Herb-Infused Simple Syrup
This simple syrup makes a refreshing addition to sparkling water or cocktails. Try it with fresh herbs from the farmers market, such as rosemary, mint, rose geranium, or tarragon.
Makes about 1 cup
1 cup water
1 cup sugar
½ cup packed fresh herb leaves (amount needed may according to the strength of the herb and your taste)
Combine the water and sugar in a small saucepan over medium heat, stirring until the sugar dissolves. Bring to a boil and turn off the heat.
Add the leaves to the syrup and cover, steeping for about 30 minutes as the mixture cools. Timing may vary depending on the herb; a strong herb like rosemary should be removed sooner. Taste as you go.
Strain the syrup through a fine-meshed sieve or through several layers of cheesecloth. Pour into a jar or bottle and label.
The syrup is best when fresh but keeps in the refrigerator for about 2 weeks.