Flower-Infused Simple Syrup

Recipe courtesy of The Herbfarm Cookbook, by Jerry Traunfeld (Scribner, 2004)
April 11, 2016


Combine sugar and water in a one-quart saucepan and place over medium-high heat. As soon as syrup comes to a full boil and sugar is completely dissolved, add the herbs and push them under the surface with a spoon and immediately remove pan from heat. Cover pan and let the herbs or flowers steep for 30 minutes. Pour syrup through a fine sieve and press down firmly on the herbs with the back of a spoon to extract any syrup held in the leaves. Store in a covered bottle or jar in the refrigerator for up to 3 months. Use as a base for poaching, flavoring drinks, brushing on cakes or as a syrup for fruit compotes.

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  • 1 cup sugar
  • 3/4 cup water
  • Your choice of herb or edible flower—try lemon balm, lemon verbena, lavender, rosemary blossoms, rose petals or violets
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