Lemon Verbena And Herbal Simple Syrups For Lemonade Etc!

• 1 1/2 cups water
• 1 1/2 cups sugar
• Variations
• 1 fresh vanilla bean
• fresh herbs such as lemon verbena leaf (or rosemary sprig or mint leaf or basil leaves)
• lemon peel strip
• 1 inch piece fresh ginger

1. In a saucepan combine water and sugar. Bring to boiling over medium heat, stirring until sugar is dissolved.
2. Add one of the infusions; boil gently, uncovered, for 2 minutes more.
3. Remove from heat; cover and cool in saucepan for 1 hour. Remove and discard infusion ingredients.
4. Transfer syrup to a clean covered storage container. Refrigerate up to 2 weeks, or may be frozen. Makes 2 cups syrup.
5. VARIATIONS:
6. VANILLA INFUSION: Add one fresh vanilla bean, halved lengthwise, to the hot sugar-water mixture. If desired, after cooling, remove the vanilla bean and use the tip of a small knife to scrape the seeds from the beans into the syrup (flecks of dark seeds will color the crystal-clear syrup).
7. FRESH HERB INFUSION: Add three 3-to-4-inch sprigs fresh rosemary; 3/4 cup lemon-verbena or mint leaves, slightly crushed; or 3/4 cup basil leaves, slightly crushed, to the hot sugar-water mixture.
8. LEMON-GINGER INFUSION: Add three 1x3-inch strips of lemon peel and a 1-inch piece of ginger, thinly sliced, to the hot sugar-water mixture.

water, sugar, variations, vanilla bean, fresh herbs, lemon peel, fresh ginger

Taken from www.food.com/recipe/lemon-verbena-and-herbal-simple-syrups-for-lemonade-etc-171999 (may not work)