Add to your favourite cocktails & mocktails. Infused simple syrups add a sophisticated, aromatic flavour and a touch of sweetness.
Course: Drinks
EQUIPMENT
glass mason jars with lids
mesh strainer
small saucepans
Ingredients
1cupwater
1 cupwhite granulated sugar
assorted herbs: rosemary (4 sprigs), mint (large handful), lavender (1 tbsp of blossoms only)choose one herb per batch
1/3cuprosewater
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.