How to Make Simple Syrup

Name: How to Make Simple Syrup
Prep time: 2 min
Cook time: 5 min
Total time: 7 min
Ingredients: 1 cup of sugar (can sub for an equal amount of: coconut sugar, honey, maple syrup, brown sugar, or agave); 1 cup of water; optional flavor add ins: 3 sprigs of rosemary, 1 1/2 tablespoons of dried lavender, 1 1/2 cups of fresh raspberries, 1 vanilla bean (can sub for 1 1/2 teaspoons of vanilla extract), 1 cup of loosely packed mint leaves.

5.0

(3)

foodwithfeeling.com

Your recipes

Prep Time: 2 minutes

Cook Time: 5 minutes

Total: 7 minutes

Servings: 1

Cost: $11.98 /serving

Author : Brita Britnell

simple syrup

Ingredients

Remove All · Remove Spices · Remove Staples

1 cup of sugar (can sub for an equal amount of: coconut sugar, honey, maple syrup, brown sugar, or agave)1 cup of wateroptional flavor add ins: 3 sprigs of rosemary, 1 1/2 tablespoons of dried lavender, 1 1/2 cups of fresh raspberries, 1 vanilla bean (can sub for 1 1/2 teaspoons of vanilla extract), 1 cup of loosely packed mint leaves.

Export 1 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

In a small saucepan, combine the water and sugar and place over medium heat. Bring the mixture to a simmer and lower the heat a bit. Cook over low heat, stirring frequently, for about 5 minutes at which time the sugar should have completely dissolved and the syrup started to thicken. Let cool slightly and then pour into an air tight container for storage.

Step 2

In a small saucepan, combine the water, sugar, and rosemary sprigs and place over medium heat. Bring the mixture to a simmer and lower the heat a bit. Cook over low heat, stirring frequently, for about 5 minutes at which time the sugar should have completely dissolved and the syrup started to thicken. Let cool slightly, remove the rosemary, and then pour into an air tight container for storage.

Step 3

In a small saucepan, combine the water, sugar, and lavender and place over medium heat. Bring the mixture to a simmer and lower the heat a bit. Cook over low heat, stirring frequently, for about 5 minutes at which time the sugar should have completely dissolved and the syrup started to thicken. Let cool slightly and then strain the mixture through a sieve to remove the lavender. Pour into an air tight container for storage.

Step 4

In a small saucepan, combine the water, sugar, and fresh raspberries and place over medium heat. Bring the mixture to a simmer and lower the heat a bit. Cook over low heat, stirring frequently and gently mashing the berries a bit, for about 5 minutes at which time the sugar should have completely dissolved and the syrup started to thicken. Let cool slightly and then strain the mixture through a sieve to remove the raspberries. Pour into an air tight container for storage.

Step 5

First cut open your vanilla bean, scrape out the paste from inside and place both the paste and the bean in a small saucepan. Stir in the water and sugar and place over medium heat. Bring the mixture to a simmer and lower the heat a bit. Cook over low heat, stirring frequently, for about 5 minutes at which time the sugar should have completely dissolved and the syrup started to thicken. Let cool slightly and then spour into an air tight container for storage. You can store it with or without the vanilla bean.

Step 6

In a small saucepan, combine the water, sugar, and mint leaves and place over medium heat. Bring the mixture to a simmer and lower the heat a bit. Cook over low heat, stirring frequently, for about 5 minutes at which time the sugar should have completely dissolved and the syrup started to thicken. Let cool slightly and then strain the mixture through a sieve to remove the mint leaves. Pour into an air tight container for storage.