It’s finally beginning to feel like summer around here. Time for refreshing summer drinks. I made this herb infused syrup a few weeks ago, when I came home with pots of herbs on a teaser of a 75 degree spring day. Then the weather turned cold again and the jar of syrup sat in my fridge until this week when it finally felt right again to drink ice cold fizzy things.
- 1 cup turbinado sugar
- 1 cup water
- 1 big handful of fresh mint leaves
- 1 sprig of fresh rosemary
- 1 sprig of fresh lemon thyme
Chop up the herbs. Put the sugar and water in a saucepan and bring to a boil over medium heat. Stir until sugar is completely dissolved. Remove from heat and stir in the chopped herbs. Cover and let steep for about 30 minutes. Pour syrup through a sieve into a jar. Press on the herbs in the strainer with a spoon to extract as much flavor as possible. Cover and refrigerate syrup until cold.
Pour about two tablespoons of syrup over ice in a tall glass. Add the juice of half a lemon and fill the glass the rest of the way with seltzer. A sprig of mint is a nice garnish. A splash of bourbon is nice too.
The syrup will keep a good long while in the fridge.