Syrups are ideal for adding a little sweetness and light to dishes, and a splash of colours to desserts or instead of sugar. Nice and simple, however somewhat time consuming, and the top tip is to never take your eye off the stove!
600ml infused water
450g granulated sugar
Add sugar to infused water, dissolving on a low heat
Raise to the boil and heat until 112ºc
If you don’t have a sugar thermometer drop a little onto a cold plate (store in the fridge) which will instantly cool it
Expect syrup to take 1 hour or so however take your eye off the ball and you will have toffee… or a very burnt pan!
You may wish to add a small amount of citric acid/lemon juice to help prevent sugar mould, although this can hamper flavour. It is also possible to make a simple sugar syrup as above and then add in whichever foraged flavour you are after as the syrup infuses. Leave it in for 2 days - 2 weeks depending and then drain.