Monday, June 22, 2009

Keep It Simple

Quick post today before I'm off on my adventures here and here, because I just have to know why oh way you aren't using Simple Syrup.

You know what I'm talking about, right? Ok, for the uninitiated, simple syrup is a sweetener that you make yourself right at home. This of course begs the question, why would I want to do that when I've got sugar and Splenda, and all that other fake junk laying around?

Simply because, my lovelies, that stuff doesn't melt in cold drinks. Y'know when you dump the sugar into your iced tea and stir your little heart out and it STILL all stays on the bottom? Simple syrup doesn't do that. Simple syrup integrates itself into your drink. Sure, it may get a little bottom-heavy sometimes, but it's easy to diffuse into your drink with a quick little stir, if at all.

I usually make some once every week or two during the summer and keep it in my fridge for my iced coffee deliciousness. Splash of milk and a splash of syrup in my travel cup and I'm good to go.

I mention this because I was at The Standard Baking Co. in Portland, Maine (no website!) yesterday and there it was, just waiting for me and my coffee. **sigh** Please don't let anyone ever tell you that it's not about the little things, because it totally, totally is (at least in my book). FYI - They also do this at The Tasting Room with iced tea, and it even comes in a sweet little pitcher.

So how to make, how to make? So easy:

Place equal parts pure cane sugar (white sugar) and water into a pot (ex: 1c. ea)

Bring up to just under a boil, just so the sugar melts, then let it cool off and pour into a little Rubbermaid container and store in the fridge.

That's it.

Seriously, how easy is that? Just use it the same way you would regular sugar. 1 T = 1 T.

Try it today - you'll thank me. :)


Liz said...

We call that hummingbird food at our house.

Chef Christine said...

See - multi-functional! Look at that :)

Beth Morgan said...

tried it, love it!