Simple syrup inherently gets its name for the mere fact that making it is exactly that…simple.
I took about an hour out of my day on Sunday afternoon to create 3 versions of simple syrups that can be pulled out for cocktails or paired with sparkling water for custom sodas. They are all delicious in their own right but might I suggest starting with the rhubarb. It’s currently in season and the delicious fruit vegetable doesn’t last long! Below are 3 recipes for lemon-thyme, lavender and rhubarb simple syrup that are sure to please any crowd this summer. These would also make a beautiful host/hostess gift the next time you are invited to a summer get together. Just make sure to add labels for each flavour and perhaps corral the jars in a wooden crate with a linen tea towel.
Lemon-Thyme Simple Syrup:
1 part water
1 part sugar
zest + juice of 2 lemons
Handful of fresh thyme
Bring water to a boil with juice + zest of lemons
Once water is boiling, add sugar and thyme
Reduce heat to low and leave the mixture on the stove until it becomes a syrupy consistency.
Strain into a jar and leave in the fridge for up to a week.
Lavender Simple Syrup:
1 part water
1 part sugar
2-3 tbsp lavender
Bring water to a boil with lavender
Once water is boiling, add sugar
Reduce heat to low and leave the mixture on the stove until it becomes a syrupy consistency.
Strain into a jar and leave in the fridge for up to a week.
Rhubar Simple Syrup:
1 part water
1 part sugar
4-5 rhubarb stalks
Bring water to a boil with chopped rhubarb
Allow the water to boil with the rhubarb until it starts becoming soft and the water turns bright pink in colour
Strain the rhubarb and put the liquid back into the pot, bring it back to a boil
Add sugar and reduce heat to low and leave the mixture on the stove until it becomes a syrupy consistency.
Strain into a jar and leave in the fridge for up to a week.
