Got some random fruit? Herbs that have been frozen since who-knows-when to save for who-know-what? They're perfect for transforming into simple cocktail syrups, it's the best leftover glow-up ever! Here's a basic syrup base and some combinations of fruit and herbs you can try, but feel free to mix and match!


Syrup base:

  • 130g sugar
  • 240ml water

Different colours and flavours:

Red: Strawberry, Basil, and Peppercorn 

  • 75ml cup balsamic vinegar 
  • 65g cup strawberries (frozen or fresh)
  • Handful of basil 
  • 1 tsp whole peppercorns (optional)

Orange: Orange, Cinnamon and Cloves

  • 75ml cider vinegar
  • 3 oranges (sliced and quartered)
  • 3 cinnamon sticks or 2 tbsp of ground cinnamon
  • 2 cloves (crushed)

Yellow: Lemon, Mint, and Earl Grey

  • 75ml cider vinegar
  • Thyme (5-15 strands)
  • 5 lemons (juice and zest)
  • 2tsp loose leaf earl grey tea

Green: Kiwi, Lemon & Rosemary

  • 75ml cider vinegar
  • 3 - 5 Kiwis
  • 1 lemon (juice and zest)
  • Rosemary (5-15 strands)

Blue: Blueberry and Lavender

  • 75ml apple cider vinegar
  • 65g blueberries
  • Lavender (as much as you like, 5-15 strands)

Purple: Blackberry & Thyme

  • 65g blackberries
  • 75ml cup red wine vinegar
  • 75ml cup cider vinegar
  • Thyme (10-15 strands)


Cooking method

  1. In large saucepan heat sugar and water over low heat, stirring often until the sugar is dissolved. The liquid should remain colourless. 
  2. Add in rest of the ingredients and simmer (stirring occasionally) for about 8 minutes.
  3. Leave to stand uncovered for 10 minutes before straining the liquid into a glass jar.
  4. Leave to cool uncovered before popping it in the fridge. It lasts up to 2 weeks in the fridge.

No heat method

  1. Put your chosen fruit and herb combination and the sugar in a glass jar. Leave to stand for one hour
  2. After an hour, pour the remaining ingredients into the jar. Tighten the lid and shake for 30 seconds. 
  3. Leave you syrup to infuse at room temperature. We recommend leaving it for at least an hour, but you can leave it for up to a week!
  4. Once you’re happy with the strength of your syrup, strain the liquid into a glass jar and refrigerate.

You can use these syrups as a mixer to spirit or in place of simple syrup in cocktails.

An easy cocktail recipe:

  • 50ml gin
  • 25ml syrup
  • Soda or tonic water
  • Extra fruit and herbs to garnish