Wednesday, August 12, 2009
Peachy Simple Syrup
Friends, I have a confession to make. Before last night, I had *never* made that Simple Sugar Syrup we've probably all enjoyed in a glass of iced tea in a tearoom at one time or another. Why hadn't I? I thought it would be too hard to make. Ha! Make that double ha! You bring to a boil equal amounts of water and granulated sugar (3/4 cup, in this case), stir it, and that's it! Why, I've had a harder time boiling eggs than making this Simple Sugar Syrup!
Here's what prompted me to give it a whirl.
Actually, it wasn't the cover of the August issue of Cooking Light but this article inside that provided the inspiration. (My husband's niece, BTW, is one of the editors of this lovely magazine but didn't write this particular piece.)
The only other ingredient I needed was a peach. Because the peaches that are peach-colored were not very ripe, I opted for a white peach. I didn't take note of the variety, and was a little bummed I had to get a non-peachy peach, but trust me on this, it was delicious! I diced the peach and placed the pieces in a bowl ...
before adding the hot syrup. Here's a link to the very simple instructions from Cooking Light.
And here's my finished Simple Syrup, peach flavored. I enjoyed some with a glass of Red Rose Iced Tea, and wow, was it ever good. (If I'd had some vanilla ice cream, the strained peaches would have been a great dessert topping, too.) So now I want to try the recipes for Lavender Syrup and Cucumber-Ginger Syrup. If I'd known these syrups were so easy, I'd have been making them long before now!