Yesterday, I didn’t have to be up for anything in the
morning, so I decided to not set my alarm and allow myself an extra hour of
sleep or so. I’m naturally up by 7:30, but it’s better than the 6am alarm that
has been greeting me all week. That extra hour and a half of sleep totally threw
my day into a tailspin. It was too light when I got up and my coffee was not
strong enough and the rest of the day continued that way. Everything was turn
over. It wasn’t a bad day, just one where I couldn’t quite get my barrings.
It came as no surprise that my photo editing software was on
the blink (it’s free and web based, so I
really can’t complain). This
morning it still is not functioning in the way I need it to, so I’m still
posting some late to the party Friday fun and you will just have to make some
yourself to see what it looks like!
This week’s favorite thing:
Flavored Simple Syrup
We’ve all heard of simple syrup right? That basic mixture of
sugar dissolved in water with a little heat, slightly reduced, to add to
cocktails to give them a sweet finish.
Well, this is BETTER!
I know I’m not the first person in the world to add
flavoring to simple syrup, and I won’t take credit for it. I am going to share
a few of our favorites and what to do with them though.
Future Hubby and I first made a flavored syrup one evening
last fall when we were having a crazy hankering for a Dark and Stormy with some Jamaican rum we were gifted but the grocery store was sold out of Vernors (If
you are from Michigan you know Vernors, if not, once you have had Vernors
ginger ale, you will never accept anything else again). We came home empty
handed, but still wanted those cocktails! I rough grated a finger of ginger
into some near boiling simple syrup and the results yielded the BEST Dark and
Stormy ever. Move aside Vernors, there is a new mixer in town!
Our three current favorites:
Ginger Syrup - Our favorite. Make a Dark and Stormy, or add seltzer for homemade ginger ale.
1 c water
1 c sugar (white or natural)
1 2inch chunk of fresh ginger
Roughly grate or finely chop ginger. Add ginger, water and
sugar to pan and heat until simmering. Allow to simmer until slightly reduced
and syrup lightly coats the back of a spoon, but still quickly drips from the
end. Remove from heat and strain into a pint canning jar. Refrigerate.
Lavender Syrup – Beautiful and floral, lovely with seltzer, in a cup of black or green tea, mixed into
lemon-aid or in a cocktail.
1 c water
1 c white sugar
3-4 tbl dried lavender (MUST be food grade)
Rough chop lavender. Add lavender, water and sugar to pan
and heat until simmering. Allow to simmer until slightly reduced and syrup
lightly coats the back of a spoon, but still quickly drips from the end. Remove
from heat and strain into a pint canning jar. Refrigerate. (This syrup gives a
much clearer floral flavor when white sugar is used. Natural sugar has a subtle
flavor that will compete with the lavender)
Basil Syrup – This is surprisingly satisfying with seltzer
on a hot day, would also be great in lemon-aid or in a variety of cocktails.
1 c water
1 c sugar (white or natural)
18-20 large basil leaves
Rough chop basil. Add basil, water and sugar to pan and heat
until simmering. Allow to simmer until slightly reduced and syrup lightly coats
the back of a spoon, but still quickly drips from the end. Remove from heat and
let come to room temperature before straining into a pint canning jar.
Refrigerate. (I find that letting this one come to room temp with the basil
still in the syrup gives a much bolder flavor. If you want a mild flavored
syrup, strain the basil out when the syrup is still hot).
We are having fun thinking of ways to use these syrups and
more flavors, outside of the expected. If you try these and find a great use
for one or come up with another great flavor, please share it with us in the
comments!
Happy weekend!!
