Herb Infused Simple Syrup

Herb Infused simple syrup can be used to sweeten iced tea, alcohol based drinks, and as a dressing for fruit salad.  You can also use it to make a glaze for bundt cakes or for drizzling over cake layers before frosting.

Herb Infused Simple Syrup
1 cup sugar**
1 cup water
your choice of herbs (see below for suggestions*)

Stir together ingredients in a medium saucepan over medium-high heat. Bring to a boil, stirring occasionally, and boil 1 minute or until sugar is dissolved.

Remove from heat, and let stand for 30 minutes. Pour liquid through a wire-mesh strainer into a cruet or airtight container, discarding spent herbs. Cover and chill for at least 4 hours before using.

Syrup may be stored in refrigerator up to 1 month.**

Makes about 1 1/2 cups.


*Suggestions (quantities are approximate):

• 1 cup mint leaves
• ½ cup chopped lemon verbena, basil, tarragon, cilantro, or angelica (leaves and stems)
• 3 rosemary sprigs (3 inches long)
• 3 sage sprigs (3 inches long)
• 6 sprigs thyme (or lemon thyme)
• 3-4 teaspoons fresh lavendar buds/flowers

**If you wish to make a more shelf stable syrup that will keep for about 6 months at room temperature, increase the ratio of sugar to water to 2:1 (2 cups sugar to 1 cup water). Simmer the mixture for 5-7 minutes, or until it turns clear.  For an explanation of how/why this works, visit Cocktail Jen

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