Herb Syrup Recipes
HERB SYRUP
Make this for our Fruit-and-Herb Sorbets: White Peach and Bay Leaf; Cantaloupe and Tarragon; Green Apple and Mint; Blueberry and Lemon Verbena; Lychee and Lemongrass.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 2 cups
Number Of Ingredients 2
Steps:
- Stir together sugar and 1 1/4 cups water in a small saucepan. Bring to a boil over medium-high heat, stirring constantly, until sugar has dissolved. Add herbs, and remove pan from heat immediately. Let syrup cool completely. Refrigerate syrup in an airtight container at least 8 hours, or up to 1 day. Just before using, pour the syrup through a fine sieve into a large bowl; discard the herbs.
FRESH FLOWER/HERB SYRUP
This is a traditional family recipe that I would like to keep as this syrup is really delicious and fresh. Usually I use bee balm flowers. This latin name of this herb is Monarda didyma. Other names: bergamot herb, scarlet beebalm, scarlet monarda, Oswego tea, or crimson beebalm. The same recipe is also applicable for flowers such as elder, honeysuckles, hibiskus, scented geraniums, violets, rose petals, pansies, citrus, lavender, basil. You can prepare this with different herbs too such as mint, sage, rosemary and much more.
Provided by Artandkitchen
Categories Beverages
Time P2DT30m
Yield 4 1 liter bottles
Number Of Ingredients 5
Steps:
- Join all ingredients in a large pot.
- Mix well until sugar and citric acid are dissolved.
- Let sit 2 days.
- Sieve and bring to boil.
- Fill the hot syrup in bottles (be careful while working with hot syrup).
- Serve with cold water or mineral water.
- Ideas: Use this syrup on plain yogurt, on ice cream, with sparkling wine, and many other ways.
Nutrition Facts : Calories 2907.8, Fat 0.1, Sodium 22.7, Carbohydrate 751.5, Fiber 0.1, Sugar 749.1, Protein 0.1
SIMPLE SYRUP
Simple syrup is a commonly used ingredient in many cocktails and other drink recipes. It's also easy to make!
Provided by Allrecipes Member
Categories Syrups
Time 30m
Yield 16
Number Of Ingredients 2
Steps:
- In a medium saucepan combine sugar and water. Bring to a boil, stirring, until sugar has dissolved. Allow to cool.
Nutrition Facts : Calories 48.4 calories, Carbohydrate 12.5 g, Sodium 0.4 mg, Sugar 12.5 g
SIMPLE SYRUP
Provided by Food Network
Time 10m
Yield 2 1/3 cups
Number Of Ingredients 3
Steps:
- Combine all 3 ingredients in a nonreactive 2-quart heavy-bottomed saucepan over medium-high heat and bring to a boil. All the sugar crystals should completely dissolve. Remove from the heat and pour into a clean medium-size bowl. Let cool completely before using. If you are short on time, you can cool the syrup over an ice bath. Simple syrup can be stored in the refrigerator, indefinitely, if kept in an airtight container.
HERB SYRUP
Provided by Lulu Powers
Number Of Ingredients 2
Steps:
- 1. Bring 1 cup to boil in a small saucepan over low heat and add the sugar and herb. Boil until the sugar is completely dissolved, about 2 minutes.
- 2. Strain through a colander into a bowl.
- 3. Let the syrup cool and combine with the fruit.
- 4. Serve immediately or store for us to 1 month in the refrigerator.
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- Carefully rinse your herbs clean. You will use one type of herb for each batch of simple syrup. Here, I am making three batches - basil, rosemary, and mint.
- Bring water to a boil. Add the sugar and whisk into the boiling water. Continue whisking till sugar is dissolved.
- Add herb of choice to the syrup. Let it boil for 60 seconds.Remove from heat and let the herbs steep for about 30 minutes as the syrup cools. Use a slotted spoon to remove the herbs from the syrup.
- Pour the cooled syrup through a fine mesh strainer or multiple layers of cheesecloth into a glass bottle or jar.
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From blog.mountainroseherbs.com
Total Time 1 hr 40 mins
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Total Time 1 hr 40 mins
- Make a very strong decoction, using 1 ounce of herb per 16 ounces of water. Warm over low heat and bring to a simmer. Then cover partially and reduce the liquid down to half its original volume.
- Warm the mixture over low heat until well combined. Stir constantly, and don't heat above 110 degrees! (Optional: Add 1 part tincture to 3 parts syrup for an herbal boost and longer shelf life.)
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- Bring a large pot of water to a boil over high. Arrange a double layer of cheesecloth in a strainer, and place strainer over a medium bowl so that strainer rests a few inches above bottom of bowl; set aside. Prepare an ice bath by filling a large bowl with ice water.
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Bring to a boil over medium-high heat, stirring constantly, until sugar has dissolved. Add herbs, and remove pan from heat immediately. Let syrup cool completely. Refrigerate syrup in an airtight container at least 8 hours, or up to 1 day. Just before using, pour the syrup through a fine sieve into a large bowl; discard the herbs.
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