Simple Syrup for Iced Tea & More

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Besides tea, use this to sweeten other beverages such as fresh lemonade.

2 cups granulated sugar
2 tablespoons light corn syrup
1 cup water

1. Mix sugar, corn syrup and water in a medium saucepan and bring to a boil. Cook for 2 minutes.
2. Remove from heat and cool completely at room temperature. Pour into a covered container and refrigerate. Can be stored indefinitely in refrigerator.

Makes 32 (1 tablespoon) servings; Yields 2 cups.

Cooking Tip: You can rescue an overbaked cake by spiking this simple syrup with a little Grand Marnier, Kahlua, Tia Maria or brandy and drizzling it over the cake.

Nutrition Facts (per serving): 52.0 calories; 0% calories from fat; 0.0g total fat; 0.0mg cholesterol; 1.7mg sodium; 0.3mg potassium; 13.5g carbohydrates; 0.0g fiber; 13.5g sugar; 13.5g net carbs; 0.0g protein.

Copyright Hope Pryor, please see Terms of Use.

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Minty Citrus Drink Syrup

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Minty Citrus Drink Syrup

1 cup granulated sugar
1 cup water
1 handful mint leaves, washed
1 (12-ounce) container frozen concentrated orange juice
1 (6-ounce) frozen concentrated lemonade juice
Lemon lime soda or ginger ale

1. In a large saucepan bring sugar, water, and mint to a boil; simmer five minutes uncovered. Remove from heat.
2. Remove mint leaves. Stir in frozen juices.
3. To serve, pour 3 tablespoons syrup into a glass of crushed ice. Fill glass with lemon-lime soda or ginger ale. Stir.
4. Store syrup in covered container in refrigerator.

Makes 12 servings.

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Minted Simple Syrup

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Use this refreshing syrup to sweeten a variety of beverages.

1 cup granulated sugar

1 cup water

2 tablespoons light corn syrup

1 1/2 cups packed fresh mint leaves, chopped

1. In a saucepan bring sugar, water, corn syrup and mint to a boil, stirring until sugar is dissolved. Simmer syrup, undisturbed, 2 minutes. Pour syrup through a fine sieve, pressing on solids. Cool at room temperature.
2. Syrup keeps, covered, in the refrigerator for weeks.

Makes about 1 1/2 cups.

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Cherry Lemon Cooler

3 cups water
1 cup granulated sugar
1 cup Northwest fresh sweet cherries, halved and pitted
1 cup fresh lemon juice, refrigerated
Crushed ice
1 bottle (1 liter) club soda or seltzer
Northwest fresh sweet cherries with stems
4 long stems fresh mint

1. Combine water and sugar in small saucepan; add halved cherries. Bring mixture to boil; reduce heat and simmer 5 minutes. Remove from heat and cool to room temperature.
2. Strain syrup into container with tight fitting lid; discard cherries. Refrigerate syrup until cold.
3. Fill a tall 12 to16-ounce glass with ice. Pour 1/4 cup lemon juice and 1/3 cup syrup over ice and top with club soda. Garnish with cherries and mint.

Makes 4 servings.

Tip: Leftover syrup may be stored, refrigerated, up to one week.

Nutritional Analysis Per Serving: 140 Cal., 0 g pro., 0 g fat, 37 g carb., 0 mg chol., 1 g fiber, 28 mg sodium.

Recipe provided courtesy of Washington State Fruit Commission.