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Herb Infused Simple Syrup
Herb Infused Simple Syrup
Appliance: Rice Cooker - 2 cup capacity and larger.
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This Kitchen Tested recipe is part of the Gluten Free Collection
Herb Infused Simple Syrup
Ingredients
   1 cup sugar
   1 cup water
   1/2 to 1 cup of herbs, with stems (a small handful), roughly chopped

About any herb will work, like:
   Basil
   Fennel Pollen
   Lemon Verbena
   Mint
   Rosemary
   Thyme


Directions
Combine sugar and water in the inner bowl of your rice cooker and push Cook button. Use white rice setting, if applicable. Bring to a boil, stirring occasionally. Boil about 1 minute, until sugar is fully dissolved.

Turn off or unplug rice cooker and add herbs. Cover and allow to steep at least 30 minutes, and up to 1 hour. Strain syrup through a fine mesh or cheesecloth. Syrup can be kept in a sterile jar or bottle, refrigerated for about 10 days. Freeze syrup in small, airtight containers, label and use within 3 months.

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