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Herbal Syrups for Beverages By Carly Wall C. A. What did people do before the invention of bottles soft drinks? They made their own instant drinks from fruits and herbs. It's so easy and economical, you have to wonder why these homemae "time-savers" have fallen to the wayside. I wondered this myself, and decided to drag out some of my grandma's favorite old syrup recipes, which I share with you here. She liked using lemon syrup for her famous icy lemonade, to be sipped on the porch on hot summer days. She liked mint, so that was a regular around her household, too. How did these syrups originate? There was a need for fast drinks on hot days. On top of that, kitchens were pretty busy in summers during canning season, so these drinks were easy to make; all the kids had to do was mix a couple of tablespoons of the flavored syrup with water and they were ready. Syrups are the bases of flavored in liquid form that are easy to mix with either hot or iced water, or sparkling water or ginger ale for that little fizz on special occasions. Some syrups were reserved for cold and flu season if the right herbs were used, and used as the base for the syrup. In this case, the syrup was taken from the spoon, or added to hot water to help with coughs and sore throats. Lemon-flavored herbs, as well as horehound, hyssop or wild cherry bark, were a few that were particularly favored for these concoctions, Since I've made cough syrups plenty of times over the years, I was interested in the drinks for pleasure that old-timers created tro have on hand. I discovered there were two types; the regular-flavored syrup and something called shrub, which was a flavored syrup made with vinegar. The vinegar gives a little tang to the taste (this mix was also good for cold and flu season). Both these syrup drinks were versatile, meaning that not only could you use them for instant drinks, but you could pour the syrup over ice cream or biscuits. Try a few different flavors and combinations and see if you and your family don't find them enjoyable. They're an easy way to use herbs, and it's much more healthy than guzzling tons of soda. At least you know that in these drinks the herbal additions will give you a boost of vitamins as well as other added benefits. For an even healthier drink, you can make the syrup from honey to avoid refined sugar altogether. Have fun! Basic Base Syrup Recipe 2 cups water (or fruit juice) 1/2 cup dried herb of choice 2 cups sugar Bring water or juice to a boil. Add herb. Remove from heat and cover. Steep 20 minutes. Strain and squeeze out the herbs. Discard the plant material. Place the liquid back on the heat and bring to a boil again, adding the sugar. Boil 15 minutes. Pour into sterilized jars and seal. After opening, keep refrigerated up to one year. To use, add two tablespoons to eight ounces iced tea or hot water, sparkling water, or ginger ale. Basic Honey Syrup Recipe 1 cup water (or fruit juice) 1/2 cup herb of choice 3 cups honey Place the herb into the water or juice and bring to a boil. Let steep covered for about 20 minutes. Strain. Return to heat and bring to a boil again, then turn down to simmer. Add the honey and mix well. Pour into sterilized jars and seal. After opening, keep refrigerated up to a year. For drinks, add two tablespoons to iced tea or hot water, sparkling water, or ginger ale. Basic ShrubRecipe 1-1/2 cups fruit juice 1/2 cup herb of choice 1 pound sugar 1/2 cup apple cider vinegar Bring fruit juice to a boil. Remove from heat, and add the herbs. Cover and steep for 20 minutes. Strain herbs out and return liquid to heat, bringing to a boil again. Add sugar and vinegar, and boil for 15 minutes. Pour into sterilized jars and seal tightly witrh fresh, sterilized canning lids. Invert for 5 minutes. Lids should seal, If not, place a boiling water bath for ten minutes. Refrigerate after opening. It keep up to one year. To use, add two tablespoons to iced or hot water, sparling water or ginger ale. Here are a few old-time recipes to get you started. Note that you can turn any of these drinks into creamy coolers by adding two tablespoons plain yogurt or real cream to the ice water, along with two tablespoons of syrup your choice. Orange flavors are especially delicious this way. Mint Syrup 3 cups boiling water 4 cups chopped mint leaves 4 cups sugar 1 tablespoon mint extract Green food coloring, optional Cover the chopped mint with boiling water. Cover and let steep 30 minutes. Strain. Bring liquid to a boil with the sugar; boil 10 to 15 minutes. Add mint extract and food coloring. Pour into sterlized bottles. Flroal Syrup 2-1/2 cups water 1 pound clean, pesticide-free edible flowers (lavender, rose, jasmine, chamomile, etc.) 1-3/4 cup sugar Bring the water to boil and add flowers. Remove from heat and cover to steep 15-20 minutes. Strain. Return liquid to heat and bring to boil again, adding sugar. Stir. Lemonade Syrup 2 cups sugar 1 cup water 1 lemon peel 1/2 cup lemon verbena (or spearmint leaves) Juice of 6 lemons Combine all together except for the lemon juice. Boil for 5 minutes. Strain out the lemon peel and herbs. Add the lemon juice and mix well. Pour into sterile jars. If you want the mix more yellow, simply add yellow food coloring, or, for pink lemonade, add a few drops of red food coloring. You can also purchase different flavoring oils to add to the syrup. Add them just before pouring intp sterile jars, mixing well. Strawberry-Mint Syrup Fresh cleaned strawberries 2 cups sugar per every 2 cups juice 3 mint tea bags 5 whole cloves Place strawberries in a pan and add a bit of water. With a potato masher, mash the strawberries and warm on low heat. Strain the juice. For every 2 cups juice add 2 cups sugar. Place the juice and sugar in the pan and return to heat. Add mint tea bags and cloves, and bring all this to a boil for 15 minutes. Take out the cloves and tea bags and pour the syrup into sterilized jars. Lavender-Cherry Syrup 1 pound cherries, pitted 1/2 cup lavender buds 2-1/2 cups water 2 pounds sugar 1 teaspoon almond extract Bring cherries, lavender and water to boil 20 minures. Strain. Add sugar to the cherry/lavender juice, and return to boil for 15 minutes. Add almond extract. Pour into sterilized jars. Homemade Root Beer Syrup 2 cups water 3 tablespoons sarsaparilla 1 tablespoon sassafras 1/2 teaspoon coriander 2 cups sugar (or 1 cup blackstrap molasses) Bring flavorings and water to a boil, boil for 20 minutes. Strain, Add the sugar and bring to boil again for 15 minutes. Pour into sterilized jars. Add several tablespoons to ginger ale for a refreshing summer drink. Jasmine-Almond Syrup 4 1/2 cups water 1 1/2 cups fresh almonds, ground 1 cup jasmine flowers 3 tablespons almond extract Juice of 2 oranges 6 1/2 cups sugar Bring water to boil and add almonds and jasmine flowers. Cover and cool, then use muslin to strain and squeeze out the ground almonds and spent flowers. Return liquid to pan and add almond extract, orange juice, and sugar. Cook until the consistency is a thick syrup. Let cool. If not thick enough, boil again for 5 minutes. Pour into sterilized bottles. Cinnamon-Bee Balm Sugar 2 cups water 2 cinnamon sticks 1/2 cup bee balm Juice of 1 lemon 2 cups sugar Bring water to a boil. Add cinnamon sticks and bee balm and boil 5 minutes. Strain. Return to heat, add lemon juice and suagr. Boil 15 minutes or until syrup is thick.Bottle. | 
