Herbal sugar syrups are used occasionally in natural remedies, but more often - because of how sugar behaves when frozen and heated - as flavoring for ices and candies.
Prep Time5mins
Cook Time5mins
Additional Time20mins
Total Time30mins
Servings: 1/2 cup
Equipment
small, heavy bottomed saucepan
small, heat-proof bowl
fork or small sieve
Ingredients
¼cuppure water
¼cupevaporated cane juice OR honey
your choice of herbs, coarsely chopped (see notes below for ideas and quantities)
Instructions
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.
Notes
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