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This is a simple syrup that makes a great base for a refreshing cocktail or a non-alcoholic fizzy drink. You can also use it in desserts, on vanilla ice cream or your sunday pancakes. Juniper goes really well with grapefruit and it gives this syrup somewhat of a gin-vibe.

Makes one 8 oz glass or bottle

1 cup of freshly squeezed pink grapefruit juice (about 2 grapefruits) 1 cup muscovado sugar 1 tbsp juniper berries

Lightly crush the juniper berries in a mortar. Heat the juice, sugar and juniper berries in a saucepan over medium heat until the sugar dissolves, stirring frequently. Reduce the heat and simmer, stirring periodically, for about 15-20 minutes. Pour the syrup through a sieve to remove the juniper berries. Let cool for about 30 minutes and pour into a jar or bottle. Store in the refrigerator for up to 6 months.


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