So Simple the Syrup

Summer has arrived in Seattle on the fast train. I was doing some laundry this weekend and in my laundry basket was a crazy mix of polypropylene long underwear, fleecy things, tank tops, and shorts. It’s June in Seattle!

Being from Sacramento, and spending much of the last 15 years in the Rogue Valley of Southern Oregon, one would think I should be accustomed to hot weather. A few years in Seattle and I’m melting in the mid-80 degree heat. Most of the year, I shun iced drinks in favor of room temperature beverages, but on Friday night, I dumped the igloo that had formed in my ice bin and got a whole new batch of ice going to cool my summer drinks. Ice ice, baby.

I’ve been seeing in the gourmet stores lately big, expensive bottles of simple syrup for making summer drinks. Simple syrup is just that, though. Simple. No need to buy it. I’ve been experimenting with steeping herbs in the syrup to make my own flavored syrups. But there’s no reason to stop at herbs, syrups can be infused with anything! Tea, spices, roots like ginger, citrus zest, reduced fruit juices, flowers, and there is no limit to the combinations you could create.

Simple syrups are handy to have around in the summer (they should be kept in the fridge) because they work better than granulated sugar for sweetening cold beverages. For sweetening hot coffee, granulated sugar works just fine because the heat from the coffee dissolves the sugar. But in an iced coffee drink, granulated sugar just falls to the bottom and doesn’t do much to sweeten the bulk of the liquid. (Although I love the sugary ice cube crystals left in the glass!) Simple syrups can be used to make cocktails, iced coffee drinks, lemon and limeades, and Italian sodas. In addition, they can be used for all sorts of summer preparations- syrups can sweeten sorbets and granitas, they can be mixed with fruit and drizzled over desserts, or colored syrups could be dabbled onto white plates for a simple plate garnish. It’s easy to get creative with flavored syrups if you have them made and chilled in your fridge.

Herb Infused Simple Syrup

Equal parts sugar and water (I used 2/3 cup of each)
Sprigs of fresh herbs- I used 4 large sprigs of lemon verbena. I also made one with mint and one with rose geranium leaves.

Dissolve the sugar in the water over medium heat in a small saucepan on the stove. Once the sugar has dissolved, turn off the heat and add the herbs, crushing them in your hands to release their oils. Submerge them into the liquid and cover. Let them steep for about 30 minutes. Drain into bottles pushing on the herbs to extract a bit more flavor. Cap and refrigerate.

Herban Lemonade

1 ounce citron Vodka
½ ounce lemon verbena syrup (more if you like sweeter drinks)
Sprig of verbena for garnish
Ice to fill glass
4 ounces soda water
Wedge of lemon

Mix the vodka and syrup in a glass with the ice. Add the verbena and crush lightly with a spoon or muddler. Add soda water and stir to blend. Squeeze the lemon into the drink and then drop it into the mix. Stir again and adjust taste to suit your preferences.

Comments

[Tanna]

Simple is so good.
The woof glass is simple and I like it.
My husband has really been into lemonade lately. I have some terrific mint growing. I think your simple idea is huge! Mint simple syrup should be wonderful in his lemonade.
Hope it gets some cooler there, I know it won't here.