Use Leftover Herbs in Simple Syrups

published May 7, 2012
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With the temperatures starting to rise, our gardens are starting to take root. Although you might not have tomatoes just yet, we’re willing to bet your herbs are going great guns! If you picked a few too many to use in dinner, we have an alternate way to put them to use: In simple syrup for cocktails and mocktails.

Herbs are great in all sorts of situations. You can freeze them in ice cubes for drinks or crush them and add a small bit of water to make large clumps of them for later dinner dishes and sauces, but one of our favorite ways to put them to use is to infuse them into simple syrups.

Making your own simple syrup really is simple and is can truly add something special to your next cocktail or friendly get together. It sounds sophisticated and like something that might have taken you hours when in fact it’s as simple as throwing in whatever herbs you didn’t use from the night before into some sugar and water and calling it a day.

You can read up here on making your own simple syrups. You can add almost any herb to any basic recipe. Here are some other specific recipes from here and elsewhere.

Lemongrass Syrup at Savor the Taste of Oregon (pictured above)
Rosemary Simple Syrup
Recipe: Lemon Verbena Simple Syrup

And then, here are 20 recipes for cocktails for those who might need one to get the creative juices flowing. And if it’s still too much fuss for you, just shove the stalk or stem right down into your drink for a festive look!

Related: Quick Tip: For Aromatic Garnishes, “Spank” Your Herbs