13
12
S
im
p
le
S
y
ru
p (
V
e
rs
io
n
2 – l
ig
h
t)
T
h
is
i
s
a l
ig
h
te
r ve
rs
io
n o
f o
u
r s
im
p
le
sy
ru
p.
It
’s
a b
it l
e
s
s
c
o
n
c
e
n
tr
a
te
d a
n
d h
a
s t
h
e p
e
rf
e
c
t
amou
n
t o
f s
w
ee
tn
ess
f
o
r regu
lar
so
das.
Mak
e
s
about
2
½
cups
(
6
2
5
ml)
1
cup
(
2
5
0
ml)
granulated
sugar
2
c
u
p
s
(
5
0
0
m
l) w
a
te
r
1. Put both the sugar and water into a small
saucepan over medium-high heat. Bring
to a boil. Once it boils, r
educe heat to
medium to allow mixtur
e to simmer until
the sugar has completely dissolved. Stir
occasionally
.
2. Remove the saucepan fr
om the heat and
allow to cool completely befor
e using.
Syrup can be stor
ed in an airtight
container in the r
efrigerator for up to a
month.
FLA
VOURED SYRUPS
Ginger
S
y
rup
U
s
e t
h
is
sy
ru
p to m
a
k
e yo
u
r o
w
n g
in
g
e
r a
le
.
T
h
is
i
s
a
ls
o
a k
e
y i
n
g
re
d
ie
n
t to a l
o
t o
f p
o
p
u
la
r
cock
tai
ls
, su
ch
as
t
h
e
Dark
’
n
S
torm
y
®
o
n
p
a
g
e
6
.
Mak
e
s
about
2
cups
(
5
0
0
ml)
3
c
u
p
s
(
7
5
0
m
l) S
im
p
le
S
y
ru
p (
V
e
rs
io
n
1
)
¾
c
u
p (
1
7
5
m
l) f
in
e
ly
c
h
o
p
p
e
d
fres
h
ginger
1.
Bring the syrup and ginger to a boil in a
small saucepan. Once it boils, r
educe
heat and allow to simmer for about 40
minutes.
2.
Strain the steeped syrup, discar
ding the
ginger
. Allow to cool completely befor
e
using. Syrup can be stor
ed in an airtight
container in the r
efrigerator for up to a
month.
Mint
S
y
rup
In
a
d
d
it
io
n
to b
e
in
g p
e
rf
e
c
t f
o
r a r
e
fr
e
s
h
in
g
m
in
t
s
o
d
a
, a b
it o
f t
h
is
sy
ru
p i
n
a g
la
s
s
o
f i
c
e
d
t
e
a o
r
le
monade
mak
es
a
w
o
n
d
er
fu
l su
mmer
dri
n
k.
Mak
e
s
about
2
cups
(
5
0
0
ml)
2
cups
(
5
0
0
ml)
Simple
S
y
rup
(
V
er
sion
2)
½
c
u
p (
1
2
5
m
l) t
ig
h
tl
y p
a
c
k
e
d
f
re
s
h m
in
t
le
a
v
es
(
a
bout
3
5
medium
le
a
v
es
)
1.
Bring the syrup to a boil in a small
saucepan. Once it boils, r
emove pan fr
om
heat and add mint. Cover and steep for
30 minutes.
2.
Strain the steeped syrup, discar
ding the
leaves. Allow to cool completely befor
e
using. Syrup can be stor
ed in an airtight
container in the r
efrigerator for up to a
month.
Lemongrass
S
y
rup
L
e
mon
grass
can
be
f
o
u
n
d
i
n
man
y
larger
supermark
e
ts,
or
special
ty
s
tores.
I
t i
s
i
n
t
h
e
p
ro
d
u
c
e s
e
c
ti
o
n
a
n
d i
s
a l
o
n
g
, b
ri
tt
le s
ta
lk (
lo
o
k f
o
r
g
re
e
n
s
ta
lk
s
, n
o
t o
n
e
s
t
h
a
t a
re b
ro
w
n a
n
d p
e
e
li
n
g
at
th
e
e
n
d
s
, fo
r th
at
m
e
a
n
s
th
at
th
e
y
a
re
p
a
st
th
e
ir
p
ri
m
e). If yo
u c
a
n
n
o
t l
o
c
a
te
i
t i
n
t
h
e p
ro
d
u
c
e
s
e
ctio
n
, tr
y
lo
o
k
in
g
i
n
th
e
fr
oze
n
fo
o
d
a
is
le
s
(
a
nd
if
yo
u a
re l
u
c
k
y,
i
t’
s
a
lr
e
a
d
y c
h
o
p
p
e
d
!)
