*Mint Simple Syrup:  Add 1 cup of mint leaves with the sugar and water.  Remove from heat and let syrup steep, about 30 minutes.  Pour syrup into a glass jar through a mesh strainer to remove mint leaves; let cool.

*Jalapeño Simple Syrup:  Add jalapeño slices after you’ve dissolved the water and sugar.  Add one jalapeño for the ever so slightest bite of heat.  Add 2 if you do want more spice.  

*Blueberry Syrup:  Add 1-pint (fresh or frozen) blueberries to the water and sugar.  Boil until the berries begin to burst, about 8-10 minutes.  Remove from the heat and cool for 5-10 minutes.  Transfer the mixture to a blender and blend until smooth.  Strain the syrup through a fine-mesh sieve.  Store in an airtight container in the refrigerator for up-to one month (if it lasts that long).

*Lavender Simple Syrup:  Add 1 tablespoon fresh lavender leaves (culinary grade) to the sugar and water.  Remove from the heat and let syrup steep, about 30 minutes.  Pour syrup into a glass jar through a mesh strainer to remove blossoms; let cool. 

*I’m using the simple here mixed into an alcoholic drink, however, these can be used in teas, coffees, and even for desserts.  Hello, oat milk lavender latte!