Register    Reset Password

Simple Herb Syrups

Submitted by: rurification on September 17, 2012
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
Loading...
Simple Herb Syrups

Here’s the thing about summer. It’s busy. Crazy, stupid busy.

//

There’s no such thing as summer vacation around here. We have the mowing and the garden and the berries and the mowing and the building and the working and the mowing and the garden and …

Difficulty:

Ingredients

Directions

Here’s the thing about summer. It’s busy. Crazy, stupid busy.


There’s no such thing as summer vacation around here. We have the mowing and the garden and the berries and the mowing and the building and the working and the mowing and the garden and the canning and the jams and the garden and the herbs and the mowing and ….

You get the idea.

Anise hyssop:

anise-hyssop-leaves

I get all these great herbs just at the wrong time for me to do anything with them. The herbs are ready in June and July and I may not have time to make jam with them until maybe six weeks later.

They don’t do so well in the fridge for six weeks. Or in a vase. I could dry them, but that’s a lot of work itself and somehow things just taste better if you can use the fresh herbs.

Lemon verbena:

lemon-verbena

And so here’s the thing about herbs for jam. You can capture that fresh flavor and hang onto it for a few months by making simple syrups with the herbs.

Bay:

bay-leaves-fresh

I made three kinds of simple syrup this year: Anise hyssop, lemon verbena, and bay. I have used them to make jams and they are delicious!

Making the herb syrups is simple. That’s why they’re called simple syrups.

Simple Herb Syrups

1 cup water
1 cup sugar
1 cup herb leaves

Combine everything in a small pot. Stir until the sugar is dissolved. Bring to a boil. Strain the herbs out. Put in a jar and seal if you want to keep it indefinitely. These will keep nicely on your counter for a few days, or in the fridge for a few months.

They’re so pretty!

simple-syrups

Here’s the bonus!

You can use these to flavor all kinds of stuff, like jams and cakes and pies and trifles and as meat glazes. Yep. Yum.

You can use them straight over fruit in tarts or ice cream or in drinks, too!

Get the handy printable and save it to your recipe box: Simple Herb Syrups

Robin from Rurification blogs at Rurification.

Do you have a recipe post or kitchen-related story to share on the Farm Bell blog?
See Farm Bell Blog Submissions for information, the latest blog contributor giveaway, and to submit a post.

Want to subscribe to the Farm Bell blog? Go here.

What can you enter to win this month? Click here.

Categories: Blog

Did you make this recipe? Share your photo here:

Make sure the page has finished loading before you upload a photo.

Max photo size is 512KB. The best size to upload is 500 x 375 pixels.

By uploading a photo, you attest that this photo belongs to you. If you are uploading a photo that does not belong to you, please provide documentation that you have permission to use the photo to FBRblog(at)yahoo.com or the photo will not be approved.


Other recipes you may enjoy:





Comments

6 comments | RSS feed for comments of this post

  1. 9-17
    7:43
    am

    Great idea! Was wondering what to do with the lemon balm around here and THIS IS IT! It is great to add to tea, and finally, this will be the correct way to preserve it, at least for a while, to extend the summer sun tea season.

    Thanks!

  2. 9-17
    11:33
    am

    Could you share how to go from the syrup to jam/jelly? I am totally going to make a syrup with chocolate mint so I can add it to hot cocoa this winter, but would love to turn the lemon verbena and balm into jelly.

  3. 9-17
    11:40
    am

    Prvrbs31gal – That post is coming soon!

  4. 9-19
    2:25
    am

    Thank you, Robin, for sharing this recipe with us. I am so glad I came across this recipe. I’ve been wanting to learn how to make simple syrups. I hear about them a lot & I just haven’t gotten around to researching recipe’s or what not. Once I saw this post, I knew it was a keeper! I’m going to try making this with peppermint leaves. Thanks again for your simple syrup recipe!

  5. 9-21
    11:05
    am

    Can you boiling water bath process these syrups so that you can give them as gifts and not have to keep in the fridge? I’d love to give some mint syrup in pretty bottles as a Christmas gift (so great in hot chocolate). Anyone have a recipe for that to share? I love to give homemade gifts for Christmas. My fudge is famous. I’ve made herb-flavored vinegar in the past. More homecooked ideas are welcome. Hey, how about a course in Sass U next year on homecooked gifts for Christmas?

