1/2 cup fresh mint
1/2 cup fresh basil
1/4 cup dried lavender
1/4 cup fresh rosemary
1/4 cup fresh thyme
5 cups sugar for syrup (or 1 cup for each syrup you plan on
making)
5 cups water for syrup (or 1 cup for each syrup you plan on
making)
To make the herb syrups:
Add 1 cup water and 1 cup sugar to a
medium sauce pan over medium-low heat and stir until the sugar completely
dissolves.
Once the sugar has
dissolved, turn off the heat and add the fresh herb. Stir until all the leaves
are coated in syrup and let steep for 15 minutes. Strain into a glass jar and
let cool before serving. Store in the fridge for up to two weeks.
Fruit Simple Syrups
Ingredients
1
cup granulated sugar1 cup water
1 1/2 cups fruit, frozen or fresh, or squeezed fruit juice. Fruit should be peeled and washed and cut into smaller pieces when applicable.
Instructions
Bring the sugar, water and
fruit to a boil. Turn down the heat and allow
the mix to simmer for 20-25 minutes or until the fruit very soft and
coming apart. Remove from heat and pour the
mixture through a fine mesh strainer. Allow to fully cool. Store in the refrigerator.
Notes: Use syrups with club
soda, lemonade, iced tea, hot tea or water. Pour over cake or ice cream.
Possible
fruits: strawberries, raspberries, cherries, blueberries, blackberries,
peaches, oranges, limes, lemons, rhubarb, grapefruit.
Ginger simple
syrup
5 ounces fresh ginger root (peel only if you would like to
reuse the ginger)
1 1/2 cups water
3/4 cup granulated sugar
Cut the ginger into thin, round slices,
then slice it into small pieces. Place the ginger, water, and sugar in a medium
saucepan. Bring to a boil over medium-high heat, then reduce the heat to a
simmer. Allow the mixture to simmer for 30 minutes, then remove from heat and
let cool. Strain the syrup through a fine mesh strainer into a small, sealed container.
Note: If peeled prior to
simmering, the leftover cooked ginger will be candied and can be used as a
mix-in for cookies, cakes, or even ice cream
