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Herb Syrup

Recipe information

  • Yield

    Makes 2 cups

Ingredients

1 1/4 cups sugar
2 fresh bay leaves or 1 ounce fresh tarragon, fresh mint, fresh lemon verbena, or fresh lemongrass

Preparation

  1. Stir together the sugar and 1 1/4 cups water in a small saucepan. Bring to a boil over medium-high heat, stirring constantly, until the sugar has dissolved. Add the herbs; remove from heat. Let cool completely. Refrigerate in an airtight container at least 8 hours, or up to 1 day. Before using, pour through a fine sieve into a bowl; discard the herbs.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsTarragonHerbs & SpicesMintLemon VerbenaLemongrassNut FreeVeganVegetarianDairy FreeGluten Free5 Ingredients or FewerMake AheadCookbooks
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