Fresh herbs are one of my favorite things to pick up at the farmers' market this time of year. Giant bags of basil, rubber band-wrapped bundles of flowering thyme, and fragrant bunches of mint can be had for just a few bucks. The problem? Using up all those herbs before they turn to scary black goo.I've got a post on Shelterrific today about my solution: herb syrups. I love making different flavors to use in homemade sodas and cocktails. A few weeks ago in Florida, I turned basil syrup into my favorite basil lemonade, inspired by the abundance of basil in my parents' backyard. We almost went through a gallon of it at a family dinner.
Nothing more than herbs steeped in sugar and water, infused simple syrups are truly simple to whip up but make you feel ridiculously fancy. I dream of having a whole rack of different flavors labeled in pretty glass bottles at my disposal. The trouble is, they never last that long. Read more about it over on Shelterrific.
You have inspired me to use up some of the rosemary that has taken over my windowsill!
ReplyDeleteYay for too much rosemary!
ReplyDeleteI wish our windowsills would yield too much of anything. Damn squirrels!
ReplyDelete