We’re taking a quick break from our tour of my tiny household and how I can get ‘er done in the midst of harvest, canning, etc. Are y’all as crazy as I am this time of year? Fortunately, The Macallan built some handy new shelves in the cellar for me – it’s a perfect temp year ’round for my various brewing, fermenting, and infusing projects. Let’s just hope the cable guy doesn’t need to get to those wires behind my cider any time soon….
This week’s H.O.A.G.Y (Help Out a Gal/Guy, Yeah?) comes from a friend who needed to make simple syrup LIKE RIGHT NOW in preparation for a cocktail party, because the stuff she’d made a week earlier had already developed a Kombucha-like sugar mother alien thing and she was scared to use it. I’d be scared, too.
So, here’s how you make simple syrup in under 30 minutes:
1 – into a pint Mason jar, fill half-way with sugar (your choice)
2 – fill with boiling water up to 1″ from the rim of the jar, stir to dissolve
3 – add ice cubes to the rim of the jar, gently stir to dissolve and cool
4 – place a lid on the jar and the jar in an ice-water bath
It will be ready in 15- 20 minutes. Enjoy!