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Simple Syrup, 3 Ways

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  • Level: Easy
  • Total: 40 min (includes cooling time)
  • Active: 10 min
  • Yield: about 1 1/2 cups each
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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

  1. 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.
  2. 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.
  3. 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.