Infusing Stock Syrups Lavender Syrup To the basic syrup recipe of 100 ml water, juice of 1 lemon and 85 grams of caster sugar add 8 spikes of lavender. Place all ingredients in a heavy bottomed saucepan, bring gently to the boil stirring until the sugar is dissolved then simmer for 5 minutes. Allow to cool remove the lavender and drizzle over freshly cut fruit. A few drops into ice cream maker during the making process gives a very special taste. Lime, Lemon Grass and Ginger Syrup 4 lemon grass leaves
20 g ginger finely chopped
125 g of caster sugar
200 ml water
4 Kaffir lime leaves finely shredded
Place all ingredients in a saucepan and heat until the sugar has dissolved. Bring up to the boil and simmer for 10 minutes. Leave to cool then strain – store in a sealed jar in the fridge.
This syrup can be sued to mix with sparkling water for a refreshing drink or to make a base for salsa. It can be added to 300 ml double cream (whipped) to make a syllabub or poured over fresh fruit, mangoes or berries.
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