5 Tasty DIY Syrups You’ll Want to Pour on Everything

Looking to add a gourmet twist to your coffee, cocktails, or desserts? Sure, you can buy flavoured syrups in-store—but why not make your own at home? It’s guaranteed to be fresh, free from artificial additives, and packed with real flavour.

These homemade syrups are not only easy to make but also make thoughtful, delicious gifts. Whether you're after something floral, fruity, or spiced, these are the perfect little kitchen projects to elevate your everyday treats.

Here are 5 tasty and easy DIY syrup recipes—each bursting with unique flavour and versatility.

1. Honey & Thyme Syrup

Flavour Profile: Earthy, subtly sweet, and gently savoury

Best For: Herbal teas, lemonade, roasted stone fruits, and cheese boards

Ingredients:

• 1 cup water

• ½ cup honey (preferably raw or local)

• 5–6 sprigs of fresh thyme

Method:

1. Add all ingredients to a small saucepan.

2. Gently simmer over medium heat, stirring until the honey has fully dissolved.

3. Let steep for 15–20 minutes.

4. Strain out the thyme and pour into a clean glass jar.

Tips & Uses:

• Add a splash to chamomile tea for a relaxing evening drink.

• Drizzle over baked brie or roasted pears.

Health Perks: Honey and thyme both offer antioxidant, anti-inflammatory, and antimicrobial benefits.

2. Cardamom Syrup

Flavour Profile: Warm, spiced, and slightly citrusy

Best For: Chai lattes, iced coffee, yoghurt, or Indian desserts

Ingredients:

• 1 cup water

• 1 cup granulated sugar

• 1 tbsp green cardamom pods, lightly crushed

Method:

1. Combine all ingredients in a saucepan.

2. Simmer gently for 10–15 minutes.

3. Cool slightly, then strain into a sterilised bottle or jar.

Tips & Uses:

• Lightly toast the cardamom before crushing to enhance the aroma.

• Ideal for spicing up milk-based drinks or sweet rice puddings.

• Replace the sugar with honey, creating a rich, floral sweetness with added health benefits.

• Zest of 1 orange (or a few wide strips of peel, no pith)

Health Perks: Cardamom supports digestion and offers antimicrobial properties.

3. Strawberry Syrup

Flavour Profile: Juicy, sweet, and fruity

Best For: Pancakes, milkshakes, lemonade, or pouring over ice cream

Ingredients:

• 2 cups fresh strawberries, chopped

• 1 cup sugar

• 1 cup water

Method:

1. Combine all ingredients in a saucepan.

2. Bring to a boil, then lower heat and simmer for 15–20 minutes.

3. Mash strawberries gently and strain through a fine sieve.

4. Let cool and refrigerate.

Tips & Uses:

• For a thicker consistency, simmer longer or add a touch of cornstarch slurry.

• Pair with balsamic vinegar for a gourmet drizzle.

• Add 1–2 sprigs of rosemary (a little goes a long way) during simmering and strain before bottling. Rosemary brings a woodsy, slightly piney note—excellent for grown-up drinks or savoury pairings. Perfect for: Gin cocktails, roasted fruit tarts, or glazing meats.

As the syrup cooks, the delicious smell of strawberries and fresh rosemary will fill the kitchen!

Health Perks: Strawberries are rich in vitamin C and antioxidants.

4. Blueberry & Lavender Syrup

Flavour Profile: Sweet, floral, and subtly tart

Best For: Brunch cocktails, iced teas, pancakes, or sparkling spritzers

Ingredients:

• 1 cup blueberries (fresh or frozen)

• 1 cup water

• ¾ cup sugar

• 1 tsp dried culinary lavender

Method:

1. Add all ingredients to a pot.

2. Simmer gently for around 20 minutes.

3. Strain well and let cool before bottling.

Tips & Uses:

• Only use culinary-grade lavender for safety and best flavour.

• Try mixing into cream cheese or frosting for a floral twist.

Health Perks: Lavender is renowned for its calming properties, while blueberries support brain health and are rich in antioxidants.

5. Hibiscus Syrup

Flavour Profile: Tangy, vibrant, and floral

Best For: Mocktails, sparkling water, sorbets, or glazing cakes

Ingredients:

• 1 cup dried hibiscus petals

• 1½ cups water

• 1 cup sugar

Method:

1. Simmer hibiscus petals in water for 10–15 minutes.

2. Stir in sugar until fully dissolved.

3. Strain and allow to cool before storing.

Tips & Uses:

• Add a cinnamon stick or orange zest for extra depth.

• Great for drizzling over Greek yoghurt or pound cake.

Health Perks: Hibiscus is a powerhouse of vitamin C, helping to support your immune system.

Choosing the Right Sugar for Homemade Syrups

The type of sugar you use can subtly change the flavour, texture, and even the shelf life of your syrups. Here’s a breakdown of the best options and how to choose what works for your recipe.

White Granulated Sugar (Cane or Beet)

Best for: Classic clarity, neutral flavour

• This is the go-to option for most homemade syrups. It dissolves easily, allowing the other flavours—such as fruit, herbs, or spices—to shine through.

