Makes a generous 2 cups
Herb syrups can be added to beverages, as well as fruits and desserts. The syrups here are designed for drinks with herbs; they are lightly sweet, but not overwhelmingly so. My favorite herbs for drinks include bay, basil, lemon herbs, mints and the citrus-scented geraniums.
- 2 cups water
- 1 cup sugar
- About 8 to 10 herb sprigs (4 to 5 inches long) or a large handful of leaves (for bay, only use 6 leaves)
- Combine water and sugar in a small saucepan, and bring to a boil over moderate heat. Add herbs, cover, remove from heat and let stand for at least 30 minutes.
- Remove leaves, squeezing them into the syrup to extract their flavor. Once cooled to room temperature, refrigerate. (If you are in a hurry, set the hot pan of syrup in an ice bath to cool it quickly).
- This syrup will keep in the refrigerator for a week to 10 days. Store for up to a year in the freezer.
Susan Belsinger is a frequent contributor who loves to sip herbal cocktails in her Maryland home.
Click here for the original article, Herbal Summer Cocktails.