16 October 2009

the taste of summer

While Britta and I were in France this summer, many things were offered to us flavored with sirop.



Panaché (beer mixed with lemonade).

Pretty much anything liquid. Doesn't matter.

Lots of flavors, too. I liked blood orange the best. Strawberry was also good.

I came home and started wondering why we don't do that. After all, the water tastes much better after you drag it around for a few hours in the heat than it might without the sirop.

So, now I make ginger syrup. It's not the same, but it tastes fabulous in milk and is a great cocktail mixer. I got the recipe from an Asian food cookbook and it's super easy and keeps forever. It's just simple syrup with a kick, really.

1 cup water
1 cup sugar
2/3 cup roughly chopped, unpeeled fresh ginger

Put it all in a pot, stir, bring to a boil. Reduce heat and let simmer for 15-20 minutes or until slightly thickened.

I keep mine in a glass bottle in the fridge. It's delicious. I think I'm going to go have some right now.

Obviously France is full of deliciousness.

Please note that the escargot are wearing tiny hats.