Simple Summer Syrups, with Herbs

On hot summer days like these, it's important to stay cool. With temperatures of 100 degrees in many parts of the country, these recipes couldn't come at a better time! 

We've paired the fresh flavors of citrus with herbs found in most gardens - the results are bright, refreshing syrups that will remind you why you love summer!  The herbs add an unexpected twist and balance out the sweetness of the syrup perfectly.  With flavors including Lemon-Dill, Orange-Lime-Basil, and Mojto, we've got just the thing to keep you cool.

While it may be simply served with chilled water or club soda as a refreshing beverage, there are many other uses for these syrups. Try pairing with gin, vodka or rum for a summer cocktail, rimmed with one of our handcrafted sugar blends. Choose a sea salt and unique peppercorn, and drizzle syrup over grilled poultry or seafood for an effortless glaze, or over roasted vegetables such as carrots, beets or onions. For a healthy and refreshing dessert, drizzle over seasonal fresh fruit, or brush on cakes (such as pound cake or shortbread). With syrups this delicious, you'll keep finding new uses for them.

LEMON with DILL
3/4 c water
2  1/2 cups sugar (Maui white or gold)
10 or more dill stems
2 cups lemon juice

MOJITO:
3/4 c water
2  1/2 cups sugar, (Maui white or gold)
3/4 bunch mint
2 cups lime juice


ORANGE-LIME with BASIL:
3/4 cup water
2 cups sugar, (Maui white or gold)
10 or more basil stems
1 cup orange juice
1 cup lime juice



METHOD:

Bring water and sugar to a boil over medium heat.  Add herbs, lower heat and simmer 5 minutes.  Remove from heat and cool to room temperature. 

Before you cut the citrus to juice it, roll each one first.  This will make the juicing easier.

Add the citrus juice to the sugar-herb mixture and chill. I usually leave the herbs in, but you can also remove before you refrigerate.  Strain the syrup if you would like it clear, but I love the pieces of citrus.  Syrup keeps for several weeks refrigerated. Can also store in the freezer, but keep in mind it won't freeze solid due to it's sugar content.

Comments

[Lynne]

We have been making the most wonderful jalapeno simple syrup for Jalapeno Margaritas. I use 1 to 1 ratio of water to sugar, bring to a boil and simmer for 5 minutes, turn off the heat, then drop in the orange rind of one orange, one seeded and sliced jalapeno and 2-3 mint leaves. Cool and refridgerate. It has a bite but is not overwhelmingly hot. I use it in place of triple sec for making margaritas, and also add a couple of slices to fresh jalapeno to the drinks...yum