Making the syrups
I started off by chopping up each plant in their respective jars, and then set about making a “simple syrup”. This is a 1:1 measure of sugar to boiling water; for this, I used 150g of caster sugar, and 150ml of water (the 1:1 ratio signifies equal measures, so a 2:1 measure would create a thicker and sweeter syrup – e.g. 300g of sugar to 150ml of water).
Add the water to the sugar, mix until it’s dissolved, and then pour the syrup over the contents of a jar. Repeat for all three… and that was it!
I then waited around 24 hours, and then strained each jar into a bottle. This gives enough time for the plain syrup to take the flavour of the contents, as well as a nice hint of colour. Not so complicated at all!
Of course, you don’t necessarily need to infuse the sugar syrup with flavour – your drinks can still be sweetened up with a plain syrup!