Herb-Infused Simple Syrups

Method

1. Combine sugar and water in a small saucepan over medium heat.
2. Stir until sugar fully dissolves. Bring to a bare simmer — don't boil.
3. Remove from heat. Add the herbs.
4. Cover and steep (times below).
5. Strain through a fine-mesh sieve. Press gently on the herbs — don't squeeze or the syrup may turn bitter.
6. Cool completely. Transfer to a clean jar or bottle.
7. *Four Essential Herb Syrups:**
8. *Storage:** All herb syrups keep refrigerated for 2 weeks. For longer shelf life, add 1 oz (30 ml) vodka per cup of syrup — this preserves it for up to 4 weeks. If mold develops, discard.
9. *Note on basic syrups:** For a plain simple syrup (1:1), combine equal parts sugar and water, heat until dissolved, cool. Keeps 2 weeks refrigerated. For a richer syrup (2:1), use 2 parts sugar to 1 part water — thicker and sweeter, use half as much in recipes. Both are versions of the base recipe above.