A journey through the culinary world
Excuse me while I ramble on here for a bit about simple syrups…
The beauty of a simple syrup is exactly what the name suggests, how simple it is to make. Adding equal parts sugar and water to a pot and letting it reduce couldn’t be any…easier (trying very hard not to overuse the simple here). I recently made a lemon verbena syrup that I’ve been joyfully adding to my afternoon cup of rooibos tea. For those not familiar with lemon verbena, its a small South American shrub which is now found worldwide and has small glossy leaves which exude the most amazing lemon scent when rubbed. I used this particular syrup to make a confit of clementine (more on that some other time).
Anyway, I now have this large tub of lemon scented syrup sitting in my kitchen next to my smaller tub of cinnamon & star anise syrup. Of course that’s not enough for me. So, I went out and foraged for some lavender and made a lavender syrup to add to my lil collection.
What am I going to do with all this syrup? Good question. I’m still trying to decide. There are plenty of uses for syrup, from confit to cocktails to cakes, its quite a versatile item to have in ones pantry.
So, if you feel the urge to make a simple syrup, here’s a quick recipe:
1 part* sugar
1 part water
1. In a small pot, combine sugar & water. Bring to a boil, stirring, until sugar has all dissolved. Allow to cool
To make a flavoured syrup, its best to add your choice of flavour halfway through the boiling process.
*This could be anything from 1 cup to 10 buckets as long as you have equal amounts of both water & sugar