Skip to main content
Epicurious
Cookbooks

Herb Syrup

Recipe information

  • Yield

    Makes 2 cups

Ingredients

1 1/4 cups sugar
2 fresh bay leaves or 1 ounce fresh tarragon, fresh mint, fresh lemon verbena, or fresh lemongrass

Preparation

  1. Stir together the sugar and 1 1/4 cups water in a small saucepan. Bring to a boil over medium-high heat, stirring constantly, until the sugar has dissolved. Add the herbs; remove from heat. Let cool completely. Refrigerate in an airtight container at least 8 hours, or up to 1 day. Before using, pour through a fine sieve into a bowl; discard the herbs.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsTarragonHerbs & SpicesMintLemon VerbenaLemongrassNut FreeVeganVegetarianDairy FreeGluten Free5 Ingredients or FewerMake AheadCookbooks
Read More
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
29 Spring Pastas to Make the Most of Seasonal Produce
Like spicy carrot rigatoni and weeknight-fancy ravioli with peas.
The Most-Saved Recipes in the Epicurious App This Week
Like lemony baked salmon and strawberry shortcake roll.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Easy Banana Bread Recipe
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
The Most-Saved Recipes in the Epicurious App in March
Like lemony risotto and tandoori-style cauliflower.
One-Pan Herbed Chicken and Biscuits
Biscuits and gravy, but make it spring.
Earl Grey–Chocolate Cupcakes With Blackberry Frosting
Tender, moist chocolate cupcakes stained with Earl Grey tea and topped with a brilliant magenta frosting made from fresh blackberries.