I understand that all of us come from different backgrounds and I use Kitchen Language or technical terms that maybe not everyone is familiar with so I have composed this series of posts to show what I am saying. That way I don't have to reference Wikipedia when I use culinary language. Simple Syrup comes up in a number of drink 
recipes and I use it in a few savory dishes too, curry mint glazed chicken breast comes to mind. Anyway simple syrup is... well simple to make. It is 1/2 sugar and 1/2 water melted down and mixed together. Put 1/2 cup of water and 1/2 cup of sugar on the stove top on medium heat, when the sugar is completely melted it is done. This is a mint infused simple syrup I have used it a few times, as it heats up add about a TBL of mint leaves cut into a Chiffonade to the mixture.
Then the liquid is pored through a strainer into the jar it will be kept in. I will keep simple syrup for 8 to 8 weeks in the refrigerator.
recipes and I use it in a few savory dishes too, curry mint glazed chicken breast comes to mind. Anyway simple syrup is... well simple to make. It is 1/2 sugar and 1/2 water melted down and mixed together. Put 1/2 cup of water and 1/2 cup of sugar on the stove top on medium heat, when the sugar is completely melted it is done. This is a mint infused simple syrup I have used it a few times, as it heats up add about a TBL of mint leaves cut into a Chiffonade to the mixture.
Then the liquid is pored through a strainer into the jar it will be kept in. I will keep simple syrup for 8 to 8 weeks in the refrigerator.
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