It started with a glass of prosecco that tasted a little too flat, and a handful of lemon balm that desperately needed to be used. I thought: what happens if I just cook this down with a little sugar? The answer turned out to be one of the best improvisations I have ever made at the kitchen counter – a pale green, herbal syrup that transformed an ordinary sparkling wine into something you would happily pay 180 kroner for at a rooftop bar.
That is exactly the feeling homemade syrups give you. They are cheap, simple to make, and the effect is disproportionately large. And now that May is here and the garden is beginning to hum with life, there is no better time to start.
Here are three recipes – one for rhubarb, one for elderflower, and one for lemon balm – plus three ready-made drink suggestions you can put on the table this weekend.
Syrup no. 1: Rhubarb and pink pepper
Rhubarb is spring's most underrated flavor in the glass. It is tart, slightly earthy, and has a natural pink color that looks fantastic against bubbles. Pink pepper adds a subtle warmth that balances the sweetness perfectly – and makes the syrup something far more interesting than anything you find on the store shelf.
Ingredients
- 300 g rhubarb, cut into pieces
- 200 g sugar
- 2 dl water
- 1 tsp crushed pink peppercorns
Method
- Put the rhubarb, sugar, and water in a saucepan and heat over medium heat.
- Stir until the sugar has dissolved, then let it simmer for 15 minutes.
- Add the pink pepper for the last five minutes.
- Strain and pour into a sterilized bottle. Allow to cool.
- Keeps in the refrigerator for two to three weeks.
Drink suggestion – Rhubarb Spritz:
Pour 2 cl rhubarb syrup and 12 cl cold prosecco into a tall glass with ice. Top up with a splash of soda water. Garnish with a thin slice of rhubarb and a couple of fresh mint leaves.
A lighter brut prosecco works well here – something fruity and fresh without too much residual sweetness that clashes with the syrup. Giol Prosecco Brut is a safe choice: clean, apple-fruity, and with good acidity that lifts the rhubarb. Mionetto Treviso Prosecco Brut is another solid alternative with a little more floral character.
Syrup no. 2: Elderflower and lemon
Elderflower is the classic – and for good reason. The blossoms have a honeyed, almost musky fragrance that is almost magical alongside tart drinks. This syrup is like bottling a summer's day.
Fresh elderflower heads are available from the end of May through June, but you can easily use dried flowers from a tea shop – the result is surprisingly close to the original. Do not let a lack of fresh flowers stop you.
Ingredients
- 15–20 fresh elderflower heads (or 4 tbsp dried flowers)
- 250 g sugar
- 2 dl water
- Zest and juice of one unwaxed lemon
Method
- Bring the sugar and water to a boil, stirring until the sugar dissolves.
- Remove the saucepan from the heat. Add the elderflower and lemon zest.
- Leave to steep for at least 4 hours – preferably overnight in the refrigerator.
- Strain thoroughly and add the lemon juice. Pour into a bottle.
- Keeps chilled for three weeks.
Drink suggestion – Elderflower Hugo:
Hugo is already a classic, but with homemade syrup something extra happens. Fill a large wine glass with ice, pour in 3 cl elderflower syrup, 10 cl prosecco, and 5 cl soda water. Garnish with fresh mint and a slice of lime. Simple, elegant, irresistible.
If you want a non-alcoholic version, Rabl Kamptal Verjus Spritz works surprisingly well as a base – it has a natural acidity and wine-like complexity that carries the elderflower syrup beautifully, without feeling like a compromise.
Syrup no. 3: Lemon balm and ginger
Lemon balm is the herb that always grows a little too vigorously in the garden – and that is actually a gift. It has a fresh, mild citrus flavor without the acidity, and combined with ginger you get a syrup with real personality: warm, fresh, and a little unexpected. This one has quickly become a favorite among people who want something festive without going all-in on alcohol.
Ingredients
- 1 large handful of fresh lemon balm leaves (approx. 30 g)
- A thumb-sized piece of fresh ginger, finely sliced
- 200 g sugar
- 2 dl water
- Juice of ½ lemon
Method
- Bring the sugar and water to a boil. Stir until dissolved.
- Remove from the heat, add the lemon balm and ginger.
- Leave to steep for 2–4 hours. Strain and add the lemon juice.
- Pour into a bottle and store chilled.
- Keeps for two weeks.
Drink suggestion – Melisse Fizz (low-ABV or non-alcoholic):
This syrup is perfect if you want something festive without full alcohol – a natural choice when you want to keep a clear head and sharp flavors. Pour 2 cl lemon balm syrup into a tall glass with plenty of ice. Fill with 15 cl cold tonic or sparkling mineral water. Squeeze over a wedge of lemon and place a sprig of lemon balm as garnish.
Want a little more depth? Replace half the mineral water with a light, dry prosecco. Bepin de Eto Conegliano Valdobbiadene Prosecco Superiore Brut is a good choice here – it has a mineral, clean style that does not overpower the delicate herbal notes in the syrup.
Three things all good syrups have in common
After making countless syrups at the kitchen counter – with varying success – I have settled on a few principles that always hold:
1. Do not overheat. Herbs and flowers cannot withstand long boiling. Add them after the saucepan has been removed from the heat and let them steep like tea. That way you preserve the fine, volatile aromas that make the syrup interesting.
2. Balance is everything. The syrup should not dominate the glass – it should lift it. A good rule of thumb: start with 2 cl syrup per drink and adjust from there. Prosecco and soda water are forgiving partners that give you room to experiment.
3. Sterilized bottles. Pour boiling water into the bottle and lid before use. It doubles the shelf life and ensures you avoid unwanted guests in the syrup. A clean bottle is not just hygiene – it is respect for the ingredients you have spent time on.
Spring does not last forever, and neither do the rhubarb stalks or the elderflowers along the roadside. But a bottle of homemade syrup in the refrigerator – that is like having stored a piece of May for the days when you really need it.
Make them now. Share them with someone. Cheers.
