Taste as you go. You can always add more flavoring agent if you want a stronger infusion, but you can’t take it out if it’s too strong.
Keep in mind the potency of your flavoring agents. Some, like herbs and spices, can be quite strong and may need less time to infuse.
Label your syrups with the infusion ingredients and date to keep track of flavors and freshness.
Experiment with different combinations to find your favorite flavors for cocktails.
This cocktail is a burst of refreshing citrus flavors balanced by herbaceous basil with an effervescent finish. The best part? It’s only six ingredients, including your infused syrup.
After the sugar is dissolved and the syrup is removed from heat, add your flavoring agent.
For herbs or spices, let them steep in the syrup for about 15-30 minutes, tasting occasionally to ensure it doesn’t get too overpowering.
For fruits or other solid flavorings, you might want to simmer them in the syrup for a few minutes to extract their flavors fully. Strain out the solids before storing.
Once the syrup has infused to your liking, strain out the flavoring agent using a fine mesh strainer or cheesecloth.
Store the infused syrup in a clean glass bottle or jar. It can be kept refrigerated for up to a month.
Taste as you go. You can always add more flavoring agent if you want a stronger infusion, but you can’t take it out if it’s too strong.
Keep in mind the potency of your flavoring agents. Some, like herbs and spices, can be quite strong and may need less time to infuse.
Label your syrups with the infusion ingredients and date to keep track of flavors and freshness.
Experiment with different combinations to find your favorite flavors for cocktails.
This cocktail is a burst of refreshing citrus flavors balanced by herbaceous basil with an effervescent finish. The best part? It’s only six ingredients, including your infused syrup.
In a saucepan, combine equal parts sugar and water (e.g., 1 cup sugar to 1 cup water).
Heat the mixture over medium heat, stirring until the sugar is completely dissolved.
Once the sugar is dissolved, remove the syrup from the heat and let it cool to room temperature before using or storing.
After the sugar is dissolved and the syrup is removed from heat, add your flavoring agent.
For herbs or spices, let them steep in the syrup for about 15-30 minutes, tasting occasionally to ensure it doesn’t get too overpowering.
For fruits or other solid flavorings, you might want to simmer them in the syrup for a few minutes to extract their flavors fully. Strain out the solids before storing.
Once the syrup has infused to your liking, strain out the flavoring agent using a fine mesh strainer or cheesecloth.
Store the infused syrup in a clean glass bottle or jar. It can be kept refrigerated for up to a month.
Taste as you go. You can always add more flavoring agent if you want a stronger infusion, but you can’t take it out if it’s too strong.
Keep in mind the potency of your flavoring agents. Some, like herbs and spices, can be quite strong and may need less time to infuse.
Label your syrups with the infusion ingredients and date to keep track of flavors and freshness.
Experiment with different combinations to find your favorite flavors for cocktails.
This cocktail is a burst of refreshing citrus flavors balanced by herbaceous basil with an effervescent finish. The best part? It’s only six ingredients, including your infused syrup.
Flavoring Agent: This can be anything from herbs, spices, fruits, flowers, or even vegetables. Get creative with your combinations! Herbs tend to be my favorite because I grow them in my garden.
In a saucepan, combine equal parts sugar and water (e.g., 1 cup sugar to 1 cup water).
Heat the mixture over medium heat, stirring until the sugar is completely dissolved.
Once the sugar is dissolved, remove the syrup from the heat and let it cool to room temperature before using or storing.
After the sugar is dissolved and the syrup is removed from heat, add your flavoring agent.
For herbs or spices, let them steep in the syrup for about 15-30 minutes, tasting occasionally to ensure it doesn’t get too overpowering.
For fruits or other solid flavorings, you might want to simmer them in the syrup for a few minutes to extract their flavors fully. Strain out the solids before storing.
Once the syrup has infused to your liking, strain out the flavoring agent using a fine mesh strainer or cheesecloth.
Store the infused syrup in a clean glass bottle or jar. It can be kept refrigerated for up to a month.
Taste as you go. You can always add more flavoring agent if you want a stronger infusion, but you can’t take it out if it’s too strong.
Keep in mind the potency of your flavoring agents. Some, like herbs and spices, can be quite strong and may need less time to infuse.
Label your syrups with the infusion ingredients and date to keep track of flavors and freshness.
Experiment with different combinations to find your favorite flavors for cocktails.
This cocktail is a burst of refreshing citrus flavors balanced by herbaceous basil with an effervescent finish. The best part? It’s only six ingredients, including your infused syrup.
Infused simple syrups are a fantastic way to add depth and complexity to your cocktails. Here’s a basic guide on how to make them
Sugar: Use white granulated sugar or, for a richer flavor, you can use raw or demerara sugar.
Flavoring Agent: This can be anything from herbs, spices, fruits, flowers, or even vegetables. Get creative with your combinations! Herbs tend to be my favorite because I grow them in my garden.
In a saucepan, combine equal parts sugar and water (e.g., 1 cup sugar to 1 cup water).
Heat the mixture over medium heat, stirring until the sugar is completely dissolved.
Once the sugar is dissolved, remove the syrup from the heat and let it cool to room temperature before using or storing.
After the sugar is dissolved and the syrup is removed from heat, add your flavoring agent.
For herbs or spices, let them steep in the syrup for about 15-30 minutes, tasting occasionally to ensure it doesn’t get too overpowering.
For fruits or other solid flavorings, you might want to simmer them in the syrup for a few minutes to extract their flavors fully. Strain out the solids before storing.
Once the syrup has infused to your liking, strain out the flavoring agent using a fine mesh strainer or cheesecloth.
Store the infused syrup in a clean glass bottle or jar. It can be kept refrigerated for up to a month.
Taste as you go. You can always add more flavoring agent if you want a stronger infusion, but you can’t take it out if it’s too strong.
Keep in mind the potency of your flavoring agents. Some, like herbs and spices, can be quite strong and may need less time to infuse.
Label your syrups with the infusion ingredients and date to keep track of flavors and freshness.
Experiment with different combinations to find your favorite flavors for cocktails.
This cocktail is a burst of refreshing citrus flavors balanced by herbaceous basil with an effervescent finish. The best part? It’s only six ingredients, including your infused syrup.
