Herb Syrup Recipes

HERB SYRUP

Herb Syrup image

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

Ingredients

1 1/4 cups sugar
One of the following: 2 fresh bay leaves or 1 ounce fresh tarragon, fresh mint, fresh lemon verbena, or fresh lemongrass

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

Fresh Flower/Herb Syrup image

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

Ingredients

1 cup fresh edible flowers or 1 cup herbs
2 liters boiling water or 2 quarts boiling water
3 kg sugar or 6 lbs sugar
60 g citric acid or 2 ounces citric acid
2 to 3 lemons, juice of

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 image

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

Ingredients

1 cup white sugar
1 cup water

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

Simple Syrup image

Provided by Food Network

Time 10m

Yield 2 1/3 cups

Number Of Ingredients 3

Ingredients

2 1/2 cups sugar
Full 1 cup water
1/2 lemon, juiced

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

Herb Syrup image

Provided by Lulu Powers

Number Of Ingredients 2

Ingredients

1 cup sugar
1/2 cup chopped fresh rosemary or mint

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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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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