5
Cucumber-Mint-Basil Syrup
This syrup screams s ummer, not only because
these fresh herbs are abundant then, but it is very
refreshing when stir red into a glass of soda water.
Makes about 2 cups
2 cups Simpl e Syrup (Version 2 )
½ large English cucumber, thinly sliced
¹∕³ cup fresh mint leaves
(about 25 medium leaves)
½ cup fresh basil* l eaves
(abou t 25 medium to large lea ves)
1. Bring the syrup to a boil in a small saucepan.
Once it boils, remove pan from heat and add the
remaining ingredients. Cover and steep for 30
minutes.
2. Strain the steeped syrup, discarding the
cucumber and herbs. Allow to cool completely
before using. Syrup can be stored in an airtight
container in the refrigerator for up to a month.
Vanilla Syrup
Adding the vanilla syru p to a glass of soda water is
reminiscent of a light c ream soda. Throw in a shot
of rum or vodka and then pou r over ice.
Makes about 1½ cups
1½ cups Simple Sy rup (Version 1)
1 vanilla bea n, split lengthwis e
1. Bring the syrup to a boil in a small saucepan.
Once it boils, remove pan from heat and add the
split vanilla pod. Cover and steep for 30 minutes.
2. Allow to cool completely. Transfer syrup,
including the vanilla pod, to an airtight container
and allow to steep for 8 to 10 hours in the
refrigerator. The syrup can remain in the
refrigerator for up to one month.
Honey-Lavender Syrup
Herbal and sweet – this syr up does not use the
standard simple syru p, rather the combination of
honey and sugar tames the floral lavender.
Makes about 1½ cups
½ cup honey
½ cup granulated sugar
1 cup water
1 tablespo on fresh lavender fl owers
(from a bout 3 to 4 sprigs)
1. Put the honey, sugar and water in a small
saucepan and bring to a boil over medium-high
heat. Reduce heat and simmer until sugar is fully
dissolved. Remove saucepan from heat and add
the lavender. Cover and steep for 30 minutes.
2. Strain the steeped syrup, discarding the
lavender. Allow to cool completely before using.
Syrup can be stored in an airtight container in
the refrigerator for up to a month.
Strawberry Syrup
Your kids will love this tasty syr up and its beautiful
color. If you have other berries, such as raspberries
or blackberries , use those in place of the
strawberries for your own twist.
Makes about 1 cup
1 cup simple s yrup (Version 1)
1 cup thinly sliced strawberries
(about 8 medium berries)
1. Bring the syrup to a boil in a small saucepan.
Once it boils, remove pan from heat and add the
strawberries. Cover and steep for 30 minutes.
2. Strain the steeped syrup, discarding the berries.
Allow to cool completely before using. Syrup can
be stored in an airtight container in the
refrigerator for up to a month.