Who Makes Bob White Syrup Buckner

Make syrup yourself: 7 recipes for refreshing drinks

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image: shutterstock / watson

7 original recipes to easily make syrup yourself

You can even make a delicious syrup from basil or coffee!

Rosemary syrup

Most people only know rosemary in connection with salty, Mediterranean dishes. In fact, the herb also works well as a flavoring agent for sugar water.

image: watson / shutterstock


  • 1 bunch of fresh rosemary
  • 2 limes
  • 500 ml of water
  • 300 g of sugar


  • Rinse off the rosemary and shake dry, wash the limes with hot water and then cut into thin slices.
  • Bring the water to the boil and let the rosemary and limes cook in it for about 30 minutes.
  • Pass the brew through a clean kitchen towel or through a gas.
    Tip: Place the cloth in a fine-mesh sieve. So you can put it on a mug and you have both hands free to handle the hot liquid.
  • Empty the liquid back into the pot, add the sugar and let it simmer for another 25 minutes.
  • Then pour the hot syrup into sealable bottles and close them immediately.

Peppermint syrup

You can not only drink peppermint as a tea, you can also use the herb to make a syrup. In addition, many different types of mint can be found at the edge of the forest. So you hardly have to spend any money on making a mint syrup.

image: watson / shutterstock


  • 2 cups full of peppermint leaves (or mint leaves from the forest)
  • 1l of water
  • 600 g of sugar
  • 2 lemons


  • Wash the mint well. Especially if you use mint from the forest, a lot of care is required here.
  • Bring the water to the boil and then pour the hot water over the mint, sugar and juice of the two lemons.
  • Cover the mixture for a day or two and let it steep in a cool place. Stir again and again in between.
  • Then remove the leaves or pass the mixture through a clean kitchen towel placed in a sieve as usual.
  • Bring the newly obtained liquid to the boil and let it boil down for about 15 minutes.
  • Then pour the hot syrup into sealable bottles and close them immediately.

The same goes on with the recipes, first a brief note:

Too lazy to make your summer drink yourself?
No problem, because if you like to have a taste in the water, it can also be easier! Try the chilled ones Organic Flavored Water from Karma - available in the three flavors Crazy Cucumber, Raspberry Chill and Mint Meets Ginger. Free of additives, vegan, of organic origin - and super refreshing!

And now back to the kitchen ...

Basil syrup

What sounds like a newborn hipster drink has always been in the fridge door of every family in Italy during the summer: basil lemonade or basil syrup is not only very refreshing, the drink also goes very well with a light Mediterranean-style dinner .

image: watson / shutterstock


  • 1 bunch of basil leaves
  • 1 large lemon (only the peel)
  • 500 ml of water
  • 300 g of sugar


  • Grind basil leaves (unwashed!) In a mortar.
  • Bring the sugar and the lemon zest to the boil in the water.
  • Take the saucepan off the heat, add the ground basil leaves and let stand covered in a cool place for at least a day.
  • After a day, strain the liquid with the help of a sieve and a clean kitchen towel and bring to the boil again for about ten minutes.
  • Then pour the hot syrup into sealable bottles and close them immediately.

Tip 1: If you don't want to wait a day, you can have one instead of syrup Basil lemonade produce. To do this, put all the ingredients in a tall kitchen container using twice the amount of water and, ideally, a little more basil. Then mix the liquid with the hand blender for about five minutes. At the end, sieve, chill and serve with ice cubes.

Tip 2: The basil syrup cannot only be served with water. It also tastes very good with white wine, Prosecco or tonic water.

Coldbrew coffee syrup

Yes there is! Coffee syrup. Or to be more precise: cold-brewed coffee concentrate. Concentrate, because from the entire liter of water used in this recipe, only 300 milliliters of coffee remain in the end. The rest is absorbed by the coffee grounds. But that's not bad. Because drinking the cold-brewed coffee straight is not a good idea. They say it contains four times as much caffeine as warm brewed coffee. That's why you mix the coldbrew with milk and ice cubes and then use it like an iced coffee syrup.

image: watson / shutterstock


  • 200 g coarsely ground coffee
  • 1l of sparkling mineral water


  • Put the coffee with the water in a tall, lockable container. A large PET bottle, for example, is ideal.
  • Let the coffee and water steep for 24 hours. It is best to leave it in a dark place, for example in the back corner of a kitchen cupboard.
  • Gently move the container once every few hours to distribute the coffee. Don't shake!
  • The next day, let the coffee flow through a conventional coffee filter.