  6. 9-21
    2:20
    pm

    Hi Joy! According to the FDA, food should have a pH of 4.5 or lower to can safely. This syrups have a higher pH. That said, I do can these myself and have never had a problem keeping them for ages.

Leave a Comment

You must be registered to post a review or comment.

Already registered? Use the login form at the top of the page.

Search Farm Bell Recipes

Generic selectors
Exact matches only
Search in title
Search in content
Search in posts
Search in pages
Filter by Categories
All Recipes
Appetizers & Snacks
Bagels
Bean Soups
Beans
Beans, Grains & Rice
Beef
Beverages
Biscuits
Blog
Boiling Water Bath
Bread Machine
Breads
Breakfast
Brownies
Budget
BWB Condiments
BWB Fruits
BWB Jams, Jellies, Butters & Preserves
BWB Marmalades & Conserves
BWB Other
BWB Pickles & Pickled Stuff
BWB Salsas
BWB Sauces
BWB Tomatoes & Combos
BWB Vegetables
Cakes
Candy
Canning
Casserole
Casserole
Casserole
Cereals
Cheese
Cheesecakes
Chilis
Chowders
Cobblers
Coffee Cake
Cold Remedies
Condiments
Cookery 101
Cookies & Bars
Cream Soups
Crisps
Crock Pot
Crowd-Size
Crusts
Cupcakes
Cure & Smoke
Dairy
Dehydrating
Desserts
Diabetic
Dips
Doughnuts
Dressings
Egg Dishes
Eggs
Entertaining
Fat-Free
Featured
Fermenting
Fillings
Fish
Food Photography
Freezing
Frostings & Icings
Frozen
Fruit Breads
Fruit Cakes
Fruit Salads
Fruits
Gift Basket Goodies
Giveaways
Gluten-Free
Goat Cheeses
Gourmet
Gravies
Griddles
Grill-Outdoor Cooking
Hard Cheeses
Herbs & Spices
Holiday
Homemade Cheese
How To
Ice Creams
Ingredients
Ingredients & Mixes
Jell-O
Jell-O Salads
Kid-Friendly
Kitchen Gadgets
Kosher
Lactose-Free
Lamb
Leftovers
Lettuce & Greens
Low-Carb
Low-Fat
Low-Sodium
Main Dish
Marinades
Meat Salads
Meet the Cook
Muffins
Non-Dairy
Old-Fashioned
One Dish Meal
Other Breads
Other Breakfast
Other Condiments
Other Dairy
Other Desserts
Other Main Dish
Other Salads
Other Side Dishes
Other Soups & Stews
Other Special Diets
Pasta
Pasta
Pasta Salads
Pastries
PC Beef
PC Chicken
PC Meats
PC Other
PC Poultry
PC Soups & Stews
PC Veggies
Pets
Pickling
Pies
Pizza
Pizza Crusts
Pork
Potato Salads
Potatoes
Potluck
Poultry
Presentation
Preserving
Pressure Canning
Pressure Cooker
Puddings & Custards
Recipe Requests
Relishes & Chutneys
Rolls
Rubs
Salads
Salads
Salsas
Sandwiches
Sauces
Scones
Seafood
Side Dishes
Soft Cheeses
Soups & Stews
Sourdough
Special Diets
Special Occasions
Steam Juicer
Stocks
Stuffings
Substitutions
Syrups
Tarts
Tips & Tricks
Tortillas & Pitas
Using FBR
Vegan
Vegetable Breads
Vegetable Salads
Vegetables
Vegetarian
Wild Game
Yeast Breads








If you would like to help support the overhead costs of this website, you may donate. Thank you!


We Want to Meet You


Farm Bell Recipes is all about you! If you're a member of our community and have been submitting recipes and/or blog posts to Farm Bell Recipes, we want to meet you!
Go to Meet the Cook and submit the form to be featured.


Canning Tutorials

Recent Reviews and Comments




Latest on the Forum

The Farmhouse Table

The Canning Pot

Sign up for the
Chickens in the Road Newsletter




Thanks for being part of our community!