1 C. Granulated Sugar
1/2 C. Water
Combine ingredients in a small saucepan, and bring to a boil very slowly. Allow mixture to boil for 10-15 seconds. Cool, and poor into a squeeze bottle, or storage vessel of your choice. Since this is a 2:1 Simple Syrup, it is shelf stable and can be stored on your bar for a few months.
1 C. Granulated Sugar
1 C. Water
1 C. Various Freshly Squeezed Citrus juices.
1/2 tsp. Orange Blossom Water
Begin by squeezing the juice from any combination of Lemons, Limes, and Oranges. (I usually juice 4 lemons, 6 Limes, and 1 Orange). The amount of juice you get from the Citrus is not important, because the recipe really relies on equal parts. (If you only get 3/4 of a cup of juice, adjust to the same amount of sugar and water.
In a small saucepan, add the sugar and water and bring slowly to a boil. The moment the mixture begins to boil, add the Citrus Juice and allow to return to boil. Remove from heat and add the Orange Blossom Water, and cover.
Allow mixture to cool completely, 2-3 hours. Poor into a resealable bottle, or squeeze bottle.
Store in the refrigerator. Should last for a few months.
1 C. Light Brown Sugar
1/2 C. Water
10 Allspice Berries
11 Cloves
6 Cardamom Pods
2 Star Anise Pods
1 cinnamon Stick
1 Vanilla Bean
Fresh Nutmeg
Add the sugar and water to a small saucepan, and slowly bring to a boil over medium heat. Meanwhile, prepare the spice blend by scraping the inside of the vanilla bean. Gather the remaining spices, and grate the nutmeg.
When the syrup begins to boil, remover from heat and add the spices, including the emptied vanilla bean. Cover and allow to steep for 3 hours.
Store in a resealable bottle. Shelf stable for a few months.
1 C. Granulated Sugar
1/2 C. Pomegranate Juice
1 T. Pomegranate Molasses
4 drops Orange Blossom Water
Add the Sugar, Pomegranate juice and Molasses to a small saucepan and bring to a boil over medium heat. When the syrup begins to boil, remove from heat and add the orange blossom water. Cover and allow to cool. Transfer to a bottle and store in the refrigerator.
1 C. Granulated Sugar
1 C. Water
10-15 Fresh Basil Leaves
Add the Sugar and water to a small saucepan. Slowly bring to a boil over medium heat. Take your time. When the syrup starts to boil, remove from heat and slap the bejeezus out of the basil leaves (to express the oils) and add them to the mix. Cover and allow to cool, about 3 hours. Strain the leaves out and transfer to a bottle. Store in the refrigerator.
1/2 C. Honey
1/2 C. Water
Add the honey and water to a small saucepan. Slowly bring to a boil over medium heat. When the syrup begins to boil, remove from heat and allow to cool. Transfer to a squeeze bottle and store in the refrigerator.
*This syrup will only last a couple of weeks, even in the fridge. Use it liberally! Add to anything you can think of.