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Flavored Syrups for Soda

Flavored Syrups for Soda Related:   drinks, gluten-free, July 4th, kid-friendly, low-fat, pareve, Shabbat, vegan, vegetarian

Prep time: 30 mins with cooling time

Cook time: 5 mins

Yield: Approximately 12 ounces finished syrup

Simple syrup is one part water to one part sugar. The base recipe for tasty fruit syrups is frozen fruit plus water plus sugar plus flavor. Why frozen fruit? It’s available year round, consistent in flavor and easy to use. You can use in-season fresh fruit; however, I prefer fresh fruit for eating and garnishing rather than for syrup. If you choose to use fresh fruit, you may need to adjust the sugar levels, depending on its sweetness. Do use fresh herbs, though, not dried. Try blueberry with sage or peach and basil. For a richer flavor, use cane or turbinado sugar, a sugar that still has some molasses flavor. Don’t stop at only adding plain seltzer, though. A bit of spice syrup to your morning coffee with 2% milk or almond milk makes a fierce rival to the coffee shop’s offerings, or jazz up lemonade with some seltzer and strawberry tarragon syrup.


  • Spice Syrup
  • 1 cup sugar
  • 1 cup water
  • 4 green cardamom pods
  • 1 star anise pod
  • ½ cinnamon stick
  • 1 vanilla bean, split and scraped
  • 6 cloves
  • 2-3 tiny pieces of nutmeg, broken off from larger seed
  • Strawberry Tarragon Syrup
  • 8 ounces frozen strawberries
  • 1 cup water
  • ½ cup sugar
  • 2 tablespoons fresh tarragon, finely chopped
  • Pinch of salt
  • Mango Jalapeño Syrup
  • 8 ounces frozen mango chunks
  • ¼ jalapeño pepper, sliced, with seeds
  • 1¼ cup water
  • ½ cup sugar


  • Spice Syrup: Bring contents to a boil in a small pan just until sugar melts. Remove from heat and allow to fully cool, about 1 hour. Strain through cheesecloth or a coffee filter. Bottle and keep refrigerated.
  • Strawberry Tarragon Syrup: Bring strawberries and water to a boil. Remove from heat, add sugar, tarragon and salt, and allow to cool. Strain through a mesh strainer, pressing on berries very gently to gather liquid, but not pulp. Bottle and keep refrigerated.
  • Mango Jalapeño Syrup: Bring mango, jalapeño and water to a boil. Remove from heat, add sugar and allow to cool slightly. At this point, remove the slices of jalapeño, or leave them in if you want a very spicy syrup. Puree the fruit using a stick blender. Strain mixture, discarding remaining fibrous pulp. Bottle and keep refrigerated.

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