I just whipped up a fresh batch of coffee syrups for our studio. I learned to make them from Emma and tried some new flavors this time.
Honey Simple Syrup: Simply simmer together 1 part honey and 1 part water for 20 minutes or until the honey has completely dissolved into the water. This basically creates a much thinner honey that works better for mixing in coffee drinks.Lavender and Brown Sugar Syrup: simmer 1 part brown sugar and 1 part water with 1 tablespoon lavender buds for 20 minutes or until the sugar has dissolved completely. Strain the buds out when you are pouring the syrup into your bottle. It's so good!
You'll need a funnel to add these syrups to bottles and a fine mesh strainer if you are infusing any fresh ingredients.
You can see Emma's simple recipes for vanilla, raspberry and caramel syrups here. These syrups are super easy to make, fun to infuse with new flavors and make great gifts!
In the past, we've gotten a lot of questions about shelf life. After doing some research, I don't feel comfortable naming an official shelf life. It can be affected greatly by the ingredients you use (fresh ingredients infused into the syrup can make it's life shorter). I, personally, have used syrups I have made for coffee and cocktails for up to six months (without refrigeration). If any of you have recommendations for shelf life, please share.Happy syrup making! I'll be back later today to share my restyled espresso cart. xo. Elsie