Tag Archives: mixer

Mint Syrup

1/2 cup granulated sugar
1/2 cup water
1/4 cup fresh, packed mint leaves

Combine sugar and water in a small saucepan over medium heat and stir until sugar dissolves. Remove from heat, and while the syrup is warm, but not hot add mint and let it steep until leaves darken, about 15 minutes. Strain into a clean jar, cover and keep refrigerated for up to 2 weeks.

From Imbibe Magazine

Ginger Syrup

8 ounces fresh ginger, unpeeled
4 cups water
2 cups sugar
pinch salt

Cut the ginger into chunks. Toss into food processor and pulse until roughly chopped.

Place the ginger along with the water, sugar, and salt in a nonreactive saucepan. Heat to a boil, then reduce the heat to a steady simmer, and cook for 45 minutes to one hour.

Let cool, then strain the syrup through a fine-mesh strainer. Store the strained syrup in the refrigerator, covered, until ready to use.

From David Lebovitz

Garden Herb Syrup

1 cup sugar
1 cup water
As many and whatever kinds of fresh herbs you like

Combine all ingredients in a saucepan and place on low heat until sugar is dissolved. Turn off heat. Chop herbs to release flavor and add to the hot syrup. Let the syrup steep until height of flavor is reached. Do not cook the herbs, as it dulls the flavor.

Strain and chill.

From Oakleaf Farm to Glass Cocktail Class

Strawberry Syrup

1 part by weight strawberries, hulled, halved and quartered
1/2 part by weight sugar
Peel of 1 orange

Toss berries with sugar and orange peel. Muddle gently to incorporate all sugar until you see no white.

Let sit in fridge overnight. Strain through fine mesh into container for storage. Use berries for cobbler, pie, etc.


  • Strawberry-Peppercorn Syrup – Add freshly toasted and cracked black pepper and coriander


From Oakleaf Farm to Glass Cocktail Class

Homemade Sweet and Sour Mix

3 cups water
3 cups sugar
2 cups fresh lemon juice
2 cups fresh lime juice

Combine water and sugar in large saucepan. Stir over medium heat until sugar dissolves. Bring to boil. Cool syrup.
Mix syrup, lemon juice and lime juice in pitcher. Chill until cold. (Can be made 1 week ahead. Cover; keep chilled)

From Bon Appetit