Shelf-Stable Syrup

Syrups are traditionally made by making a strong tea, then dissolving a lot of sugar into it. However, we prefer this method, which makes a stronger, more shelf stable recipe using less refined sugar thanks to the addition of alcohol. Syrups are typically taken by the teaspoon.

What You’ll Need:

• Chopped fresh herb or dried plant material
• Honey (preferably raw)
• 100-proof vodka
• Jar with lid, strainer, measuring cup

Directions:

• Loosely fill your jar with fresh herb (half full for dried)
• Cover with a combination of 50 percent honey, 50 percent vodka.
• Shake vigorously to combine.
  Shake periodically and strain after 2 to 4 weeks.