Simple Syrup – Make Any Flavor

So many recipes call for simple syrup – lemonade, iced tea – to note just a couple. You can buy them in most liquor stores, but they don’t have all the great flavors you might want to use – like jalapeño in your margarita or lavender in your latte.

They are so easy to make yourself!

Here’s how you do it:

Place all the ingredients into a medium saucepan.

Bring to a boil, stirring constantly. Reduce the heat to low and simmer, stirring, until all the sugar is dissolved.

Let it simmer until it’s reduced by about half, stirring frequently.

Remove from the heat an cool.

Once you’ve let it cool, strain out the plant matter –

Pour it into a jar –

and store in the refrigerator.

Make sure you label and date it.

Voila! You’ve just made simple syrup!

A few  notes about the botanicals.

• When you are measuring, use the whole stem of the plant.

• If you are using dried or purchased herbs, like culinary grade lavender, use half the amount. 

• Taste it as it cools. If you think it needs a stronger flavor, add more herbs and repeat the process. 

© Copyright 2022 The Lazy Gastronome

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Simple Syrup

Easy recipe for making any flavor of simple syrup to use in other recipes.

Course: beverage, condiment

Cuisine: American

Keyword: baking, flavoring, lbrown sugar, mixed drinks, sweetener

Author: HelenFern

Ingredients

• 1 cup White, Granulated sugar
• 3/4 cup water
• 1 cup fresh botanicals (use 1/2 for dried)

Instructions

1. Place all the ingredients into a medium saucepan.

2. Bring to a boil, stirring constantly. Reduce the heat to low and simmer, stirring, until all the sugar is dissolved.

3. Let it simmer a gently until it is reduced nearly half, stirring frequently.

4. Remove from the heat an cool.

5. Once you've let it cool, strain out the plant matter and store in the refrigerator. Voila! You've just made simple syrup!

Recipe Notes

A few  notes about the botanicals.

• When you are measuring, use the whole stem of the plant.
• If you are using dried or purchased herbs, like culinary grade lavender, use half the amount. 
• Taste it as it cools. If you think it needs a stronger flavor, add more herbs and repeat the process. 

 

© Copyright 2022 The Lazy Gastronome

© Copyright 2022 The Lazy Gastronome

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