As a great host/hostess you want to provide a variety of options for your guests, especially the designated drivers. This simple syrup recipe can glam up alcoholic beverages or can be used on its own with club soda for a tasty non alcoholic option.
Simple Syrup Recipe Ingredients
1 lemon
water
1 cup fresh or frozen cranberries
1/2 cup granulated sugar
3 – 4 sprigs fresh rosemary
Directions (Makes 3/4 cup)
Step 1: Give your lemon a good wash and then use a vegetable peeler to peel off one or two strips of lemon zest. Juice the lemon into a measuring cup and top up the juice with water until you have 1/2 cup of liquid.
Step 2: Add lemon juice/water, lemon zest, cranberries, sugar, and rosemary to a saucepan. Bring to a boil while stirring constantly. Boil until the sugar is dissolved and the cranberries have popped. You can tell they’ve popped because you’ll see the skins split and the syrup will begin to take on a rosy hue.
Step 3: Remove from heat and let steep for two hours.
Step 4: Strain syrup through a fine mesh sieve and discard the solids.
Step 5: Store syrup in a tightly sealed glass jar in the fridge for up to two weeks.
To Use
Fill highball glass 1/2 full with ice. Add 1 ounce of syrup and top with ginger ale or club soda. Garnish with a lemon wedge or sprig of fresh rosemary and some frozen cranberries.
Cheers!
- 1 lemon
- Water
- 1 cup fresh or frozen cranberries
- 1/2 cup granulated sugar
- 3 - 4 sprigs fresh rosemary
- Give your lemon a good wash and then use a vegetable peeler to peel off one or two strips of lemon zest.
- Juice the lemon into a measuring cup and top up the juice with water until you have 1/2 cup of liquid.
- Add lemon juice/water, lemon zest, cranberries, sugar, and rosemary to a saucepan. Bring to a boil while stirring constantly.
- Boil until the sugar is dissolved and the cranberries have popped. You can tell they've popped because you'll see the skins split and the syrup will begin to take on a rosy hue.
- Remove from heat and let steep for two hours.
- Strain syrup through a fine mesh sieve and discard the solids.
- Store syrup in a tightly sealed glass jar in the fridge for up to two weeks.
- To Use: Fill highball glass 1/2 full with ice. Add 1 ounce of syrup and top with gingerale or club soda. Garnish with a lemon wedge or sprig of fresh rosemary and some frozen cranberries.
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Creative Sides is the brainchild of two friends who love to cook, bake and craft and sew far more than their families could ever consume.
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