This recipe is incredibly versatile, so feel free to explore lots of different flavors.
1 cup [200 g] sugar
8 oz [240 ml] water
Combine the sugar and water in a medium saucepan over medium-high heat. Bring the mixture to a rapid boil, stirring to dissolve the sugar. Remove from the heat and let cool. Store the syrup in an airtight container in the refrigerator for up to 1 week. Makes 12 oz [355 ml].
1 cup [200 g] sugar
8 oz [240 ml] water
3 rosemary sprigs
Combine the sugar, water, and rosemary sprigs in a medium saucepan over medium-high heat. Bring the mixture to a rapid boil, stirring to dissolve the sugar. Remove from the heat and let cool. Strain the syrup and store in an airtight container in the refrigerator for up to 1 week. Makes 12 oz [355 ml].
1 cup [200 g] sugar
8 oz [240 ml] water
1 cinnamon stick
Combine the sugar, water, and cinnamon stick in a medium saucepan over medium-high heat. Bring the mixture to a rapid boil, stirring to dissolve the sugar. Remove from the heat and let cool. Strain the syrup and store in an airtight container in the refrigerator for up to 1 week. Makes 12 oz [355 ml].
1 cup [340 g] mild honey, such as wildflower or orange blossom
8 oz [240 ml] water
Combine the honey and water in a medium saucepan over medium-high heat. Bring the mixture to a rapid boil, stirring occasionally. Remove from the heat and let cool. Strain the syrup and store in an airtight container in the refrigerator for up to 1 week. Makes 12 oz [355 ml].
1 cup [200 g] sugar
8 oz [240 ml] water
1 cup [120 g] raspberries
Combine the sugar, water, and raspberries in a medium saucepan over medium-high heat. Bring the mixture to a rapid boil, stirring to dissolve the sugar. Remove from the heat and let cool. Strain the syrup and store in an airtight container in the refrigerator for up to 1 week. Makes 12 oz [355 ml].
This recipe provides two ingredients at once. While you’re candying your citrus fruit, you’ll also be making a delightful citrus syrup. Feel free to candy any type of citrus fruit, including tangerines, lemons, limes, grapefruit, oranges, or kumquats.
1 cup [200 g] sugar
4 oz [120 ml] water
2 lemons, 2 limes, 1 orange, or 1 grapefruit, cut into 1/8 in [4 mm] slices or rounds
Combine the sugar and water in a saucepan and bring to a boil. Add the citrus slices to the pan. Let the boiling syrup reduce for 5 minutes or until it begins to thicken, turning the citrus occasionally. Pull the citrus slices out and place on a piece of wax paper to cool. Cool the citrus syrup on the stove. Store the cooled slices and the syrup separately, covered, in the refrigerator. Citrus slices will keep for 2 to 3 days in the refrigerator. The citrus syrup will keep almost indefinitely. Makes 12 oz [355 ml].
8 oz [240 ml] apple cider vinegar
1 cup [200 g] sugar
1 cup [120 g] cranberries
Heat the apple cider vinegar and sugar in a small saucepan over medium heat. Stir the mixture until the sugar fully dissolves. Add the cranberries and bring to a simmer, mashing the cranberries into the mixture as they soften. Simmer for 2 minutes and then remove from the heat. Let cool. Strain the shrub into an airtight glass container. The shrub can be stored in the refrigerator for up to 5 days. Makes 12 oz [355 ml].
8 oz [240 ml] heavy (whipping) cream
1 tsp confectioners’ sugar (optional)
Pour the cream into a large bowl. If you want it sweetened, add the sugar. Whip with an electric or hand mixer until it forms stiff peaks (be sure not to overwhip). Use immediately. Makes 12 oz [355 ml].
1 cup [140 g] fresh blueberries
1 lemon, thinly sliced
4 rosemary sprigs
Place the blueberries, lemon slices, and rosemary sprigs evenly around a Bundt pan. Slowly pour in 16 to 24 oz [480 to 720 ml] water, leaving 1 to 2 in [2.5 to 5 cm] of space at the top of the pan. Freeze until set, 4 to 5 hours or overnight. Store until ready to serve with punch. Makes 12 oz [355 ml].
8 oz [240 ml] apple cider vinegar
1 cup [200 g] sugar
1 grapefruit, peeled and diced
Heat the apple cider vinegar and sugar in a small saucepan over medium heat. Stir the mixture until the sugar fully dissolves. Add the grapefruit and bring to a simmer, mashing the grapefruit into the mixture to release as much juice as possible. Simmer for 2 minutes and then remove the pan from the heat. Let cool. Strain the shrub into an airtight glass container. The shrub can be stored in the refrigerator for up to 5 days. Makes 10 oz [300 ml].
