Sage Simple Syrup

Hello friends! Something a little different, a little simpler today – how about a simple syrup? A sage simple syrup?

But first, how are you? I’m heading down to Florida tonight for Disney to celebrate Mom’s birthday and for the first time in forever, she’s actually going down to play with her friends! I’m the one that usually brings a platonic plus-one.  It should be fun, and me + three plan on enjoying some much needed pool time and a graze through EPCOT’s Flower & Garden festival.  Flowers and Gardens are SO up all of their allies.

Speaking of flowers and gardens, how about this sage simple syrup?  This admittedly seems pretty random, especially for someone who doesn’t have the most well-stocked bar, or the prowess for making snazzy cocktails. But what I do have is a penchant for buying fresh herbs…and letting them go bad.

Are you the same?

I got some fresh sage a few weeks back to make some breakfast sausage and…well, didn’t really have much of a reason to use it for anything else. I often associate it with richer, creamy, fall-ish foods (read: Thanksgiving), whether or not that’s accurate, and I’m just not making that kind of stuff these days. 

I put my thinking cap on and realized what I do really love is using fresh herbs in sweet stuff: this basil no-churn ice cream is consistently one of my favorites each summer and these rosemary pralines would be rad for Mardi Gras next week. So I say, let’s do something with this sage.

After going back and forth, I decided to stick with this base ingredient. I say use it in fizzy water, on fruit, on fruit salad…I’m really pumped to see what I’m going to do with it (and do see a cocktail forthcoming? Maybe…).

Give it a go!

Recipe adapted from Gastronom.