Spice up your cocktails with these easy and elegant elixirs!
Simple syrup lives up to its name: it is very easy to make. All you need is sugar and water. Once you add a flavor component, you have a versatile concoction that can be used in everything from drinks to desserts. Fresh herbs, spices, and fruits provide depth of flavor and color. Each syrup in the recipes that follow is made slightly differently to extract the best flavor from the given ingredient. Store the syrups in glass bottles or mason jars with a garnish. They make an excellent host gift!
Equipment: cutting board; peeler; chef’s knife; dry and wet measuring cups; small saucepan with a tight-fitting lid; spoon; strainer; glass jars; funnel (optional)
Rosemary Syrup Ingredients:
2 cups granulated sugar
1 cup water fistful of rosemary sprigs
Blood Orange Syrup Ingredients:
2 cups granulated sugar
1 cup water
¼ cup freshly squeezed blood orange juice, strained of pulp (juice of 1-2 blood oranges)
Ginger Syrup Ingredients:
2 cups granulated sugar
1 cup water 2-inch finger of ginger, peeled and cut into thin slices
ROSEMARY SYRUP: Place 2 cups of sugar and 1 cup of water in a small saucepan over medium-high heat. Cook until the sugar has dissolved and the liquid becomes clear, stirring carefully and gently to incorporate the sugar with the water without splashing. Adjust the heat as needed to make sure the liquid does not boil. Add the rosemary sprigs to the syrup, cover the the saucepan with a tight-fitting lid and remove from the heat. Steep for 20 minutes, remove the lid, and strain. Cool to room temperature, then store in an airtight glass jar or bottle in the refrigerator for up to one month.
ILOC tip: be very careful when stirring the sugar with the water. If there are any drops of sugar-water on the side of the pan it will burn as the syrup cooks, which can in turn compromise the end result. Should this happen, dip a clean pastry brush in water and wipe away the splatter. It's all about technique, not torture!
"Adding a fresh sprig of rosemary to the bottle of syrup not only makes for a beautiful presentation but helps to identity the flavor since the color is quite subtle."
BLOOD ORANGE SYRUP: Place 2 cups of sugar and 1 cup of water in a small saucepan over medium-high heat. Cook until the sugar has dissolved and the liquid becomes clear, stirring carefully and gently to incorporate the sugar with the water without splashing. Adjust the heat as needed to make sure the liquid does not boil. Once the liquid is clear, remove from the heat. Cool to room temperature, then stir in the strained blood orange juice. Store in an airtight glass jar or bottle in the refrigerator for up to one month.
GINGER SYRUP: Place 2 cups of sugar and 1 cup of water in a small saucepan over medium-high heat. Cook until the sugar has dissolved and the liquid becomes clear, stirring carefully and gently to incorporate the sugar with the water without splashing. Adjust the heat as needed to make sure the liquid does not boil. Add the slices to the syrup, cover the the saucepan with a tight-fitting lid and simmer gently for 10 minutes. Remove the pan from the heat, remove the lid, and strain. Cool to room temperature, then store in an airtight glass jar or bottle in the refrigerator for up to one month.
Each syrup makes approximately 2 cups.
