As the fall frost approaches, so does the end for the herbal bounty from patios and back-yard gardens. A wonderful way to capitalize on the waning days of your crop is to create simple syrups that use herbal infusions.
These syrups can be used to sweeten carbonated waters and iced teas, not to mention cocktails, ice cream toppings and any number of sauces. They’ll keep in the refrigerator for a few weeks.
This recipe comes from Jerry Traunfeld’s “The Herbfarm Cookbook.” Traunfeld recommends using four or five sprigs per infusion, but feel free to add more if you prefer a stronger-flavored syrup:
Combine 1 cup water and 3/4 cup sugar in a small saucepan; heat over medium heat, stirring occasionally, until mixture reaches a boil and the sugar has dissolved. Turn off heat; add herb of choice, pushing it down with a spoon until it is submerged. Cover pan; let stand 30 minutes.
When the mixture is cool enough, drain the syrup, discarding the herbs, into a container. Store, sealed, in the refrigerator.