Shelf-Stable Syrup

Syrups are traditionally made by making a strong tea, then dissolving a lot of sugar into it. However, we prefer this method, which makes a stronger, more shelf stable recipe using less refined sugar thanks to the addition of alcohol. Syrups are typically taken by the teaspoon.

What You’ll Need:

  • Chopped fresh herb or dried plant material
  • Honey (preferably raw)
  • 100-proof vodka
  • Jar with lid, strainer, measuring cup


  • Loosely fill your jar with fresh herb (half full for dried)
  • Cover with a combination of 50 percent honey, 50 percent vodka.
  • Shake vigorously to combine.
    Shake periodically and strain after 2 to 4 weeks.

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