Herb Syrups | Gluten Free, Low FODMAP

These syrups, or cordials, are great mixed with sparkling water for a drink or cocktail. They can also be used in marinades and desserts. They are very easy to make, and can use whatever seasonal herbs and flavourings you have!

Herb Syrups


About 1 litre for each


You can easily adjust these recipes to add extra herbs, spices or flavourings, as you like. Experiment!

Basil Syrup

  • 2 cups basil leaves
  • 2 cups sugar
  • 6 cups filtered water

Mint + Lemon Syrup

  • 2 cups mint leaves
  • Zest or peel of one lemon
  • Juice of one lemon
  • 2 cups sugar
  • 6 cups filtered water

Ginger Syrup

  • 3cm x 3cm Ginger root, finely sliced or grated
  • 2 cups sugar
  • 6 cups filtered water
  • Optional: 1 Lemongrass stalk, finely grated


  1. In a 2 litre heatproof jug, or saucepan, stir to combine the sugar and water
  2. Add flavourings, as per whichever recipe you are using
  3. Simmer for up to 1 hour, stirring occasionally
  4. Strain into a clean bottle
  5. Store in the fridge for a couple of weeks
  6. Dilute with sparkling water to taste


  • If you want a thicker syrup, either start with less water or cook for longer
  • You can use the tough stem from lemongrass, the peelings and knobbly bits from ginger, or the basil stalks, to reduce waste and make the most of the leftover bits


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