I love to have a variety of simple syrups in my refrigerator to make cocktails. Delicious and so easy to prepare! Today I have a Strawberry Moscato Simple Syrup in the fridge because I bought a bottle of Strawberry Moscato and it was much too sweet for my taste. My rule is before I through anything out I try to think of other uses for it and simple syrup is often the perfect answer! This syrup tastes like a fresh strawberry and is a fabulous addition to Cosmopolitans, Daiquiris, Strawberry Lemon Drop cocktails or lemonade and hot tea.
Here’s how to make the Strawberry Moscato Simple Syrup:
1 bottle Villa Jolanda Moscato and Strawberry
2 cups sugar
Pour the moscato into a sauce pan and heat until boiling. Reduce heat and simmer for 10 minutes (liquid will reduce by half). Stir in sugar and continue stirring over low heat until sugar is completely dissolved. Cool. Place in a mason jar, covered with jar lid, in refrigerator for up to 2 weeks.
Blackberry Lavender simple syrup from Saveur magazine:
- 1 cup blackberries
- 1 cup sugar
- 2 tablespoons dried lavender (available locally at the Roanoke Natural Foods Co-op)
In a small saucepan, bring the blackberries, sugar, lavender and 1 cup water to a boil over high heat. Reduce the heat to medium-low and cook, stirring to crush the berries, until slightly reduced, about 10 minutes. Pour the syrup through a find sieve into a bowl and discard the solids. Transfer the syrup to a bottle and refrigerate.
Blackberry Lavender French 75
- 1 1/2 ounces gin
- 3/4 ounce fresh lemon juice
- 1 ounce blackberry lavender simple syrup
- 2 ounces champagne or sparkling wine
- Lemon slice soaked in blackberry lavender simple syrup for garnish
In cocktail shaker, combine gin, lemon juice and blackberry lavender simple syrup. Place 1 cup small ice cubes in shaker, cover and shake vigorously. Strain into chilled champagne flute and top with champagne or sparkling wine. Garnish with blackberry lavender soaked lemon slice.
Winter Citrus Simple Syrup
- 2 cups water
- 2 cups sugar
- 4 star anise
- 2 cinnamon sticks
- 6 cardamon pods, crushed
- 12 cloves
- Juice and zest of 1/2 lemon
- Peel of one orange
Place all ingredients in a saucepan and stir. Bring to boil over medium-high heat. Reduce heat to low and continue to heat and stir until sugar is completely dissolved. Remove from heat and cover. Allow the syrup to steep for one hour.
Place in a mason jar, covered with jar lid, in refrigerator for up to 2 weeks.
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