Herb-Infused Simple Syrup Master Recipe

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Book Description

Since 1990, Jerry Traunfeld has been the chef at the Herbfarm, a restaurant-nursery nestled in the foothills of the Cascade Mountains in Washington State devoted to propagating an exceptional variety of culinary herbs, edible flowers, and greens. People wait months for a table at this restaurant, where Traunfeld's unaffected yet sophisticated cooking unfolds in a nine-course dinner. Reading his recipes, you understand why.

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The Herbfarm Cookbook

Authors: Jerry Traunfeld

Date: March 2000

ISBN: 0684839768

Publisher: Scribner

Hardcover

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Herb-Infused Simple
Syrup Master Recipe
Recipe from: The Herbfarm Cookbook
by Jerry Traunfeld
Cookbook Heaven at Recipelink.com

Use this syrup to sweeten fruit compotes, fruit soups or sorbets, or to soak genoise or sponge cakes. It also makes a delicious drink when mixed with sparkling water or when used as sweetener for lemonade or iced tea. Poured into attractive bottles, a selection of several flavors make a wonderful gift.

Makes: 1 cup

1 cup sugar
3/4 cup water
Your choice of herb (see Herbal Infusions for Desserts)
Additional flavoring if desired (see Herbal Infusions for Desserts)

Combine the sugar and water in a small (1-quart) saucepan and place it over medium high heat. As soon as the syrup comes to a full boil and the sugar is completely dissolved, add the herbs and any additional flavoring, push them under the surface with a spoon, and immediately remove the pan from the heat. Cover the pan and let the herbs steep for 30 minutes. Pour the syrup through a fine sieve and press down firmly on the herbs with a back of a spoon to extract any syrup that is held in the leaves. Store in a covered bottle or jar in the refrigerator for up to 3 months.

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