There are many simple syrup variations that use the same technique as simple syrup, but they include different ingredients. To make a vanilla or almond syrup, heat equal amounts of sugar and water in the saucepan and bring it to a boil on medium-high heat. Reduce the temperature to medium and simmer for three minutes.


Remove the syrup from the heat and set it aside to cool for 10 minutes.
Whisk in 2 teaspoons (10 ml) of vanilla or almond extract.Let the mixture cool completely before bottling.
 Combine the sugar, water, and coffee in a saucepan. Bring the mixture to a boil over medium heat, stirring occasionally to prevent burning and to incorporate all the ingredients. When the mixture boils, remove it from the heat.Set the mixture aside and let it cool to room temperature before bottling.
 To make cinnamon dolce simple syrup, replace the white sugar with brown sugar and maple syrup, use half the water, and add a stick of cinnamon. Bring all the ingredients to a boil in a saucepan over medium heat. Boil for five minutes, then remove the pan from the heat.


Leave the mixture to cool with the cinnamon stick for about 15 minutes.
Remove the stick, and transfer the mixture to a bottle. Store in the refrigerator., Whisk together all the ingredients in a small saucepan. Bring the mixture to a boil over medium-high heat, stirring regularly. When the mixture boils, reduce the heat to medium and simmer for 10 minutes.


After 10 minutes remove the pan from the heat and let it cool.
When the syrup reaches room temperature after about an hour, strain it through a strainer lined with cheesecloth to remove the pumpkin puree and spices.
Transfer to a bottle and refrigerate.
Try vanilla or almond simple syrup.
Make coffee-flavored syrup.
Make a cinnamon dolce variety.
Make seasonal pumpkin simple syrup.
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