the taste of summer

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

Water.

Beer.

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.