Mid-Summer Drink Recipes: Fruit Simple Syrups Made Easy
Making simple syrup is, well, simple. And yes, I know that you can buy it at the store. But this is too easy and much cheaper.
Fruit syrups are ridiculously easy to make, and serve endless purposes.
You can use almost any fruit you can think of. If you are baking pies, save apple or pear skins and cores for syrup-making. (The addition of a pinch of cinnamon and nutmeg will yield a hot toddy to remember.) Fresh herbs are your friend. Thyme, basil, and bay leaves pair well with fruit. The same goes with spices. Be creative and customize your syrups. Citrus syrups, perhaps more that other fruits, are well suited to both sweet or savory applications.
What to do with your fruit syrup:
Pour it over yogurt, ice cream or cottage cheese
Mix into hot cereal, like oatmeal or cream of wheat
Stir into hot or cold tea
Sweeten and flavor punch or cocktails
Mix it with seltzer for natural soda
Use it in a marinade
Bottle it and give it away as gifts
Pour it over pancakes or waffles
Add to salad dressing
1 cup granulated sugar
1 cup water
1 1/2 cups fruit, frozen or fresh, or squeezed fruit juice. Fruit should be peeled and washed and cut into smaller pieces when applicable.
Bring the sugar, water and fruit to a boil.
Turn down the heat and allow the mix to simmer for 20-25 minutes or until the fruit is soft.
Remove from heat and pour the mixture through a fine mesh strainer.
Allow to fully cool.
Store in the refrigerator.
I store mine in mason jars in the fridge. They can keep for a couple of weeks this way.