Thirsty Thursday: S Is For Simple Syrups

Orange-Tarragon Syrup. Photos courtesy of Southern Living.
Orange-Tarragon Syrup. Photos courtesy of Southern Living.

Southern Living magazine has just released its “A to Z Guide to Southern Food,” available in the June issue of the print magazine and in a super-spiffy, interactive online format (here). They’ve shared a few letters with us, so stay tuned for the rest of the week. Today, we bring you “S Is for Simple Syrups.” The whiz kids over at the SL test kitchen recommend these syrups for cocktails as well as iced tea.

Orange-Tarragon Syrup

Bring 2 cups sugar, 1 cup fresh orange juice, 1 cup water, and 1/2 cup loosely packed fresh tarragon leaves to a boil in a medium saucepan over medium-high heat, stirring just until sugar dissolves. Boil 2 minutes. (Do not stir.) Remove from heat. Press through a wire-mesh strainer into a bowl, using back of a spoon to squeeze out liquid; discard solids. Cool completely (about 30 minutes). Transfer to a jar; cover and refrigerate up to 3 months.

Strawberry-Chile Syrup.
Strawberry-Chile Syrup.

Strawberry-Chile Syrup

Bring 2 cups sugar, 2 cups water, 1 cup fresh sliced strawberries, and 1/4 tsp. dried crushed red pepper to a boil in a medium saucepan over medium-high heat, stirring just until sugar dissolves. Boil 2 minutes. (Do not stir.) Remove from heat. Press through a wire-mesh strainer into a bowl, using back of a spoon to squeeze out liquid; discard solids. Cool completely (about 30 minutes). Transfer to a jar; cover and refrigerate up to 3 months.

Thirsty for more? Try these: 

Lavender-Mint Syrup

Pineapple-Basil Syrup