• It also provides good preservation thanks to its high sucrose content.

Raw or Demerara Sugar

Best for: A deeper, more caramel-like sweetness

• Raw sugars add a bit of richness and a subtle molasses note. Ideal for syrups with warm spices like cardamom, cinnamon, or ginger.

• May slightly darken the colour of your syrup.

Brown Sugar

Best for: Comforting, wintery syrups

• Lovely in syrups intended for coffee, chai, or desserts with a toffee or caramel profile.

• Brown sugar contains molasses, so it lends warmth and depth but may overpower delicate fruit or floral notes.

Honey or Maple Syrup

Best for: Natural, unrefined sweetness

• You can use these as both ingredients or base sweeteners. Great in recipes like the Honey & Thyme Syrup.

• Note: These are less shelf-stable and can alter consistency. Always store in the fridge.

Coconut Sugar or Agave Nectar

Best for: Lower glycaemic alternatives

• While not traditional, they can be used for healthier spins—though they do have distinct flavours and are less preservative.

Tip: Always taste as you go! The beauty of homemade syrups is that you can adjust sugar type and quantity to suit your preferences—sweeter, lighter, richer, or even sugar-free.

Sugars to Avoid in Homemade Syrups

Not all sugars are suitable for making homemade syrups—some can negatively affect taste, texture, or shelf life. Here are a few to steer clear of:

Icing Sugar (Confectioners’ Sugar)

• Why to avoid: It contains anti-caking agents like cornflour, which can affect clarity and texture. It also dissolves too quickly and can create a cloudy syrup.

Artificial Sweeteners (e.g., Aspartame, Saccharin)

• Why to avoid: These don’t caramelise or preserve well, and they often leave a bitter or metallic aftertaste. They also don’t produce the same syrupy consistency.

Powdered Stevia or Erythritol (alone)

• Why to avoid: While fine for some recipes, these don’t dissolve like sugar and can create a gritty texture. They’re also non-preserving, so syrups spoil faster. If you’re after a lower-calorie version, it’s best to use a sugar-stevia blend or add preservatives like citric acid.

Flavoured or Pre-sweetened Sugars

• Why to avoid: Sugars infused with vanilla, cinnamon, or citrus may seem like a shortcut, but they limit control over flavour balance and may include additives or artificial flavourings.

Storage & Shelf Life of Homemade Syrups

To get the best out of your homemade syrups—both in terms of flavour and food safety—it’s important to store them correctly.

Do You Need to Sterilise the Bottles?

Yes, I recommend sterilising your bottles or jars before storing any syrup. It helps prevent bacterial growth and extends the shelf life. Here’s a quick method:

1. Wash the bottles/jars in hot, soapy water and rinse well.

2. Place them in a warm oven (around 160°C / 320°F) for 10–15 minutes.

3. Let them cool slightly before pouring in the syrup.

Alternatively, you can boil them in water for 10 minutes if you prefer the stovetop method.

How Long Do Homemade Syrups Last?

Generally, homemade syrups will last:

• In the fridge: 2 to 3 weeks, especially those made with fruit or herbs.

• With high sugar content and proper sterilisation: Up to 1 month or slightly longer.

Always store them in the fridge in a sealed, sterilised glass container. If you notice any cloudiness, mould, or off smells—it's time to bin it.

For best results:

• Use a clean spoon every time.

• Label with the date you made it.

You can also freeze them in small portions (like in an ice cube tray) for longer-term storage.

5 Tasty DIY Syrups: Final Thoughts

Making syrups at home is one of those simple pleasures that delivers big rewards. You get total control over what goes in—no preservatives, no artificial nasties—just pure flavour and creativity. They're brilliant for adding that little special your food and drinks, and they make beautiful, personal gifts for friends and family.

So, next time a fancy bottle of syrup tempts you in the shop, why not make your own? It’s fun, fresh, and far more delicious.

Frequently Asked Questions (FAQs)

1. How long do homemade syrups last in the fridge?

Homemade syrups typically last 2 to 3 weeks in the fridge when stored in a clean, sterilised glass bottle. Syrups with higher sugar content may last up to a month. Always check for signs of spoilage, such as cloudiness, mould, or an off smell.

2. Do I need to sterilise jars or bottles before storing syrup?

Yes, sterilising your jars or bottles helps extend the shelf life and prevents bacterial growth. Wash them with hot, soapy water and heat in a 160°C oven for 10–15 minutes, or boil in water for 10 minutes.

3. Can I use honey instead of sugar in homemade syrup?

Yes, honey works beautifully in many recipes and adds a distinct flavour and health benefits. However, it is best used in specific recipes, such as herbal syrups. Note that honey-based syrups are less shelf-stable and should always be refrigerated.

4. Can homemade syrup be frozen?

Absolutely! You can freeze syrup in ice cube trays and store the cubes in a freezer-safe bag or container. This is a great way to extend shelf life and portion out what you need.