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Infusing
Stock Syrups
Lavender
Syrup
To
the basic syrup recipe of 100 ml water, juice of 1 lemon and 85
grams of caster sugar add 8 spikes of lavender.
Place
all ingredients in a heavy bottomed saucepan, bring gently to the
boil stirring until the sugar is dissolved then simmer for 5 minutes.
Allow to cool remove the lavender and drizzle over freshly cut fruit.
A few drops into ice cream maker during the making process gives
a very special taste.
Lime,
Lemon Grass and Ginger Syrup
4 lemon
grass leaves
20 g ginger finely chopped
125 g of caster sugar
200 ml water
4 Kaffir lime leaves finely shredded
Place all ingredients in a saucepan and heat until the sugar has
dissolved. Bring up to the boil and simmer for 10 minutes. Leave
to cool then strain – store in a sealed jar in the fridge.
This syrup can be sued to mix with sparkling water for a refreshing
drink or to make a base for salsa. It can be added to 300 ml double
cream (whipped) to make a syllabub or poured over fresh fruit, mangoes
or berries.
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