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How To Make Homemade Herb Or Fruit Syrup

April 20, 2020 by Jonathan Paxley

We have gone through the A-Z of gomme on our How To Make Gomme post.

Please make sure you read that first if you are not au fair with how to make gomme. Let’s not run before we can walk.

Once you have cracked gomme, its time to start looking at creating flavoured syrups.

In this post, we are going to focus on herb syrups such as mint and fruit syrups such as raspberries.

The flavour of homemade syrups are incredible in comparison to the lightweight off the shelf varieties.

100% worth the extra effort.

Preparing Herb Syrup

Making herb syrup is not as simple as steeping herbs in the liquid during the gomme making process.

Before any herb syrup making, such as mint, you must blanch the herbs first. The reason for this is to combat (we are going to get a little cheffy and scientific here) enzymatic browning.

Without going into too much boring detail, steeping fresh herbs in hot syrup causes the polyphenols in the plant to allow the enzymes to brown when they encounter oxygen.

The result will be a syrup that’s an unappealing brown shade. Far from ideal.

The eye eats first after all.

To outwit science, the method is to blanch the herbs. Bring a pan of water to the boil and drop the herbs in the liquid for 15-30 seconds before removing and placing immediately in an ice bath

This clever trick ensures the enzymes don’t wreck your tasty syrup.

Making Herb Syrup

Once you have created your gomme syrup solution (to the correct ratio) leave it to cool. Take the blanched herbs, remove the stalks and place in a blender. Add the cooled syrup and whizz the solution up.

Sieve the little bits out of the mixture and store in a bottle. Refrigerated this should last you about 4 weeks.

Mint Syrup Recipe

Big Handful Mint (approximately 50g)
250ml Gomme Syrup

Blanch the mint as per the instructions above. Be sure not to expose it to heat for too long or it will lose all its flavour.
Remove stalks and blend mint into the gomme syrup.
Strain the liquid to remove excess fibres. Bottle Up

Preparing Fruit Syrup

Another whole world of flavour possibilities. There are a few methods of making fruit syrups that vary dependant on what type of fruit you are dealing with.

Fruit syrup does not require blanching. In terms of preparation, we will look at soft fruits and tough fruits as they both use different methods of preparation.

Soft Fruit Syrup

For soft fruits such as raspberries or strawberries, the method is simple. Steep your fruit in hot water and simmer for 5-10 minutes.

As a ratio we look to 1 punnet (approx. 250g) to 250g water – so the 1:1 ratio.

Once the times up, strain the solution so you are left with a clear fruit water (you can strain through a coffee filter to get crystal clear syrup – your call). Add in your sugar as per The How To Make Gomme post.

Tough Fruit Syrup

The tough guys of the fruit world, such as ginger or rhubarb need a different approach. For this, we need to get heavy.

Chop up the fruit or root into small pieces and blend it with boiling water and sugar. Ratios here are 1:1:1

Blend it up and then simmer in a pan for a few minutes. Cool, Sive and bottle up.

Ginger Syrup Recipe

250g Ginger (cut into chunks – no need to peel)
250ml Water
250g Sugar

Boil water and add all ingredients to a blender.
Whizz up and then put in a pan and simmer for 5 minutes.
Strain the mixture to remove most of the ginger fibre.
Cool and bottle.

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