New This Month

Herb Syrup

Make this for our Fruit-and-Herb Sorbets: White Peach and Bay Leaf; Cantaloupe and Tarragon; Green Apple and Mint; Blueberry and Lemon Verbena; Lychee and Lemongrass.

  • Yield: Makes 2 cups

Source: Martha Stewart Living, July 2005


  • 1 1/4 cups sugar
  • One of the following: 2 fresh bay leaves or 1 ounce fresh tarragon, fresh mint, fresh lemon verbena, or fresh lemongrass


  1. Stir together sugar and 1 1/4 cups water in a small saucepan. Bring to a boil over medium-high heat, stirring constantly, until sugar has dissolved. Add herbs, and remove pan from heat immediately. Let syrup cool completely. Refrigerate syrup in an airtight container at least 8 hours, or up to 1 day. Just before using, pour the syrup through a fine sieve into a large bowl; discard the herbs.


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