- Level: Easy
- Total: 40 min (includes cooling time)
- Active: 10 min
- Yield: about 1 1/2 cups each
Ingredients
Ginger-Tangerine Simple Syrup:
1 cup sugar
1 cup roughly chopped peeled fresh ginger
Peel of 1 tangerine, removed with a vegetable peeler
Gin Simple Syrup:
1 cup sugar
1/2 cup chopped cucumber
2 tablespoons lightly crushed juniper berries
1 tablespoon lightly crushed coriander seeds
Raspberry-Vanilla Simple Syrup:
1 cup sugar
1 cup smashed raspberries
1 vanilla bean, split
Directions
- For the ginger-tangerine simple syrup: Put the sugar, ginger, tangerine peel and 1 cup water in a small saucepan. Bring to a simmer over low heat, lightly muddling the solids and stirring until the sugar dissolves. Let cool completely, discarding the solids.
- For the gin simple syrup: Put the sugar, cucumber, juniper berries, coriander seeds and 1 cup water in a small saucepan. Bring to a simmer over low heat, lightly muddling the solids and stirring until the sugar dissolves. Let cool completely, discarding the solids.
- For the raspberry-vanilla simple syrup: Put the sugar, raspberries, vanilla bean and 1 cup water in a small saucepan. Bring to a simmer over low heat, lightly muddling the solids and stirring until the sugar dissolves; simmer 3 minutes. Let cool completely, discarding the solids.
Cook’s Note
Store the simple syrup in a sealed container in the refrigerator for up to 2 weeks.
