- 1/4 cup pure water
- 1/4 cup evaporated cane juice OR honey
- your choice of herbs, coarsely chopped (see notes below for ideas and quantities)
- small, heavy bottomed saucepan
- small, heat-proof bowl
- fork or small sieve
- Place water and sugar in a small heavy-bottomed saucepan and bring to a boil over medium-high heat.
- Let boil for about 1 minute, then pour into small heatproof bowl and add the chopped herbs.
- Stir to make sure the herbs are entirely covered with the syrup, let sit for at least 10 minutes, then strain the herbs out with a fork or small sieve, pressing them to release any remaining syrup back into the bowl.
- Let sit until cool, then use in the recipe as directed.
- For mint sugar syrup: 8-10 fresh mint leaves
- For basil sugar syrup: 2-3 large basil leaves
- For rosemary sugar syrup: leaves from 1 large sprig fresh rosemary
- For sage sugar syrup: 4-6 fresh sage leaves
- For lavendar sugar syrup: 1-2 teaspoons dried lavendar blossoms
Any herb can be used