Strawberry Rhubarb Mint Simple Syrup for cocktails, for pancakes, for ice cream, for life.
You’re looking at me like, “what. am I going to do with that syrup? Julia.”
I’ve got two words for you: cock. tails.
Okay, I have another two: pan. cakes.
And two more: ice. cream.
Are you over me yet?
. . .
If you like dabbling in the kitchen, chances are you’ve tried your hand at making some sort of homemade syrup or compote to put in or on top of…everything. Hold the phone. What’s the big diff between compote and syrup? Compote is stewed fruit with sweetener. Chunky syrup, if you will. If you’ve taken a looksy at my gluten-free pancake recipes, you are ever so familiar with both homemade compote and syrup.
Since you are (because everyone is) a child of the Aunt Jemima era, you are already familiar with syrup. When you make syrup at home using fruit, you take compote one step further by mashing the fruit into an oblivion and straining the pulp from the juices. Bamboozle: syrup.
A couple of weeks ago, I got a wild hair and combined three of the things I had in abundance – strawberries, rhubarb, and fresh mint – in order to make syrup. Because I like to keep all my sweet stuff au natural, I used pure maple syrup instead of sugar to sweeten it. If your raging sweet tooth surpasses mine (doubtful), you can add more maple syrup than the recipe calls for.
Fancy a pictorial? Okay!
Boil, simmer, mash, strain. Delish.
Check back here tomorrow for a fancy recipe that puts your strawberry rhubarb mint simple syrup to use!