There's no such thing as summer vacation around here. We have the mowing and the garden and the berries and the mowing and the building and the working and the mowing and the garden and the canning and the jams and the garden and the herbs and the mowing and ....
You get the idea.
They don't do so well in the fridge for six weeks. Or in a vase. I could dry them, but that's a lot of work itself and somehow things just taste better if you can use the fresh herbs.
But first, I need to tell you how I made the simple syrups.
It's simple. That's why they're called simple syrups.
Simple Herb Syrups
- 1 cup water
- 1 cup sugar
- 1 cup herb leaves
Here's the bonus!
You can use these to flavor all kinds of stuff, like cakes and pies and trifles and as meat glazes or over fruit in tarts. Yep.
You can use them straight over ice cream or in drinks, too.