Simple and infused syrup – do it yourself!

Simple syrup is a key ingredient, and it’s just as the name implies: simple to make. Put 50/50 hot water and sugar in a pan, stir over heat to melt, then cool off. If you are in a hurry, smaller amounts of simple syrup can be made by just shaking sugar and cold water for a few minutes to make the sugar dissolve. 

To add a personal twist, try to flavor your syrup. It will not only save you from buying several types of liqueurs and/or mixers, but will also allow you to experiment and set your own personal flavor touch. If you find it hard to come up with what to infuse your simple syrup with, explore the seasonal flavors wherever you are.

It’s easy to add flavor. Just let whatever you’d like to flavor your syrup with simmer together with the water and sugar in a pan for 15 minutes; let it cool off and sieve into a bottle. If you flavor with a fruit that’s very juicy, cut down on the amount of water.

Also try to make a syrup of your favorite tea. Simply make a pot, and add an equal part of sugar to it. Such a syrup will lend a very special character to your cocktails. Note: Syrup lasts up to two weeks in the refrigerator; make sure the bottle you use for storing it is properly cleaned.  

Two infused syrups to get your imagination going

Strawberry and Black Peppercorn Syrup

20 ripe, fresh strawberries (washed, hulled and halved),
1 tablespoon crushed black peppercorns,
1 cup caster sugar,
1⁄2 cup water.

Let all the ingredients simmer in a pan for 15 minutes, cool off and sieve into a bottle.

Peach and Caraway Syrup

4 ripe fresh peaches (stoned and quartered),

1 teaspoon caraway seed,
1 cup caster sugar,

1⁄2 cup water. Let all ingredients simmer in a pan for 15 minutes, cool off and sieve into a bottle.

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