ISO: ISO uses for simple syrup

[amanda_pennsylvania]

I had some friends over last night and made peach bellinis (yum!). But I have a boatload of simple syrup leftover from the recipe. How long will it keep? And what else can I do with it?

 

[melissa-dallas]

Bring it back to a simmer, put a bunch of mint in it, cool & strain & use in tea.

Flavor with coffee, vanilla, etc. & brush on cake layers before frosting to help keep cake moist & add flavor.

 

[curious1]

What Melissa said, about 3/4 oz mint to a cup syrup. Wonderful on fruit.

 

[barb_b]

My friend freezes it in ice cube containers, uses for ice tea or lil drinks w/ his dw

 

[barbara-in-va]

Gently simmer it with a bit of lavender, use on fruit or in drinks.

 

[angak]

it should keep a long time in the fridge. make sangria.

 

[meryl]

Simmer with some fresh ginger and make this - it's delicious: Melons With Ginger Syrup:

MELONS WITH GINGER SYRUP

"Melons, mint, and a fresh ginger syrup are delicious complements in this fruit salad. Cutting the melons in large cubes enhances their big, juicy flavor. For this salad, I like to use a combination of four melons, choosing from cantaloupe, honeydew, Santa Claus, Persian, casaba, or seedless watermelon."

INGREDIENTS:

1/4 cup granulated sugar
1/4 cup water
3-1/2-inch-long piece fresh ginger (1 inch wide), peeled and very thinly sliced
8 cups mixed 3/4-inch melon cubes (from 5 to 8 pounds melon)
Leaves from 5 sprigs mint (small leaves left whole; larger leaves sliced into thin strips)

DIRECTIONS:

Combine the sugar and water in a small saucepan. Bring to a simmer over medium heat, stirring occasionally until the sugar dissolves. Add the ginger and reduce the heat to low. Cook for 7 minutes to let the ginger infuse. Strain through a fine sieve, let cool, and refrigerate until completely chilled.

Just before serving, mix the melon cubes in a large serving bowl and pour on just enough of the ginger syrup to lightly coat the melons, about 1/4 cup. Toss with the mint leaves.

Serves four to six; yields 1/3 cup syrup.

From Fine Cooking

http://www.finecooking.com/recipes/melons_ginger_syrup.aspx

 

[amanda_pennsylvania]

Of course, I've made this before. Thanks for the reminder.

 

[amanda_pennsylvania]

We're having a Mexican dinner fairly soon--that's a great idea.

 

[amanda_pennsylvania]

Thanks, all. I'll probably be doing all of these--I have A LOT of syrup on hand!

 

[meryl]

I thought you had mentioned before that you had made this, but I wasn't sure. smileys/smile.gif

 

[amanda_pennsylvania]

I'll do that for desert with our Mexican dinner. Perfect.

 

[meryl]

Great idea. What are you making for the dinner?

 

[traca]

Perfect for sweetener for sweet tea. Sun tea + simple syrup = perfect summer drink!

 

[amanda_pennsylvania]

Menu inside; I've indicated what I'm making

Appetizers:

Gruet champagne (Gruet is a winery outside Albuquerque; great champagne and it's only about $13/bottle)
Green chile pistachios
Guacamole (friend)
Salsa (me)

Main course:
Sangria (me)
Green chile chicken enchiladas (me)
Cheese enchiladas (friend)
Calabacitas (me--this is a squash and corn dish)
Corn Bread (friend)
Avocado and Mandarin Orange Salad (me)

Dessert:
Melon with Ginger Syrup
Bischichitos (me--possibly, if I have time and I know I've spelled it wrong)

 

[meryl]

It sounds great!!!

 

[amanda_pennsylvania]

Traca, do I just spoon some into the tea until sweetened to taste?

I know that if I want to infuse the syrup with something (say, mint) I'll have to heat it up again.

 

[orchid]

I have a cream and sugar set and I put the simple syrup in the little

cream pitcher. Then I just pour it into my iced tea. I always keep it around in the summer time when I drink iced tea or iced coffee.

 

[juliebug]

Re: ISO uses for simple syrup

Feed to hummingbirds!