Last week when I shared the details of the ice cream party, I mentioned that I currently have a thing for fruity simple syrups. Simple syrup is a sweet, concentrated liquid made by boiling water and sugar together and it’s used in drinks and can be poured over cakes and other desserts. With the addition of fruit, the syrup takes on the flavor and color of the fruit.
Aside from the lemons and limes, I used frozen fruit (including rhubarb I froze from my mom’s garden). First, it’s less expensive and secondly, it’s easier. There was no prep work for the berries, peaches or rhubarb and since I made seven syrups, less work was ideal.
I used the same basic ratios for all the fruit simple syrups I made (save for the lime, more on that below) but know that there are a plethora of variations out there. I like the syrup to be sweet but I want to taste the fruit instead of hiding a little bit of fruit juice in a lot of sugar. Each fruit has a differing concentration of taste meaning that what might be an adequate amount with one syrup is not the same for another. This isn’t a big deal because ratios can be adjusted by taste when the drinks are being mixed. I found that peach has a very light taste, blueberries and raspberries are bold with strawberries and rhubarb in the middle.
For our drinks, I mixed the syrups with club soda which made drinks akin to fruity soda. These syrups can also be mixed with lemonade, iced tea, hot tea and assorted liquors (check Pinterest!). Bug and Sweet J thought the drinks were amazing. They were enthralled with all the colors and had to try most of them, some of them many times over.
I made double batches of all of the syrups and after they cooled, I bagged them and popped them in the freezer. The drinks are wonderful but I have more plans for my pretties.
*The limes were tricky. Knowing their taste can come across as bitter instead of amazingly lime, I read other recipes before I started. What I saw was that the lime juice amount was drastically smaller than the ratios I have above. Like 1/2 cup or less per the 1:1 sugar to water.