Few things are as easy to make as simple syrup, and few things are as versatile for the majorly minimal effort. It's a lot of bang for your buck, time, and energy, and if you're not already making simple syrups in your kitchen you're missing out on some serious deliciousness. Lately we've been making impromptu flavor combinations based on whatever is in the fridge or overtaking the garden. If you've recently visited us you've probably even left with a bottle of some sugary concoction or another. We've been making a lot of syrup! And why not? You can put it in cocktails (duh) which is amazing, but you can also add simple syrup to your morning coffee, lattes, hot or iced teas, or even freeze it into sweet, flavorful ice cubes to add to seltzer water, sangria, champagne or wine if you're fine with being one of those I-put-ice-in-my-wine-types (in this summer heat I'm already there!). Below are three of the most interesting combinations we've been stirring up in the kitchen:

Cucumber Rosemary Syrup:

1/2 cup boiling water

1/4 cup sugar

3 sprigs of rosemary

1/3 cup peeled and chopped cucumber

Bring 1 cup of water to a boil and measure out 1/2 cup of the remaining water after boil is reached into a heat safe bowl. (Be careful! If you're nervous to pour boiling water into a measuring cup simply measure out 2/3 cup of water and boil that instead, it should boil down to about 1/2 a cup-- close enough anyways!) Add 1/4 cup of sugar and stir until dissolving. Add 3 rinsed rosemary sprigs and the prepared cucumber. Allow to sit for 45 min. Strain mixture into another bowl or container removing the rosemary and cucumber pieces. Store in refrigerator for up to 1 week. Or freeze as ice cubes indefinitely.

Jalapeño Ginger Syrup:

1/2 cup boiling water

1/4 cup sugar

1/8 cup peeled and sliced fresh ginger

2 tbsp thinly sliced jalapeño

Bring 1 cup of water to a boil and measure out 1/2 cup of the remaining water after boil is reached into a heat safe bowl. (Be careful! If you're nervous to pour boiling water into a measuring cup simply measure out 2/3 cup of water and boil that instead, it should boil down to about 1/2 a cup-- close enough anyways!) Add 1/4 cup of sugar and stir until dissolving. Add prepared ginger and jalapeño. Allow to sit for 45 min. Strain mixture into another bowl or container removing the ginger and jalapeño. Store in refrigerator for up to 1 week. Or freeze as ice cubes indefinitely.

Lavender Lemon Syrup:

1/2 cup boiling water

1/4 cup sugar

6 sprigs lavender

juice from 1/2 lemon

Bring 1 cup of water to a boil and measure out 1/2 cup of the remaining water after boil is reached into a heat safe bowl. (Be careful! If you're nervous to pour boiling water into a measuring cup simply measure out 2/3 cup of water and boil that instead, it should boil down to about 1/2 a cup-- close enough anyways!) Add 1/4 cup of sugar and stir until dissolving. Add rinsed lavender sprigs and lemon juice. Allow to sit for 45 min. Strain mixture into another bowl or container removing the lavender sprigs. Store in refrigerator for up to 1 week. Or freeze as ice cubes indefinitely.

I hope you'll enjoy these recipes! If you have a favorite simply syrup combination you make at home I would absolutely love to know what flavors you make. Please share your own recipes in the comment section below for others to try.

Enjoy!