Make Herb-Infused Simple Syrups

By Briscoe White, The Grower’s Exchange

Midsummer is the perfect time to begin using all of those herbs that are at their peak! Almost any culinary herb that is currently in your garden will work, and the combinations are absolutely endless.

Basically, you are creating a flavored sweetener and how you use it is up to you.  A few of our favorite uses for an herb-infused simple syrup include:

• Sweetening iced tea, lemonade and coffee
• Added to any cocktail or mocktail (e.g. The Ultimate Mojito)
• Drizzled over yogurt or ice cream
• A substitute in any recipe that calls for water

And our favorite herbs to add, especially for the uses above:

• Lemon Herbs: Lemon Balm, Lemon Verbena or Lemon Thyme
• ANY mints
• Lavender – Thyme combination

The how to is so simple!  We suggest making enough to use for a bit, so this will make almost 2 cups.

Herb-Infused Simple Syrup Recipe

INGREDIENTS 1 1/2 cups water 1 1/2 cups sugar 8-10 sprigs Herbs (washed well)

INSTRUCTIONS

1. Bring the water and sugar to a slow boil. Stir to make sure that the sugar is completely dissolved.
2. Turn off heat and add the herbs. Gently stir the herbs in, and ‘bruise’ them by crushing against the side of the pan with the back of a spoon.
3. Allow the mixture to cool well, leaving the herbs in the water for at least 30 minutes.
4. Strain the liquid through a fine strainer, toss out the herbs and pour into a clean, lidded jar.
5. Store in the refrigerator for up to 30 days. Use generously.