If you frequent coffee shops, enjoy baking or love making fun drinks at home like I do, I suggest you start making your own syrups. 

If this idea sounds even slightly intimidating, I promise you the art of making syrups is a lot simpler than it may seem.

I started making my own syrups after growing tired of pricey drink orders at coffee shops. While I love supporting local coffee shops with the occasional treat, this practice is not sustainable on a daily basis. So, I decided to try my hand at making my own lavender syrup.

I found myself surprised by the ease of the process, and I have not purchased syrup at a store since then. 

When you make your own syrups, you can control the potency, ingredients and flavors. So, you end up with a syrup that often tastes much better than those you can find on store shelves and is less laden with preservatives, dyes and unnecessary ingredients. 

In addition to these benefits, I find making my own syrup is a lot less expensive than buying it. As a college student, those little swaps can add up, and this is a helpful one to implement. 

The syrup I make the most often is lavender syrup, so I’ll outline this simple process for you.

To make any syrups, the basic supplies you’ll need include a small pot, a very fine sieve, measuring spoons and cups, a bowl with a spout and a jar or vessel to store your syrup in.

For lavender syrup, the ingredients you need include water, granulated white sugar and culinary-grade dried lavender buds. 

The lavender buds must be culinary-grade and they must be dried, making this ingredient a bit difficult to find. I procure my lavender from Bushel &Peck’s co-op, and Eau Claire Herbal also sells some. 

After you have your supplies and ingredients gathered, you’re ready to begin the following steps.

First, combine one cup of water with one cup of granulated white sugar in a small pot over medium-high heat. Let this mixture come to an intense simmer and stir until the sugar has completely dissolved, which should take about 5-10 minutes. 

Next, remove the pan from the heat and add two to three tablespoons of the lavender buds, depending on how intense you want the lavender flavor to be. I usually add two tablespoons. Stir everything together until combined.

Let everything steep for 20 minutes, then prepare your bowl with a spout. Set your sieve atop the bowl and pour the syrup mixture through the sieve. Gently press down on the lavender buds to drain any remaining liquid.

Finally, pour the finished syrup into the jar or vessel you want to store it in. Allow it to cool before storing in the refrigerator. And you’re done.

This homemade syrup should last for up to a month in the fridge and can be used to make flavored lattes, Italian sodas, baked goods, flavored whipped cream and more. 

Of course, the possibilities for making syrups are not limited to lavender. My favorite way to decide which syrup I’m making next is to see what ingredients I have on hand and creatively use and combine them to make fun flavors. 

Last summer, I found myself with an abundance of blackberries one day and decided to make them into a syrup. 

Making syrups is a wonderful way to use up any berries you have that are on the edge of going bad. Chances are, you have something in your kitchen that could become a delicious syrup.

So, next time you catch yourself sighing as you pay $1 for adding a syrup at a coffee shop, head home and try your hand at making your own syrup.

O’Brien can be reached at [email protected].