Best Herb Syrup Recipes
FRUIT SALAD WITH HERB, CITRUS, MINT-MAPLE, OR BASIC SYRUP
Provided by Lulu Powers
Categories Fruit Brunch Dessert Quick & Easy Blueberry Raspberry Strawberry Kiwi Mango Summer Healthy Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 cups
Number Of Ingredients 12
Steps:
- Combine all the fruit in a large bowl and stir in one of the syrups. Garnish with the mint or rosemary sprigs if you're using Herb Syrup.
CANE SYRUP HERB VINAIGRETTE
Make and share this Cane Syrup Herb Vinaigrette recipe from Food.com.
Provided by Dancer
Categories Salad Dressings
Time 10m
Yield 1 1/2 cs.
Number Of Ingredients 11
Steps:
- In a bowl, whisk together cane syrup, mustard, garlic, balsamic vinegar, seasoning blend, basil, oregano, thyme, black pepper, and salt until blended.
- Slowly whisk in olive oil until all of the oil is incorporated.
HERB SYRUP
Make this for our Fruit-and-Herb Sorbets: White Peach and Bay Leaf; Cantaloupe and Tarragon; Green Apple and Mint; Blueberry and Lemon Verbena; Lychee and Lemongrass.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 2 cups
Number Of Ingredients 2
Steps:
- Stir together sugar and 1 1/4 cups water in a small saucepan. Bring to a boil over medium-high heat, stirring constantly, until sugar has dissolved. Add herbs, and remove pan from heat immediately. Let syrup cool completely. Refrigerate syrup in an airtight container at least 8 hours, or up to 1 day. Just before using, pour the syrup through a fine sieve into a large bowl; discard the herbs.
FRESH FLOWER/HERB SYRUP
This is a traditional family recipe that I would like to keep as this syrup is really delicious and fresh. Usually I use bee balm flowers. This latin name of this herb is Monarda didyma. Other names: bergamot herb, scarlet beebalm, scarlet monarda, Oswego tea, or crimson beebalm. The same recipe is also applicable for flowers such as elder, honeysuckles, hibiskus, scented geraniums, violets, rose petals, pansies, citrus, lavender, basil. You can prepare this with different herbs too such as mint, sage, rosemary and much more.
Provided by Artandkitchen
Categories Beverages
Time P2DT30m
Yield 4 1 liter bottles
Number Of Ingredients 5
Steps:
- Join all ingredients in a large pot.
- Mix well until sugar and citric acid are dissolved.
- Let sit 2 days.
- Sieve and bring to boil.
- Fill the hot syrup in bottles (be careful while working with hot syrup).
- Serve with cold water or mineral water.
- Ideas: Use this syrup on plain yogurt, on ice cream, with sparkling wine, and many other ways.
Nutrition Facts : Calories 2907.8, Fat 0.1, Sodium 22.7, Carbohydrate 751.5, Fiber 0.1, Sugar 749.1, Protein 0.1
HERB SYRUP
Provided by Lulu Powers
Number Of Ingredients 2
Steps:
- 1. Bring 1 cup to boil in a small saucepan over low heat and add the sugar and herb. Boil until the sugar is completely dissolved, about 2 minutes.
- 2. Strain through a colander into a bowl.
- 3. Let the syrup cool and combine with the fruit.
- 4. Serve immediately or store for us to 1 month in the refrigerator.
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