How to Make Herbal Syrups
Simple to make, these sweet herbal syrups make a lovely, luxurious, and unique gift that anyone is sure to enjoy! Delicious atop pancakes, waffles, ice cream, cakes, strawberry shortcake, fresh fruit, crepes, or stirred into lemonade, iced tea, or cocktails. You can even mix them with soda water to create your own herbal sodas.
Herbs and Spices
Fresh or dried organic Basil, Cloves, Cinnamon, Elderberries, Ginger root, Hibiscus flowers, Lavender flowers, Lemon Balm, Lemon peel, Lemon Verbena, Lemongrass, Orange peel, Peppermint, Rose petals, Rosehips, Star Anise, Spearmint, Vanilla beans. If using fresh herbs, gather approximately 1 bunch. Dried herbs can be added to taste, but plan on using approximately ¼ cup per batch.
Bring two cups of water to a boil and then add two cups of organic sugar. Allow the sugar to dissolve, then remove from the heat and add herbs. Cover the pot, and allow the herbs to steep until the mixture cools. You can remove the herbs sooner if the syrup reaches the flavor that you desire before it finishes cooling. Or, you can allow the syrup to sit overnight if you prefer a stronger syrup. Once you are satisfied with the flavor, strain out the herbs and pour the remaining liquid into pretty glass bottles. Attach a label with recipes or ideas for usage (optional), and you are finished! The syrup should last for at least 6 months when stored in a refrigerator.