. P
e
e
l a
w
ay
th
e o
u
te
r l
e
a
f a
n
d u
s
e t
h
e i
n
n
e
r,
f
re
s
h
e
r s
ta
lk
.
M
a
k
e
s a
b
o
u
t 1 c
u
p (2
5
0
m
l)
1
c
u
p (
2
5
0
m
l) S
im
p
le
S
y
ru
p (
V
e
rs
io
n
2
)
3
ta
blespoons
(
4
5
ml)
chopped
lemon-
g
ra
s
s (
fr
o
m a
b
o
u
t 1 s
ta
lk
)
1.
Bring the syrup to a boil in a small
saucepan. Once it boils, r
emove pan fr
om
heat and add chopped lemon grass.
Cover and steep for 30 minutes.
2.
Strain the steeped syrup, discar
ding the
lemon grass. Allow to cool completely
befor
e using. Syrup can be stor
ed in an
airtight container in the r
efrigerator for up
to a month.
Wint
er
S
p
ice
S
y
rup
A
deli
ci
ous
mix
ture
o
f all
o
f t
h
e f
a
vo
u
ri
te wi
n
te
r s
p
ic
e
s
.
Mak
e
s
about
2
cups
(
5
0
0
ml)
2
c
u
p
s
(
5
0
0
m
l) S
im
p
le
S
y
ru
p (
V
e
rs
io
n
1
)
2
w
h
o
le c
in
n
a
m
o
n s
ti
c
k
s
[
e
a
c
h a
b
o
u
t 4
inches
(
1
0
cm
)]
1
0
allspice
berries
8 w
h
o
le
c
lov
e
s
3
star
anise
po
ds
5
w
h
o
le b
la
c
k p
e
p
p
e
rc
o
rn
s
1.
Bring the syrup to a boil in a small
saucepan. Once it boils, r
emove pan fr
om
heat and add r
emaining ingr
edients.
Cover and steep for 30 minutes.
2.
Strain the steeped syrup, discar
ding the
spices. Allow to cool completely befor
e
using. Syrup can be stor
ed in an airtight
container in the r
efrigerator for up to a
month.
Cucumber
-Mint
-Basil
S
y
rup
Thi
s
s
y
rup
screams
su
mmer
, n
o
t onl
y
becau
se
th
ese
f
resh
herbs
are
abu
n
dan
t t
h
en
, bu
t i
t i
s
v
e
ry
re
fr
eshi
n
g
w
h
en
s
ti
rred
i
n
to
a
glass
o
f so
da
w
a
te
r.
Mak
e
s
about
2
cups
(
5
0
0
ml)
2
cups
(
5
0
0
ml)
Simple
S
y
rup
(
V
er
sion
2)
½
large
English
cucumber
, t
hinly
sliced
¹∕
³
c
u
p (
7
5 m
l) f
re
s
h m
in
t l
e
a
v
e
s
(a
bout
2
5
medium
le
a
v
es
)
½
c
u
p (
1
2
5
m
l) f
re
s
h b
a
s
il
* l
e
a
v
e
s
(a
bout
2
5
medium
t
o
large
le
a
v
es
)
1.
Bring the syrup to a boil in a small
saucepan. Once it boils, r
emove pan fr
om
heat and add the r
emaining ingr
edients.
Cover and steep for 30 minutes.
2.
Strain the steeped syrup, discar
ding the
cucumber and herbs. Allow to cool
completely befor
e using. Syrup can be
stor
ed in an airtight container in the
refrigerator for up to a month.
V
a
nilla
S
y
rup
A
d
d
in
g
t
h
e va
n
il
la sy
ru
p to a g
la
s
s
o
f s
o
d
a
wa
te
r i
s
re
m
in
is
c
e
n
t o
f a l
ig
h
t c
re
a
m s
o
d
a
. T
h
ro
w i
n
a s
h
ot
o
f r
u
m o
r vo
d
k
a a
n
d t
h
e
n
p
o
u
r ove
r i
c
e
.
Mak
e
s
about
1
½
cups
(
3
7
5
ml)
1
½
cups
(3
7
5
ml)
S
imple
S
y
rup
(
V
er
sion
1
)
1
v
a
n
il
la b
e
a
n
, s
p
li
t l
e
n
g
th
w
is
e
1.
Bring the syrup to a boil in a small
saucepan. Once it boils, r
emove pan fr
om
heat and add the split vanilla pod. Cover
and steep for 30 minutes.
2.
Allow to cool completely
. T
ransfer syrup,
including the vanilla pod, to an airtight
container and allow to steep for 8 to 10
hours in the r
efrigerator
. The syrup can
remain in the r
efrigerator for up to one
month.
