I’m playing around with herbal infusions. Steeping in the kitchen window, near the milk bottles, is peppermint oil. The other day I made two flavors of simple syrup: chocolate mint and lemon balm-peppermint. I poured some chocolate mint syrup on vanilla ice cream and that was pretty yummy. Today I mixed a shot of lemon balm-mint syrup with a glass of club soda over ice, with a wedge of lime. It tasted like a minty sprite. Yum! I think next time I’ll add a smidge less syrup and an extra wedge of lime. ( Hmm…and maybe a splash of gin. ) For everyday hydration, though, I’d better stick to the herbs in water without the sugar. :0
For my next syrup adventure, I’m going to try lemon verbena. And I want to try a lemon balm, pineapple mint, pineapple sage combination. Maybe Kristin will come over and play around with making sorbets with me???
After finding a bazillion versions of simple syrup online, I ended making my syrup like this:
Herb infused simple syrup
1 cup sugar
1 cup water
1 cup fresh herbs, loosely packed
Combine sugar, water, and herbs in a pot. Bring to a boil and then boil for a minute. Turn off heat and let steep for 30 minutes. Cool. Pour into bottles and label with the date. Store in the refrigerator up to 6 months.
Ok, that’s it. Don’t forget to vote for your honey container.