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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a saucepan combine water and sugar. Bring to boiling over medium heat, stirring until sugar is dissolved. | 2. Add one of the infusions; boil gently, uncovered, for 2 minutes more. | 3. Remove from heat; cover and cool in saucepan for 1 hour. Remove and discard infusion ingredients. | 4. Transfer syrup to a clean covered storage container. Refrigerate up to 2 weeks, or may be frozen. Makes 2 cups syrup. | 5. VARIATIONS: | 6. VANILLA INFUSION: Add one fresh vanilla bean, halved lengthwise, to the hot sugar-water mixture. If desired, after cooling, remove the vanilla bean and use the tip of a small knife to scrape the seeds from the beans into the syrup (flecks of dark seeds will color the crystal-clear syrup). | 7. FRESH HERB INFUSION: Add three 3-to-4-inch sprigs fresh rosemary; 3/4 cup lemon-verbena or mint leaves, slightly crushed; or 3/4 cup basil leaves, slightly crushed, to the hot sugar-water mixture. | 8. LEMON-GINGER INFUSION: Add three 1x3-inch strips of lemon peel and a 1-inch piece of ginger, thinly sliced, to the hot sugar-water mixture. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	1 1/2	cups		0.0	0.0	0.0	0.0
sugar	1 1/2	cups		1208.97	302.394	0.0	0.0
vanilla bean	1			12.095999999999998	0.5313	0.0025	0.0025
herb such				-	-	-	-
lemon peel strip				-	-	-	-
ginger	1	inch		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.