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Herbal Summer Cocktails: Sweet Herbal Syrup

By Susan Belsinger
August/September 2006
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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)
  1. 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.
  2. 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).
  3. 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. 








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