Ingredient in Mango Purée, page 186.

This is truly so simple to make, why buy it at the store? Simple syrup is made with just two things, sugar and water.

Simple Syrup

I use the classic recipe from Hollinger and Schwartz’s Art of the Bar — equal parts sugar and water. Bring to a boil and simmer for 2-3 minutes. The longer you boil it, the thicker the syrup will be when cooled. Let cool to room temperature and transfer to a squeeze bottle. Stores in the refrigerator for about a month or so. Any longer, and you may see either blob-ulous masses of bacteria or rock sugar crystals form, depending on the purity of your mix. Trust me, I know.

Ingredients:
1c (227g) C&H cane sugar
1c (227g) water

You can make many alternate, favored versions for use in many things.

Black Pepper Syrup
I make black pepper syrup for two of my favorite cocktails: the Galapagos and the cucumber martini. Combine the sugar and water and bring to a boil. Add the peppercorns. Simmer for 20-30 minutes. Remove from heat and cool to room temperature. Strain and transfer to a squeeze bottle.

Ingredients:
1c C&H cane sugar
1.5c water
2T crushed black peppercorns

Lavender Syrup
Combine the sugar and water and bring to a boil. Add the dried lavender. Simmer for 20-30 minutes. Remove from heat and cool to room temperature. Strain and transfer to a squeeze bottle. Lavender syrup great on sliced fresh strawberries!

Ingredients:
1c C&H cane sugar
1.5c water
0.25c dried lavender

Equipment:
Medium saucepan
Salter digital scale
Glad Ware plastic containers
Wooden spoon, cause I can’t stand metal against metal
Squeeze bottle

Optional:
Measuring cups
Measuring spoons
Chinois
Broad chef’s knife, to crush peppercorns

Next, MANGO, Bonito, Soy, Sesame.