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| In the summer, I drink a lot of iced tea |
In the summer, I drink a lot of iced tea. I prefer it unsweetened or just slightly sweet. We make it at home daily add a tiny bit of agave nectar.
I have found that the store bought flavored teas are too sweet for my taste. So, when I want something different, I make a flavored syrup to add to the tea. My favorite kind includes fresh ginger.
Here are some recipes to try.
The best part is you can add as much or as little as you want.
And you can experiment with them in other drinks, such as club soda or cocktails.
Ginger Simple Syrup
1 cup water
1 cup granulated sugar
1/2 cup peeled and thinly sliced ginger (or more for stronger flavor)
1. Bring water to a boil; reduce heat to low.
2. Add sugar and ginger; stir until sugar is dissolved.
3. Allow to simmer for about 30 minutes (less time will create a more mild infusion, more time will result in a stronger flavor).
4. Allow to cool. Strain and discard ginger.
5. Refrigerate leftover syrup in a sealed glass container.
You can use the following method to make raspberry, cherry, or just about any other berry syrup.
Blackberry Syrup Recipe
1 1/2 cup granulated sugar
1 cup water
2 cups frozen or fresh blackberries
1. Combine sugar, water, and blackberries in a small saucepan, and bring to a boil over medium-high heat, stirring occasionally.
2. When mixture boils, reduce heat to medium low and simmer for 5 minutes, gently crushing blackberries against side of pan. Remove the pan from heat and let mixture steep for 15 minutes.
3. Strain blackberry syrup through a fine mesh strainer into a clean container. Refrigerate until cold, and store covered in the refrigerator for up to 7 days.
Spiced Simple Syrup Recipe
1 cup water
2 cups granulated sugar
1 whole cinnamon stick
3 cloves
3 allspice berries
1 orange slice, with rind
1. Bring water to a boil; reduce heat to low.
2. Add all ingredients. Stir until sugar is dissolved.
3. Simmer on low for 15-20 minutes.
4. Allow to cool. Strain and store in container in refrigerator.
Zdroj (adapted from): tulsaworld.com/blogs
