup cool, then pour into a clean bottle or jar.

Tip: Store in the fridge for up to 2 weeks and use it in matcha, coffee, or iced drinks for a floral twist.

Earl Grey syrup

Ingredients

  • 250 ml water
  • 2 tbsp loose Earl Grey tea (or 2 tea bags)
  • 200 g sugar

Instructions:

  1. Bring the water to a gentle simmer.
  2. Remove from heat and add the Earl Grey tea. Let it steep for 5–10 minutes, depending on your preferred strength.
  3. Strain the tea (or remove the tea bags) and return the liquid to the pan.
  4. Add the sugar and heat gently, stirring until fully dissolved.
  5. Let the syrup cool, then pour into a clean bottle or jar.

Tip: Store in the fridge for up to 2 weeks. Perfect for adding a citrusy, aromatic touch to coffee, lattes, or iced drinks.