Recipe: The Herbfarm Herb-Infused Simple Syrup Master Recipe
Herbs and SpicesHERB-INFUSED SIMPLE SYRUP MASTER RECIPE
"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.
Source: The Herbfarm Cookbook by Jerry Traunfeld
"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.
Source: The Herbfarm Cookbook by Jerry Traunfeld
MsgID: 1438817
Shared by: Betsy at Recipelink.com
In reply to: Recipe: The Herbfarm Herbal Infusions for Desser...
Board: Copycat Recipe Requests at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: The Herbfarm Herbal Infusions for Desser...
Board: Copycat Recipe Requests at Recipelink.com
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Reviews and Replies: | |
1 | Recipe: The Herbfarm Herbal Infusions for Desserts and Other Flavorings |
Betsy at Recipelink.com | |
2 | Recipe: The Herbfarm Herb-Infused Milk or Cream Master Recipe |
Betsy at Recipelink.com | |
3 | Recipe: The Herbfarm Herb-Infused Simple Syrup Master Recipe |
Betsy at Recipelink.com |
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