Stemmed rosemary for simple syrup
Soothing Simples Preserve Garden Goodness
What a world we are living in! What an astonishing moment in time! What an epic period of history we are experiencing! Do I need to use a few more exclamation points??? Do I need to say I’m feeling a little crazy? How are YOU doing with all that’s occurring locally, nationally, in the world at large? I keep thinking about Kurt Vonnegut’s Welcome to the Monkey House, where someone says, “A sane person to an insane society must appear insane”. Similarly, those who seem to adapt well to crazy situations often become at least a little off base themselves over time. For me, yelling actually seems to help me cope somewhat, though I restrict myself to yelling while driving alone as I don’t want to freak out the cats. A friend recently suggested that all public parks and gardens should include a wailing wall; seems like a brilliant idea to me. Waaahh! Arghhh!
After a spot of therapeutic yelling, my throat feels sore and I’m ready for some soothing. First step, turn off the news. Next, put on the teapot. Pick a gentle, calming brew, perhaps chamomile and rose petals, then add a simple syrup for a bit of sweetness. Rosemary syrup adds an aromatic fragrance and a pleasantly grounding briskness, while ginger syrup is heartwarming and mildly energizing. Lemon syrup is agreeably tart-sweet and mint syrup is mellowing. All add a cheerful note to the teacup, but they’re also lovely in salad dressings and sauces, splashed into a cocktail, or poured over warm cake to infuse it with garden goodness.
Simple Garden Syrups
Simple syrups are indeed simple; traditionally, equal mixtures of cane sugar and water, boiled for a few minutes until the sugar is completely dissolved. Before electricity made freezers common, fruit was canned in simple syrup to preserve their quality and flavor. Simple syrups can be flavored with all sorts of things, from vanilla beans and peppercorns to toasted fennel or coriander seeds. As summer wanes, we can preserve the scents and flavors of herbs and edible flowers like roses, but it’s vital to harvest only organically grown plants, as pesticide residues are definitely not wholesome.
There are hundreds of syrup recipes (especially now that cocktails are popular again), but many are milder than I prefer. It’s a good idea to experiment with small batches while exploring your own preferences. For instance, I like a very strong mint syrup, using a full cup of leaves per cup of water, but you might want to add just a few sprigs. As you play around, make notes so you can replicate your successes and fine tune the not so great results. Be aware too that simple syrups can get moldy, even when refrigerated, so only make what you can use in a few weeks, or freeze them in small amounts (a dedicated ice cube tray is great for this).
Classic Simple Syrup
1 cup cane sugar
1 cup water
Combine in a saucepan and boil for five minutes. Cool, store in tightly sealed glass jars, and refrigerate for up to a month.
Short Term Syrups
I find full simple syrups to be gaggingly sweet, but reducing the sugar can also reduce shelf life. Even half-strength syrup is still sweeter than I like, but any less sugar and the results can mold too quickly, even in the refrigerator. For best results, label and date each batch, especially if you reduce the sugar content. That said, here are some of my current favorite garden syrups, just in time for cold and flu season (to say nothing of the pandemic).
Rosemary Syrup
1 cup cane sugar
1 cup water
1/2 cup stemmed rosemary
Combine sugar and water in a saucepan, bring to a boil, stir until sugar is dissolved, then simmer for five minutes. Add rosemary, remove pan from heat, cover pan and steep for 20 minutes. Strain through a double layer of cheesecloth, cool and refrigerate in tightly sealed glass jars for up to a month. Makes about 2 cups.
Ginger Syrup
1 cup cane sugar
1 cup water
1 cup peeled, sliced ginger root
Combine all ingredients in a saucepan, bring to a boil, stir until sugar is dissolved, then simmer for 20 minutes. Remove pan from heat, cover and steep for another 15 minutes. Strain through a double layer of cheesecloth (see below), cool and refrigerate in tightly sealed glass jars for up to a month. Makes about 2 cups.
Candied Ginger
Line a rimmed baking sheet with parchment paper and spread out the ginger pieces in a single layer. Bake at 225 degrees F until only slightly sticky (25-40 minutes). Roll in sugar and store in a tightly sealed container in the refrigerator or freezer.
Mint Syrup
1 cup cane sugar
1 cup water
1 cup mint leaves
Combine sugar and water in a saucepan, bring to a boil, stir until sugar is dissolved, then simmer for five minutes. Add mint, remove pan from heat, cover pan and steep for 20 minutes. Strain through a double layer of cheesecloth, cool and refrigerate in tightly sealed glass jars for up to a month. Makes about 2 cups.
Lemon Variations
When I find plump organic lemons in the market, I make simple syrup and add strips of lemon peel to the sugar water before continuing with the recipe below. Boil for five minutes, then dry the strips on a baking rack and pour the remaining syrup through cheesecloth to catch the zest (save those to sprinkle on butter cookies or garnish desserts).
Lemon Syrup
1 cup cane sugar
1 cup water
1 cup fresh lemon juice (about 8 organic lemons)
1 tablespoon grated lemon zest
Lemon rind strips (optional)
Combine sugar, water, and lemon strips in a saucepan, bring to a boil, stir until sugar is dissolved, then simmer for 10 minutes. Remove from heat, add lemon juice and zest, cover pan and steep for 20 minutes. Strain through a double layer of cheesecloth (drying strips of peel on a cooling rack), cool and refrigerate in tightly sealed glass jars for at least a month. Makes about 3 cups.