Bay Syrup

susan belsinger, contributor

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Photo: Susan Belsinger

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Makes about 3 cups

Herb syrups are wonderful flavor essences that can be added in place of the liquid in cakes, pie filling, and drizzled over all type of baked goods. They are good on all kinds of fruits and fruit salads, used in beverages, and to make sorbets.  My favorite use for bay syrup is on fresh seasonal fruit; probably peaches and nectarines are my first choice, although it is lovely on apples, pears, oranges and pineapple. It is delightful added to a piña colada. My friend Chuck Voigt likes it on vanilla ice cream.

This syrup is very sweet and concentrated; usually I make a less sweet syrup by using 2 parts water to 1 part sugar (I use the less sweet syrup in my herbal libations and on fresh fruit).

To make herb syrup, combine the water and sugar in a small saucepan. Add the herb leaves and bruise them gently against the side of the pan with a spoon. Place over moderate heat and bring to a boil. Cover, remove from heat and let stand for at least 30 minutes; it is best if allowed to cool to room temperature. Remove the leaves and squeeze them into the syrup to extract their flavor. This syrup can be made ahead and refrigerated for about 10 days, or frozen for up to 6 months.

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