My kids say it taste just as good as hershys chocolate syrup they love chocolate milk :)

I got tired of buying Torani simple syrup at $6.00+ per bottle every week. This recipe has the same viscosity and sweetness, but has a slight coloring and will not keep as long due to not having any added preservatives.

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I use this in many recipes for marinade base, or in baked goods, it's also really good on ice cream

Inspired from a recipe in a manga called Delicious Days of Martha. I mix it with warm water, cold water, even soda. Delicious and warm!

I ran out of commercial simple syrup, but remembered this recipe that I used to make.There isn't much to this recipe. It's really easy so just give it a go.Lemon is used but won't separate your milk tea or iced cafe au lait, so don't worry. Recipe by Yumi`s cafe

In June you can find blooming elder everywhere here. In parks, gardens or at forest borders. I love the fragrance of the umbels and they make a very fine syrup. When I go out to collct the umbels I make shure not to harvest the whole bush but to only pick three to four umbels per bush. I am very lucky to have some of these bushes in my family and friends gardens and they let me pick the flowers in exchange of some syrup. Storebought elderflower syrup is fine but it is more fun and luscious to make it yourself. Mix it with water, wine or Prosecco, add strawberries or mint or both or add a tbsp to a fruit salad.Hope you like it!

A delicious syrup I hope you give it a try!!!

Here is the basic recipe to make any flavor simple syrup. I love love trying this with wild harvested herbs or flowers. You can always try it with dried lavender or hibiscus from the store too. Mix it up. You can then use your syrup for coffee, lemonade, cocktails... Or bottle it and give it as a gift for someone else to enjoy.

Maple syrup is tasty but a little expensive.When I used this instead of maple syrup in a recipe, it was perfect! It increased my repertoire of dishes.This is a modification of a recipe from Patricio's macrobiotic recipe book. Thank you.It will keep for about 3 weeks in the fridge.Taste it after it has cooled, or you'll burn yourself! Recipe by Maecchino shokutaku