Liquid Sunshine

Spring is one of the major reasons my husband and I moved to North Carolina.  When we met, dated and married, life for us was in chilly Minnesota.  Then a beloved friend moved to NC and began to tell me about this thing called “Spring.”  She would email me photos of trees in bloom – in March.  What?!  Sunshine, flowering trees and green grass in Spring – in March?!  We were immediately won over.

Now that we happily live here, Spring still continues to be one of my favorite seasons in the South. (And yes, North Carolina is the South.)  The days are starting to get longer, the sun shines for more hours and nature just comes alive.

With Spring firmly planted, I start to think about lighter flavors that highlight the best of the season.  One of those delights that carries through to Summer is lemonade, or liquid sunshine.  There’s just something about lemons that compliments lighter, fresher fare.

I have always liked tart lemonade; lemonade that brings out the zing in the fruit rather than smothering it with sugar.  The recipe I am sharing with you today is intentionally tart, so that you can play with adding fun, complimentary flavors and sweetness through the magic of simple syrups.  

Admittedly, I didn’t make simple syrup until we moved to the South, and then it was just to make sweet tea as good as the natives.  But it really is SIMPLE and you can make endless flavors and combinations to liven up your lemonade, tea or even cocktails.

To make straight simple syrup, you simply (see what I did there?) boil equal parts sugar and water together until the sugar is completely dissolved and it becomes a clear, sweet syrup. 

To get fancy, you just add flavorful ingredients to steep in the syrup while it boils.  It really is that simple.  The fun part is coming up with flavors that compliment your drink of choice.

For my lemonade craving this week, I made 3 different kinds of simple syrup to try.

One flavor inspiration came from a recent night out with my girlfriends to B.GOOD, a restaurant that is elevated, healthy fast food.  They had craft sodas and fancy lemonades, and one flavor was Rosemary Lemonade.  So, I came home and did a search and found a simple syrup that combines the earthy flavor of Rosemary with the zingy spice of ginger.  It sounds like it might be too much, but it’s surprisingly refreshing and not too cloying.  

Rosemary Ginger Simple Syrup:

• 1 Cup Granulated Sugar
• 1 Cup of Water
• 5 Sprigs of Fresh Rosemary
• 2 Tbsp. Peeled and Sliced Ginger

Combine all of the ingredients in a small saucepan and bring to a boil. Stir until the sugar is dissolved. Reduce heat and simmer for 10 minutes, allowing the flavors to blend. Cool well, then strain out the ginger and rosemary and store in a glass container.

Another yummy combination is Lemon Hibiscus. This syrup makes the most beautiful color naturally and looks gorgeous added to lemonade.

Lemon Hibiscus Simple Syrup:

• 3/4 Cup Granulated Sugar
• 1/4 Cup Light Brown Sugar
• 1 Cup Water
• Juice and Zest of 1 Lemon
• 1/4 Cup Dried Hibiscus

Combine all the ingredients and bring to a boil, allowing the sugar to dissolve completely. Simmer for 10 minutes. Allow to cool, then strain and store in a glass jar.

My very favorite simple syrup, however, is Lavender. It is a light, delicate flavor that screams Spring to me.  It compliments so many things nicely, particularly lemonade.  I also plan on adding it to my Earl Grey tea next time I crave a hot cuppa.  The recipe I used makes about 3 cups in total, so you end up with more to use in flavor experiments.

Lavender Simple Syrup:

• 1 1/2 Cups Granulated Sugar
• 1 1/2 Cups of Water
• 2 Tbsp. Culinary Lavender (safe for eating)
• 5-6 Blueberries for added coloring

Combine all the ingredients in a pan and bring to a boil until the sugar is completely dissolved. Simmer for 10 minutes. Remove from the heat and cool before straining out the lavender and blueberries. Store in a glass jar.

Some notes on simple syrups:

I found all of my dried herbs and spices at World Market.  They have a great selection of things you can’t find in your grocery store.  Each pouch of Lavender and Hibiscus was $2.99, and one pouch provided enough for at least one batch of simple syrup.  I also found whole Cardamom seeds, which I am excited to try next time.

You do want to strain each batch well.  I used a fine mesh strainer and added a layer of cheese cloth to it as well.  This helps to trap the little itty bits, like the lemon zest and keeps your syrups clear and beautiful.

To store my simple syrups, I used small Mason jars, but you can use any glass jar you can seal.  They should keep in the fridge for up to 2 months.

Simple syrups are completely personal, so add to your drink in small increments until your drink is sweet enough for you.

These syrups are sure to jazz up your drink game, and they also make a lovely handmade hostess gift. It is a good thing they are so easy to make, because we will be making them again and again.