Simple syrup is a liquid sweetener made by dissolving sugar in water. That’s literally it. Simple syrup disperses sweetness evenly throughout beverages of any temperature, making it a key component of many iced drinks and cocktails. Since simple syrup is essentially just sugar water, it can easily be customized by adding another ingredient that will infuse it with flavor and enhance your cocktail.
We’ve tested these simple syrups in the kitchen here on the farm and feel you will enjoy them as much as we have.
Infused simple Syrups
Basic Simple Syrup
Boil together 1 cup of sugar and 1 cup of water until sugar is dissolved. This can be stored in an airtight container for up to 4 weeks in the refrigerator.
Mint Julep Syrup
Boil 1 cup of sugar and 1 cup of water until sugar is dissolved. Add a large bunch of fresh spearmint. Take off of heat, cover and let sit on stove for up to 30 minutes. After cooled, strain syrup to remove mint leaves. Can be refrigerated for up to 2 weeks in airtight container.
Strawberry Simple Syrup
Boil together 1 cup of sugar, 1 cup of water, 1 cup of chopped fresh strawberries and 1 tablespoon vanilla. Let sit on stove for 30 minutes to cool down. Once cooled, strain syrup to remove bulk. Can be refrigerated for up to 2 weeks in airtight container.
Blackberry Basil Syrup
Boil together 1 cup of water, 1 cup of sugar, 1 cup of blackberries and 8 large fresh basil leaves. Let sit on stove for 30 minutes until cooled. Once cooled, strain syrup to remove bulk. Can be refrigerated for cup to 2 weeks in airtight container.
Jalapeno Pear Syrup
Boil together 1 cup of sugar, 1 cup of water, 2 large Pears (sliced with peel on), and 1 jalapeño pepper (sliced; seeds can be removed to reduce heat). Let sit on stove for 30 minutes until cooled. Remove pear slices and peppers by straining syrup and placing in airtight container. Can be refrigerated for up to 2 weeks.
Cinnamon-Pecan-Infused Maple Syrup
1 cup of our maple syrup
1/4 cup of toasted pecans, roughly chopped
4 cinnamon sticks
Add syrup, pecans and cinnamon sticks to a small glass jar. Let sit for 48 hours or until the pecan and cinnamon flavors are both very apparent. Strain out the solids and store in a clean glass jar in the fridge for up to 4 weeks. In addition to drink mixers, this can be enjoyed on waffles, pancakes or french toast.
Bourbon Maple Syrup
1/4 cup of butter
1 1/2 cups maple syrup
1 – 2 tablespoons bourbon
Im medium saucepan, combine butter and maple syrup. Bring to a boil and remove from heat. Add bourbon. Serve over waffles or as a simple syrup in your favorite old fashioned. Because of butter, this one cannot be stored so enjoy every last drop.
Charred Orange Slice
Slice oranges into 1/2 to 1 inch slices.
Combine 3 teaspoons of sugar with 3 ‘pinches’ of cinnamon. (A pinch per teaspoon)
Coat orange slices and either grill or broil quickly in the oven only until charred. This is a great garnish that looks as good as it tastes.