Looking for a way to punch up your favourite beverage? Try infused simple syrups! As easy to make as the name implies – equal parts granulated sugar and water and your favourite herbs infused together into a syrup that can be easily mixed into cocktails, soda water, tea or lemonade.
This is a great way to use up those herbs that are taking over your garden!
Here are some of my favourite infusions:
- Mint with demerara sugar – works wonderfully in mojitos and tea
- Rosemary – the woodsy herbal notes pair perfectly with aromatic gins
- Lavender – lovely in lemonade and gin & tonic
- Rose water – pairs well with tequila and fruit juices
Infused Simple Syrups
Add to your favourite cocktails & mocktails. Infused simple syrups add a sophisticated, aromatic flavour and a touch of sweetness.
EQUIPMENT
- glass mason jars with lids
- mesh strainer
- small saucepans
Ingredients
- 1 cup water
- 1 cup white granulated sugar
- assorted herbs: rosemary (4 sprigs), mint (large handful), lavender (1 tbsp of blossoms only) choose one herb per batch
- 1/3 cup rosewater
Instructions
- Rinse your herbs to clean. You will use one type of herb for each batch of syrup.
- Add water and sugar to saucepan over medium heat. Whisk to combine and bring to a boil. Continue stiring until sugar has dissolved.
- If making rose syrup, add the rosewater and stir and turn off heat. Cool completely and add to glass jar.
- If using herbs, select your herb of choice, add to saucepan, stir and turn off heat. Let the herbs infuse for 30 minutes. Remove herbs and strain syrup into a large measuring cup then add to glass jar.
- Store in the fridge for 1-2 weeks
Notes
Variations:
Substitute demerara sugar for granulated sugar for a richer, caramel coloured syrup. Works really well with mint.
Flavoured simple syrups will last 1-2 weeks in the refrigerator.
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