Making Herb-Infused Simple Syrups
A good syrup holds the brightness of the garden without turning bitter. By controlling the temperature and the steep time, you capture the essential oils of the plant rather than boiling them away into mud.
The fresher the herb, the cleaner the infusion.
Woody herbs like rosemary or thyme hold up to longer steeps, while delicate herbs like mint or basil should be pulled as soon as the syrup tastes like the plant.
- Small stainless steel saucepan
- Fine-mesh strainer
- Glass jar with a tight lid
- Whisk
What goes in.
- 1 cupgranulated sugar
- 1 cupwater
- 1 cupfresh herbs, lightly packed (mint, basil, thyme, or rosemary)
Keep it below a boil
Once the sugar dissolves, remove the pan from the heat immediately. Adding herbs to boiling syrup bruises them instantly, creating a murky, grassy flavor instead of a clean aromatic one.
The method.
Combine the sugar and water
Whisk the sugar and water in the saucepan over medium-low heat until the liquid turns completely transparent.
Introduce the herbs
Add the herbs as soon as the sugar dissolves. Give them a quick stir, then pull the pan off the burner completely.
Steep
Cover the pan with a lid. Let it sit for 15 to 20 minutes. Taste the syrup every 5 minutes; stop when it carries the specific scent of the herb.
Strain
Pour the syrup through a fine-mesh strainer into a clean glass jar. Press the herbs lightly against the mesh to extract the concentrated oils before discarding them.
Other turns to take.
Citrus-Herb
Add two strips of lemon or lime zest to the pan during the steeping phase for brightness.
Peppercorn-Herb
Add a teaspoon of cracked black peppercorns to woody herb infusions like rosemary to balance the sweetness.
When it doesn't go to plan.
Always use a stainless steel pan; reactive metals like aluminum can change the flavor and color of the herbs.
Store the finished syrup in the refrigerator; it will keep for up to two weeks in an airtight glass container.
If you notice tiny green flecks of herb left in the jar, strain the syrup a second time through a piece of cheesecloth for a clearer liquid.
The ones that keep coming up.
Why did my mint syrup turn brown?
The herbs were likely left in the syrup too long or the syrup was too hot when they were added. Keep the infusion brief and the temperature low.
Can I use dried herbs instead?
You can, but use half the amount. The flavor will be earthier and less bright than using fresh sprigs.
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