You can substitute your favorite herb or spice to flavor this simple, or sugar, syrup. The syrup may be used to flavor and sweeten lemonade or iced tea.
- Yield: Makes 2 1/2 cups
Source: Martha Stewart Weddings, Winter 2000
- 2 cups sugar
- 1/2 ounce fresh rosemary or mint sprigs, or rose petals (unsprayed)
In a medium saucepan, combine the sugar with 2 cups of water. Bring the mixture to a boil over medium-high heat. Add the fresh herbs or rose petals to the syrup, remove the pan from the heat, and let the mixture steep for 2 hours. Strain the syrup in a sieve, and discard the herbs or rose petals. Store the syrup in an airtight container in the refrigerator for up to 1 week. Transfer the syrup to a small pitcher, and serve with unsweetened lemonade.