Harvest Apple Spritz

Ginger-tangerine simple syrup:
1 cup sugar
1 cup roughly chopped peeled fresh ginger
Peel of 2 tangerines, removed with a vegetable peeler
A few sprigs of rosemary (optional)
1 cup water
 
About 8 cups apple cider
1/4 cup fresh lemon juice
Fresh tangerine juice, from 2 tangerines above
4-6 cans (12 ounces) sparkling water
 
Lemon and apple slices, for serving
 
For the ginger-tangerine simple syrup:
Put the sugar, ginger, tangerine peel, and 1 cup water in a small saucepan. Bring to a simmer over low heat, lightly muddling the solids and stirring until the sugar dissolves. Let cool completely, then strain, discarding the solids.
 
For the drink:
In a large pitcher, combine the syrup, cider, lemon and tangerine juices. Chill until ready to serve.  Add the sparkling water just before serving. Garnish with lemon and apple slices, if desired.

From Half-Baked Harvest blog, with many changes, and simple syrup recipe from FoodNetwork.com

Wild Violet Syrup

Wild violet blossoms

Water

Sugar

Lemon juice

How many violet blossoms you use is up to you. The recipe is a 1:1 ratio, so you can use as many or as few as you wish.

Once you have picked your violets, place them in a jar or glass and add enough boiling water to cover the flowers.  Let the flowers steep for an hour or two (until the water cools). Your violet water will look blue or green at this point; the violet color comes later when the lemon is added. 

Strain the flowers from the infused water and discard them.  Be sure infused water is clear of any debris.  Add equal parts violet-infused water and sugar to a saucepan.  Slowly add small amounts of lemon juice until desired color is reached.

Slowly bring the sugar water to a low boil for a minute or two. Keep an eye on it and stir occasionally.  Transfer your syrup to whatever (preferably clear) container you wish.

From KentuckyForager.com

Vanilla Simple Syrup

1 cup sugar
1 cup water
1/2 vanilla bean (optional)
1 1/2 teaspoons pure vanilla extract (decrease to 1 teaspoon if using vanilla bean)

Bring sugar and 1 cup water to boil in a saucepan over medium heat.  If desired, split vanilla bean in half and scrape seeds into water.  Cook, stirring, until sugar has dissolved.  Let cool completely.  Remove vanilla bean, if using.  Stir in vanilla extract.

Makes 1 1/2 cups. 

From Martha Stewart website

Mint Syrup

1 cup water
1 cup sugar
1 cup mint leaves (or basil leaves, or 1 cup mint leaves plus 1 cup basil leaves)

In a medium saucepan, simmer water with sugar until the sugar is dissolved. Add leaves and let steep for 1 hour.

Strain and discard the leaves. Let the syrup cool completely. 

Makes 1 cup.

From Food and Wine, with changes

Blueberry Syrup

20 ounces fresh (or frozen) blueberries (approximately 4 cups), rinsed and drained
2 cups water
7 ounces sugar
1 lime or lemon, juiced

Place the blueberries and the water into a medium saucepan set over medium-high heat and bring to a boil. Reduce the heat to low and simmer for 15 minutes. 

Remove the saucepan from the heat and pour the mixture into a colander lined with cheesecloth that is set in a large bowl. Allow to cool for 15 minutes. Gather up the edges of the cheesecloth and squeeze out as much of the liquid as possible. Discard the skin and pulp.

Return the blueberry juice to the saucepan along with the sugar and lime or lemon juice. Place over medium high heat and stir until the sugar has dissolved. Bring to a boil and cook for 2 minutes. Remove from the heat and transfer to a heatproof glass container and place in the refrigerator, uncovered, until completely cooled.

Makes about 3 cups.



From Alton Brown via the Food Network

Citrus Spice Syrup

2 cups water

2 cups sugar

Peel from 2 oranges

Peel from 1 lemon

6 whole cloves

2 cinnamon sticks

Mix 2 cups water and 2 cups sugar in a medium saucepan.  Bring ingredients to a boil over medium-high heat, stirring, until sugar dissolves.  Reduce heat and simmer 10 minutes. Remove from heat; cover and let steep for 1 hour.  Strain syrup into a small pitcher; discard solids in strainer.  Cover and refrigerate syrup until cold, about 3 hours.  (Can be made 1 week ahead.  Keep chilled.)

Ginger Spice Syrup

2 cups water
2 cups sugar
3 tablespoons grated peeled fresh ginger
3 cinnamon sticks
3 whole star anise pods
Pinch of ground nutmeg

Mix 2 cups water and 2 cups sugar in a medium saucepan.  Bring ingredients to a boil over medium-high heat, stirring, until sugar dissolves.  Reduce heat and simmer 10 minutes.  Remove from heat; cover and let steep for 1 hour.  Strain syrup into a small pitcher; discard solids in strainer.  Cover and refrigerate syrup until cold, about 3 hours.  (Can be made 1 week ahead.  Keep chilled.)

Blood Orange Syrup

3 cups fresh blood orange juice or regular orange juice
9 tablespoons sugar
1 1/2 tablespoons grated blood orange peel or regular orange peel

Stir all ingredients in a heavy medium saucepan over medium heat until sugar dissolves.  Increase heat and boil until syrup is reduced to 1 1/2 cups, about 20 minutes.

Refrigerate until cold.  Cover and keep refrigerated for up to 2 days.


Makes 1 1/2 cups.

Strawberry Syrup

1 pound sliced hulled strawberries
1/2 cup water
1/2 cup sugar
1/3 cup corn syrup
Pinch of salt
2 tablespoons lemon juice

Bring strawberries, water, sugar, corn syrup, and salt to boil in a large saucepan over medium-high heat, stirring until sugar dissolves.  Boil, uncovered, for 10 minutes, stirring occasionally and adjusting heat to prevent mixture from boiling over.  Add lemon juice.  Strain, pressing on solids. Cover and chill syrup.  (Can be made 1 week ahead.  Keep chilled.)  

Makes 2 1/2 cups.



From Bon Appetit

Simple Syrup

Combine equal parts water and sugar in a saucepan over medium heat.  Stir just until the sugar dissolves; when the sugar granules are no longer visible, stop stirring.  The syrup will continue to clear as it approaches a boil.  As soon as it comes to a boil, remove the pan from the heat and let cool to room temperature.  Store the syrup in the refrigerator, where it will keep for up to 2 months.


From Homemade Soda by Andrew Schloss