12 Ways to Infuse Simple Syrup
Heat makes infusion a breeze. Add your flavoring (or mix and match any of the following) to the sugar and water for simple syrup, heat until the sugar is dissolved, then simmer over very low heat for 5 to 10 minutes unless otherwise noted. Leave in larger items, or strain them out just before you transfer the syrup to a container. The following are suggested amounts for one batch of simple syrup, but you can and should feel free to adjust the quantities to your taste.
- Use brown sugar or raw sugar in place of the granulated sugar
- 2 tablespoons minced citrus zest or 2 to 3 strips, plus 3/4 cup juice
- The scraped seeds from 1 or 2 vanilla beans, with the scraped pod if you like
- 6 cinnamon sticks; 6 to 8 crushed cardamom pods; and/or 2 tablespoons whole cloves or allspice berries. Feel free to combine; these are especially excellent with brown sugar and citrus
- 1/4 cup black peppercorns, whole or cracked (don’t be skeptical — pepper contributes a wonderfully fragrant, complex flavor)
- 1/4 pound (about 10 inches) fresh ginger, cut into thin rounds. Steep off the heat for 30 to 45 minutes
- 2 tablespoons culinary-grade lavender buds. Be careful adding more; it can end up tasting soapy
- 2 to 4 stalks fresh lemongrass, coarsely chopped
- 1 1/2 cups lightly packed fresh mint or basil leaves, 1 cup lemon verbena or lemon balm leaves, or 6 to 8 sprigs thyme or rosemary. Simmer for 5 minutes, then cover and steep off the heat for another 5 minutes
- 2 tea bags or 2 tablespoons loose leaves, like chamomile, green tea, or Earl Grey. Add to the syrup after the sugar has dissolved and steep for no more than 5 minutes.
- 1/2 cup chopped or ground coffee beans
- 3 to 5 coarsely chopped fresh hot chiles, like Thai, jalapeño, or habanero