Kitchen Basics: Simple Syrups

I didn't know that it was possible to buy simple syrup at the grocery store until one day, I was in the drinks aisle looking for tonic water. You can buy a cup of simple syrup at our grocery store for upwards of $3, pure highway robbery.

Simple Syrups: Blueberry, Ginger, Rosemary

Simple syrup is indispensable for cocktails and we made gallons of the stuff on a regular basis at the restaurant for our bar program. And now at home, simple syrups are a summertime constant in our refrigerator, mainly for cocktails, but also for other things.

Simple syrup is a great name for a product that is trivially made. The basic recipe for simple syrup is one measure of sugar and one measure of water, for example, one pint of sugar and one pint of water, which will yield about a pint and a half of finished syrup. Gently heat the sugar and water until the sugar dissolves. Cool to room temperature and store under refrigeration. If you want thicker syrup, use more sugar than water or cook the syrup gently to evaporate some of the water.

Making flavored simple syrups is just about as easy. Above in the photo you see blueberry, ginger, and rosemary simple syrups. For most berry syrups, add fresh berries (a dry pint of berries will flavor about three cups of syrup) and cook gently until the berries burst and give their color and flavor to the syrup.

Ginger Simple Syrup: Ginger, Sugar, Water

For ginger syrup, a small hand (5-6 ounces) of ginger will deeply flavor about three cups of syrup. Cook gently for about 30-35 minutes, until the ginger softens. Think about star anise simple syrup using the same method. 

For rosemary simple syrup, four or five sprigs of rosemary will flavor about three cups of syrup. Thyme works just as well. 

For syrups in which you want to preserve the fresh flavor of the additives, bring the syrup and the flavoring additive up to a quick boil and then turn off the heat. Let the syrup steep for 20-30 minutes. This is a great technique for mint (mojitos anyone?) and strawberries.

Once the syrup has cooled, strain to remove any flavorings and refrigerate the syrup to prevent it molding.

Please don't ever spend good money on simple syrup. You can make gallons of syrup for the price of a cup at the grocery store.