Having flavoured stock syrups in the fridge is very useful. You can use them as cordials for the kids, over ice-cream, with sparkling water, over a fruit salad, or in a glass of Prosecco for entertaining. Here are 4 refreshing herb-infused simple syrup recipes from Catherine Fulvio:
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Makes about 350ml
Ingredients for the basic stock syrup
- 200g caster sugar
- 350ml water
Ingredients for flavouring
Choose one of the following:
- 4 large, washed sprigs of rosemary
- 1 washed, bruised lemongrass stalk
- 10 organic rose petals
- 3 washed sweet geranium leaves (NB this can be fairly strong).
- To make the basic stock syrup, add the sugar to a medium saucepan, pour over the water and bring to the boil.
- Reduce the heat and simmer for about 6 minutes until a light syrup forms.
- Add the flavouring of your choice while the syrup is still hot and leave to cool completely so it can infuse.
- Then pour the syrup through a sieve into a jug or sterilised jar and seal.
- Syrups will keep in the fridge for up to 3 weeks.
Catherine Fulvio, owner of Ballyknocken House & Cookery School, is one of Ireland’s most celebrated female chefs. With her effervescent charm and personality, she is both entertaining and informative. Born and raised on a working farm, Catherine has an inherent knowledge and understanding of food and cherishes the land and its produce. She is an ardent supporter of fresh local produce and her Irish blood and her Italian heart is a winning combination.
Recommended reading: Homemade Lemonade Recipe
Over to you now. Have you tried these herb-infused simple syrup recipes? Tell us how you got on in the comments below.