Tip: If you like it a little more experimental, you can mix the coldbrew with tonic water. Then you have something like a caffeinated, non-alcoholic cocktail.

Hibiscus flower syrup

Hibiscus flowers can also be processed into a flowery, sweet and sour syrup.

image: watson / shutterstock


  • 1.5l water
  • 500 g granulated sugar
  • 2 coffee cup of dried hibiscus flowers
  • 100 g of brown sugar
  • A large piece of fresh ginger (1 to 2 centimeters), cut into fine slices
  • 1 lemon (only the peel)


  • Bring the water, sugar, hibiscus flowers, brown sugar, ginger and lemon peel to a boil in a saucepan.
  • Reduce the heat and stir until the granulated sugar has completely dissolved.
  • Simmer for another ten minutes, until the flowers are quite soft.
  • Take the pot off the stove and let it steep for another five minutes.
  • Pour off the syrup through a clean kitchen towel, squeezing out the residue with a spoon.
  • Boil for another ten minutes and let it stand and then pour the hot syrup into sealable bottles and close them immediately.

Tip: The syrup is great for spicing up cocktails (for example margaritas), but it can also be drunk in the classic way with mineral water.

Ginger syrup

Ginger not only helps as a tea against the winter flu, but can also be used as a cold sweet drink to fight the heat sore.

image: watson / shutterstock


  • 200 g fresh ginger
  • 1 lemon
  • 300 g of sugar
  • 1l of water


  • Peel the ginger and cut into small pieces.
  • Squeeze the lemon, rub off the peel.
  • Put the juice, zest and ginger in a saucepan with the water and cook uncovered for about 25 minutes.
  • Pour the brew through a sieve.
  • Add sugar and simmer again for about 25 minutes. At the beginning, stir until the sugar has completely dissolved.
  • Pour the finished ginger syrup hot into sealable bottles and close them immediately.

Tip: When serving, add a few pieces of ginger and a lemon wedge to the glass. If you like, you can also add a few leaves of peppermint. Incidentally, ginger syrup can also be infused with hot water and enjoyed as a tea.

Pomegranate syrup

Syrup can also be made from fruit juices. Here is an example recipe with pomegranates as the main ingredient.

image: watson / shutterstock


  • 6 pomegranates
  • 2 oranges
  • 1 vanilla pod
  • 300 g of sugar


  • Squeeze the pomegranates and oranges.
  • Simmer together with the vanilla pod and sugar in a saucepan for about 30 to 40 minutes.
  • Pour directly into sealable bottles while still hot and close them immediately.

BONUS: Basic recipe for every fruit syrup

For fruits (or berries) that are not so easy to process into a juice, you can usually follow this syrup recipe:


  • If necessary, peeled and cut fruit
  • water
  • sugar


  • Cook the fruits in a saucepan with half as much water as the fruits until soft.
  • Then puree the fruit-water mixture.
  • Line the fine-mesh sieve with a clean kitchen towel.
  • Pass the pureed mixture through the sieve overnight. Cover the mixture with cling film and weigh it down with an empty plate. Do not press on the mass, otherwise the syrup will be cloudy!
  • The next day, boil the liquid and sugar again for about 20 minutes. 300 g of sugar should be used per 500 ml of liquid.
  • Pour the boiled syrup hot into sealable bottles and close them immediately.
Drinking plenty of water is particularly important in summer - and with the chilled ones Organic Flavored Water from Karma it's particularly enjoyable! The three flavors Crazy Cucumber, Raspberry Chill and Mint Meets Ginger guarantee you a fresh taste experience - free of additives, vegan and of organic origin.

And now something to melt away: 30 sweet cool-downs

Finally, Willi shows you how to make a real barbecue fire:

Video: watson / Willi Helfenberger, Emily Engkent

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