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.
3 comments:
You have inspired me to use up some of the rosemary that has taken over my windowsill!
Yay for too much rosemary!
I wish our windowsills would yield too much of anything. Damn squirrels!
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