Herb Syrup Recipes
HERB SYRUP
Make this for our Fruit-and-Herb Sorbets: White Peach and Bay Leaf; Cantaloupe and Tarragon; Green Apple and Mint; Blueberry and Lemon Verbena; Lychee and Lemongrass.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 2 cups
Number Of Ingredients 2
Steps:
- Stir together sugar and 1 1/4 cups water in a small saucepan. Bring to a boil over medium-high heat, stirring constantly, until sugar has dissolved. Add herbs, and remove pan from heat immediately. Let syrup cool completely. Refrigerate syrup in an airtight container at least 8 hours, or up to 1 day. Just before using, pour the syrup through a fine sieve into a large bowl; discard the herbs.
HERB SYRUP
Provided by Lulu Powers
Number Of Ingredients 2
Steps:
- 1. Bring 1 cup to boil in a small saucepan over low heat and add the sugar and herb. Boil until the sugar is completely dissolved, about 2 minutes.
- 2. Strain through a colander into a bowl.
- 3. Let the syrup cool and combine with the fruit.
- 4. Serve immediately or store for us to 1 month in the refrigerator.
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