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A collection of my own home-made syrups

I have been doing juice for myself for several years now. I did not drink the juice until I started to work it myself. I used to drink water and lemon water.

Well, we made it very difficult to buy syrup from herbs because it was simply not available at the store.

Now we get it in the store, but it’s very expensive. Producers of herbal syrups really overestimate the price. I have a basilica, a mint and a melis at home in the garden, and I started to syrup to work alone. The recipe is very simple (I work all the syrups according to one recipe) … my syrups can not be compared with the syrups we buy in the store.

Here’s the recipe for syrup:

  • 3 l of water
  • 3 kg of sugar
  • 2 – 4 g citronella (centronic acid to be purchased at the store)
  • About 30 dkg of basilic

Put water and sugar in a large bowl and boil.

Water and sugar should be cooled, while the basil is washed and cut (leaves and stems), added chilled water and allowed to stand for 24 hours (stirring occasionally).

After 24 hours, the citric acid is added and the mixture is stirred until the citric acid is dissolved. Pour into bottles and place in a cool and dark place.

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Written by vidocka

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35 Comments

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  1. This is very similar to what people here call a shrub. I mostly know of it being made with fruit and there are cooked and uncooked methods for making shrubs. There are a ton of articles on making them. My friends seem to prefer the cold method. (I’ll give a link to one article) The herbal syrups are a very useful idea for me as I have many herbs that I grow and more than I can use.
    http://drinks.seriouseats.com/2011/06/cocktail-101-how-to-make-shrub-syrups.html

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