Keep simple syrup on hand for mixing cocktails or sweetening your tea or fresh-squeezed lemonade.–Frank Stitt
LC Simple Pleasures Note
Simple syrup. Complex taste. Well, let us qualify that. The potential for complexity is over the moon when you follow chef Frank Stitt’s lead and infuse the sugar and water concoction with fresh herbs or other aromatics. Just add a large bunch of mint, lemon thyme, basil, lemon verbena, or anything else you please to the hot syrup and let it infuse at least 2 hours and, preferably, overnight, in the refrigerator. Then strain the syrup. It’s that simple.
Simple Syrup
Ingredients
Email Grocery ListDirections
Combine the sugar and water in a small heavy saucepan and bring to a simmer over medium heat, stirring and swirling to dissolve the sugar. Dip a pastry brush in hot water and wipe down the sides of the pan to dissolve any sugar crystals that cling to the sides. Simmer for 2 minutes, then remove from the heat and let cool. Simple syrup keeps for weeks in a tightly sealed jar in the refrigerator.
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Simple Syrup Recipe © 2008 Frank Stitt. All rights reserved. All materials used with permission.
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Kim Venglar
The name says it all: simple. You’ll find this in my refrigerator at all times. The grandkids use it to make lemonade or limeade. They use equal parts water, juice, and simple syrup. They also use it in Kool-Aid. The other day at work when the sangria we made was a little tart, we used simple syrup to sweeten it so there wouldn’t be any undissolved sugar. The possibilities are endless.