Herbal Summer Cocktails: Sweet Herbal Syrup

<em>Makes a generous 2 cups<br />
</em>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.</p>
<li>2 cups water</li>
<li>1 cup sugar</li>
<li>About 8 to 10 herb sprigs (4 to 5 inches long) or a large handful of leaves (for bay, only use 6 leaves)</li>
<li>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.</li>
<li>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).</li>
<li>This syrup will keep in the refrigerator for a week to 10 days. Store for up to a year in the freezer.</li>
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<em>Susan Belsinger is a frequent contributor who loves to sip herbal cocktails in her Maryland home.</em>
<p>Click here for the original article, <a href=”https://www.motherearthliving.com/cooking-methods/good-vibrations-with-herbal-libations.aspx”>Herbal Summer Cocktails.</a>

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