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Homemade Simple Syrups

Ingredients

Instructions

  1. classic simple syrup
  2. Whisk the sugar and water to combine in a small sauce pan over medium/high heat. Bring the mixture to a boil and then reduce the heat to medium/low ( you want the mixture to be bubbling just a little bit!). Let the mixture simmer for about five minutes or so, the longer you let it simmer the thicker the syrup will be. Whisk the mixture every few minutes while it’s simmering. Allow the syrup to cool and store in an air tight mixture for up to four weeks.
  3. blueberry simple syrup
  4. In your food processor, puree the blueberries. Combine the blueberry mixture, sugar, and water in a small sauce pan and bring to a boil over medium/high heat. Reduce the heat to low and simmer for 5 minutes, whisk it a few times while simmering. Remove the saucepan from the burner and allow to cool for five minutes. Once cooled, strain the mixture through a cheesecloth (or fine mesh sieve) and store in an airtight container for up to two weeks.
  5. mint simple syrup
  6. To start, you’ll want to muddle your mint either using a mortar and pestle or the back of a spoon. Combine the mint, sugar, and water in a small sauce pan and bring to a boil over medium/high heat. Reduce the heat to low and simmer for 5 minutes. Make sure to stir it at least once a minute. Remove the saucepan from the burner and allow to cool for five minutes. Once cooled, strain the mixture through a cheesecloth (or you can use a fine mesh sieve – or even just scoop out the mint using a spoon if you’re working on the fly) and store in an airtight container for up to two weeks.
  7. ginger simple syrup
  8. Peel your ginger root and chop it into small pieces, somewhere in between dicing and mincing. Combine the ginger, sugar, and water in a small sauce pan and bring to a boil over medium/high heat. Reduce the heat to low and simmer for 5 minutes. Make sure to stir it at least once a minute. Remove the saucepan from the burner and allow to cool for five minutes. Once cooled, strain the mixture through a cheesecloth (again, you can use a fine mesh sieve – or just scoop out the ginger pieces using a spoon if you chopped them big enough) and store in an airtight container for up to two weeks.

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