Syrups are to be kept in a covered glass jar and refrigerated; they will keep for up to one month.
• Simple Syrup
1 cup Water
1 cup Sugar
Combine 1 cup of water and 1 cup of sugar in a small saucepan and bring to a boil over moderately high heat, stirring to dissolve the sugar, about 3 minutes. Remove from the heat, let cool and refrigerate in a tightly covered glass jar until ready to use. Makes about 1 1/2 cups of syrup. If you need more multiply the recipe accordingly.
• Rich Simple Syrup
1 cup Demerara Sugar*
½ cup Water
In a small saucepan, warm the sugar and water over low heat and stir until a thick syrup forms. Remove from the heat, let cool and refrigerate in an airtight container for up to 1 month. Makes slightly less then 1 cup of syrup.
*Demerare Sugar is a brown natural colored sugar
• Mint Syrup
1/2 cup hot Simple Syrup
1 cup of packed Mint Leaves
In a heatproof bowl, pour the Simple Syrup over the mint leaves. Cover and let the syrup steep overnight in the refrigerator. Strain and refrigerate, covered for up to 1 week. Makes about 4 oz. of syrup.
• Honey Syrup
½ cup Honey
½ cup warm Water
Combine the honey and water and stir to dissolve; cover and refrigerate for up to 1 week. Makes about 8 oz. of syrup.
• Ginger-Lime Syrup
1 cup fresh Ginger peeled and sliced
8 oz. fresh Lime juice
1 cup Sugar
¼ stalk Lemongrass, smashed and chopped
In a small saucepan, combine all of the ingredients and bring to a boil, stirring to dissolve the sugar. Transfer the mixture to a blender and puree. Strain, let cool and refrigerate, covered, for up to a 1 week. Makes about 8 oz. of syrup.
• Ginger Syrup
One 2-inch piece of Ginger, peeled and sliced
1 cup Water
1 cup Sugar
In a small saucepan, combine the ginger water and sugar and bring to a boil. Remove the pan from the heat, stirring to dissolve the sugar, then set aside to cool. Strain the syrup and refrigerate, covered, for up to 1 week. Makes about 12 oz. of syrup.