Thoughts of Easter and spring flooded my weekend so I whipped up these simple syrups as a festive alternative to dying eggs (because how many hard boiled eggs can one honestly eat?). They are just as pretty and a bit more original. Use the syrups to flavor drinks and coffees on a warm spring day or give them as brunch favors with a simple tag and a length of velvet ribbon attached.

Simple syrup is very easy to make: Boil one cup of water and add in two cups of sugar. Stir until dissolved and then take off burner to cool. For the dyed syrups mix in about 1/4 cup of the food accent at the boiling stage and allow to fully cool. Strain the excess or leave in for appearance. My dye selections included, orange zest, mint, crushed strawberries, prickly pear and vanilla. Once fully cooled, bottle the syrups individually. One mixture will make 6-7 small bottles.