Honey Syrup

• 3 cups water
• 1 1/2 cups acacia honey
• Peel of 1 orange, removed in large strips
• 1 whole vanilla bean, scored and scraped

1. Combine all the ingredients in a saucepan over medium heat, bring to a boil, and let simmer for 5 minutes.
2. Let cool, then strain into a food-safe quart container for storing.
3. Fill a labeled squeeze bottle for easiest use.
4. The syrup will keep for 7 days, refrigerated.
5. Other natural sweetenersraw sugar, honey, maple syrup, and agave nectarcan be turned into syrups for easy use in cocktails as an alternative to simple syrup.
6. Be mindful when you swap in flavored syrup in a cocktail that requires simple syrup: any flavor added to a cocktail should contribute positively to the final flavor profile of the cocktail.
7. For example, agavefrom which tequila is madewill increase the depth of flavor in a Margarita; maple syrup would overpower it.
8. Making syrups takes a little trial and error.
9. Start by slowly heating equal proportions of the sweetener and water in a saucepan.
10. The consistency should be such that the flavor of the ingredient is prominent but the syrup still liquid enough to pour.
11. For more elaborate syrups, try adding herbs, spices, or citrus peel to increase the depth of flavor.
12. For example, honey syrup (left) is incredible with vanilla and orange zest.

water, acacia honey, orange, vanilla bean

Taken from www.epicurious.com/recipes/food/views/honey-syrup-390783 (may not work)