Simple Syrup Recipes

Try it in iced tea or combine with rye whiskey, lemon juice and bitters for an amazing cocktail. We use a splash in Lemonade or Hot Herbal Tea!

1 cup water
1 cup sugar
1 cup dried Rose Petals or Lavender Buds

Combine the water and sugar in a saucepan and bring to a boil, stirring occasionally until sugar dissolves. Reduce the heat to a simmer. Stir in the rose petals/lavender and continue to simmer for 10 minutes. Remove from the heat and steep for 15 minutes. Strain through a mesh sieve, reserving the syrup in a clean glass container.

Store in the refrigerator and use within one month.

You can also substitute Orange Peel, Lemon Peel, Calendula, Chamomile, Dandelion, Hibiscus, Peppermint, Spearmint or any other herb you like!

 Tip: For a more tart flavor with the benefit of an abundance of vitamin C, add ½ cup Rose Hips to the ingredients.

 Sweet & Spice Juniper Simple Syrup is so flavorful people will think it took a lot of effort. Use this syrup to create your own signature cocktails and mocktails.

1 cup water
3 tablespoons dried juniper berries
3 cardamom whole pods or 1 tsp chopped fresh ginger
1/2 c Orange/Lemon Peel or One whole fresh orange/Lemon

Using a mortar and pestle, lightly crush the juniper berries to break them open. Toss the berries into a medium saucepan. Repeat with the cardamom pods. Cut the orange peel into strips and add to the pan. Add the water and heat over medium heat to just bring the mixture to a boil. Reduce heat and stir in sugar. Simmer the mixture on the lowest heat for 15-20 minutes. Remove from heat, cover and refrigerate for 8 hours or overnight. Strain and refrigerate the reserved syrup. Use within 2 weeks.

 Lavender & Thyme Simple Syrup incorporates a botanical combination that compliments in baked goods, or in lemonade. In cocktails, pair it with vodka or gin, sparkling soda and fresh lemon juice. Placing the herbs in a small muslin bag makes straining the mixture much easier.

1 cup water
1 cup sugar
¼ cup lavender flowers
2 teaspoons dried thyme

Combine water and sugar in a saucepan. Place the lavender and thyme in a muslin bag and tie the top. Drop bag into the pan. Bring the mixture to a boil, stirring occasionally until sugar dissolves. Reduce heat and simmer 10 minutes. Remove from heat and let steep 10 minutes. Remove bag and transfer syrup into a clean glass container.

Refrigerate and use within 2 weeks.

Black Peppercorn Simple Syrup is an earthy, robust syrup that partners beautifully with the flavors of orange, grapefruit, persimmons, ginger and lavender.

1 cup water
1 cup sugar
1⁄4 cup whole black peppercorns, lightly crushed or 10 drops Black Pepper Essential Oil

Combine water and sugar in a sauce pan. Crush peppercorns slightly using a mortar and pestle; add to pan and bring mixture to a boil, stirring occasionally until sugar dissolves. Reduce heat and simmer 10 minutes. Remove from heat and steep for 10-15 minutes. Strain, reserving the syrup in a glass jar.

Store in the refrigerator and use within one month.

  

copyright 2015-2019 J&J Farm; JnJFarmKY; JnJFarmVA

Elderberry Syrup Recipe

If you are interested in adding elderberry to your diet for its immune system boosting properties, a teaspoon of elderberry syrup per day is a conservative recommended daily serving. ... If you are fighting cold and flu symptoms, a conservative recommendation is to take up to 4 teaspoons per day until symptoms subside. I usually use 2 teaspoons in the morning and 2 more in the evening.

Elderberry Syrup Recipe

This elderberry syrup is thought to be a natural remedy for cold and flu symptoms. When taken within 48 hours of symptoms, it's been shown to reduce the duration of symptoms by up to 4 days. I like to sweeten it with honey, which is rich in antioxidants and has been shown to help suppress coughing in children. 

1/2 c dried elderberries (2.5oz of dried)

2 cups water

1 tablespoon fresh ginger, minced (optional)

1 tablespoon turmeric (optional)

1/2 cup honey, maple syrup, stevia syrup or date sugar

Combine the elderberries, water, turmeric and ginger in a small saucepan over high heat and bring the mixture to a boil. Lower the heat and allow the mixture to simmer until the water has been reduced by half, about 45 minutes.

While boiling/reducing start preparing clean bowl with fine mesh strainer or cheesecloth over colander. When syrup has reduced by half; pour carefully into bowl. Use the back of a spoon to press on the berries in the strainer, to extract all of the juice, then discard the pulp left in the strainer. 

Let the elderberry juice cool to room temperature, so that the heat doesn't harm the nutrients in the honey, then stir in the honey. Use a whisk to incorporate it smoothly, then transfer the syrup into a sealed glass jar that you can store in the fridge. 

Your syrup should keep well for at least two weeks when stored in the fridge, so if you don't think you'll use it all before then, feel free to freeze it until you're ready to use more.  

Notes:

• If you choose to omit the sweetener, you’ll just be left with elderberry juice, which will spoil much more quickly in the fridge. You can freeze it in ice cube trays, however, for longer shelf life.

 

copyright 2015-2019 J&J Farm; JnJFarmKY; JnJFarmVA