Crenshaw & Basil Frozen Ice

August 10th, 2011 § 0 comments § permalink

Serves 4-6

Ingredients

2 cups crenshaw melon, cubed in 1 inch cubes and frozen solid overnight (or other melon)
1 cup simple syrup (infused with basil a plus)
½ cup fresh basil leaves, chopped fine

Directions

Place all ingredients in a blender and blend until smooth and icy. Be careful not to over blend as the frozen honey dew will melt quickly. Make sure you chop the basil fine before placing in blender to avoid needing to over blend. Serve immediately, garnish with a basil leaf.

Mutton Holler Swamp Coolers

August 3rd, 2011 § 0 comments § permalink

Makes one gallon of non alcoholic mixer

Ingredients

Zest of 5 limes
Zest of 4 lemons
Juice of 10 limes
Juice of 10 lemons
2 cups mint simple syrup
1 cup cucumber puree (cucumbers pureed)
1 cup strawberry puree (strawberries pureed)
4 cups water
4 cups seltzer water
Ice
Cucumber slices, strawberry sliced, lemon slices and mint leaves
Cucumber infused gin for the alcoholic drinks (cucumber slices infused in gin for 2 days)

Directions

In a big jug mix all ingredients and stir well. Pour in ice. For alcoholic drink place 2 ounces of cucumber gin in a glass and fill with mutton holler swamp cooler juice!

Rose Berry Sangria

June 27th, 2011 § 0 comments § permalink

Makes 1 pitcher

Ingredients

½ cup raspberries
½ cup blackberries
½ cup blueberries
½ cup chopped strawberries
2 bottles of rose wine
1 bottle sparkling water
1 cup citrus herbal simple syrup

Directions

To make the herbal citrus simple syrup place a handful of herbs of choice, 1 lemon sliced, 1 orange sliced, ½ cup water and ½ cup sugar in a saucepan and boil until all the sugar dissolves. Take off heat and set aside for 10 minutes. Strain and cool. Mix all ingredients in a large pitcher and let stand for 2 hours. Serve room temperature over ice.

Herbal Ouzo Lemonade

May 24th, 2011 § 0 comments § permalink

Makes one pitcher of lemonade

Ingredients

½ cup fresh tarragon leaves, 1 tablespoon reserved
½ cup fresh mint leaves, 1 tablespoon reserved
½ cup fresh thai basil leaves, 1 tablespoon reserved
13 cup water
13 cup sugar
1 cup fresh lemon juice
1 cup simple syrup
1 tablespoon lemon zest
1½ cups ouzo
Ice

Directions

In a medium sauce pan place the fresh herbs (leave the reserved herbs aside), water and sugar, stir and bring to a boil. Reduce heat to low and let simmer, stirring occasionally for about 5 minutes. Allow to cool and blend in a blender. Strain through a fine mesh strainer and reserve syrup for later. In the mean time, in a blender, place 1 cup syrup, 1½ cups ouzo, 1 cup lemon juice, one tablespoon lemon zest, and 3 tablespoons of the reserved herbs and fill with ice. Blend until smooth and slushy. Place in a glass and drizzle the herbal syrup over the top, garnish with a fresh herb leaf of choice!

Sweet Delicate Friday

May 13th, 2011 § 0 comments § permalink

Makes one drink
006

Ingredients

Ice
1 ounce gin
1 ounce elder flower liquor
1 ounce tarragon ginger syrup (recipe follows)
Grapefruit juice (fresh)
Fresh ginger slice

Directions

Fill a medium glass or a wide mouth low glass with ice, pour in the gin and the elderflower liquor. Next add the ginger syrup and fill the glass with the grapefruit juice. Stir and garnish with the ginger slice.

Tarragon Ginger Syrup

Makes ½ cup

Ingredients

¼ cup sugar
¼ cup water
1 tablespoon fresh ginger, chopped fine
1 tablespoon fresh tarragon, chopped

Directions

In a sauce pan combine all ingredients and stir. Bring to a boil and then allow the mixture to simmer until thick, making sure to stir. The entire process should take approximately 5-7 minutes. Strain out the ginger and tarragon and let syrup cool before using.

Raspberry Tingle

May 12th, 2011 § 0 comments § permalink

photo

Makes one drink

This zippy little drink is sure to refresh and enliven the pallet. The freshness of the mint, parsley and fresh lime, combined with the tangy fresh raspberries, makes your mouth tingle with completeness!

Ingredients

Crushed ice
2 ounces cucumber infused gin
1 ounce lime juice
1 ounce herbal simple syrup (mint & parsley combo)
1 ounce sweet minty raspberry puree (recipe follows)

Directions

In a shaker filled with ice, combine all ingredients and shake vigorously. Strain into a martini style cocktail or dainty low ball glass. No garnish!

Sweet Minty Raspberry Puree

Makes one cup

Ingredients

1 cup fresh raspberries
¼ cup fresh mint leaves
Juice of one lime
¼ cup herbal simple syrup (mint & parsley combo)

Directions

Place all the puree ingredients in a blender and blend until smooth.

Strawberry Rhubarb Syrup

May 10th, 2011 § 1 comment § permalink

Ingredients

¼ cup fresh strawberries, mashed
¼ cup fresh rhubarb, chopped
½ cup sugar
¼ cup water

Directions

Combine all ingredients in a medium heavy bottom saucepan. Bring to a gentle boil, reduce heat and simmer for 5 minutes. Blend and cool until ready to use.

Spring Daisy

May 10th, 2011 § 0 comments § permalink

Makes 1 drink

Ingredients

Ice
2 ounces cucumber infused gin
1 ounce strawberry rhubarb syrup
1 ounce herbal syrup (parsley mint)
1 ounce lemon juice
1 teaspoon lemon zest
Lemon slices

Directions

In a shaker filled with ice, place all ingredients and shake vigorously. Pour into a low-ball glass and place a lemon slice like a lid over the drink.

Herbal Simple Syrup

April 27th, 2011 § 3 comments § permalink

Makes 2 cups

Ingredients

1 cup sugar (any type of sugar will work)
1 cup water
1 cup fresh herbs leaves & stems

Directions

Place all ingredients in a medium saucepan and bring to a boil. Turn heat to low and simmer for approximately 5-10 minutes depending on how potent you wish the syrup to be.

Pisco Sour

October 14th, 2010 § 0 comments § permalink

Makes one drink.

INGREDIENTS

2½ ounces Pisco
½ ounce simple syrup
Juice of 2-3 limes
1 egg white
Bitters

PREPARATION

In a shaker filled with ice, combine all ingredients. Shake vigorously for about 20 seconds. Strain into a 6 ounce glass and drop a few drops of bitters on the top of the frothed egg whites.

Pisco Sour

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