1:1 measurement. Water to sugar. That's it. And once you've nailed that, the variations are endless....which is how I found myself making this recipe.
Is the sight of neglected, browned herbs in your fridge a familiar one? For me, I would say most definitely yes. I'll keep half a bunch of basil thinking "I'll do something with it". Nope. I come to find it weeks later looking very sad at the back of the fridge. Good news guys, this recipe can do wonders for that problem!
In this particular case, I had leftover lemongrass and ginger from various dinners I cooked last week, and a huge bunch of mint that I grabbed randomly from the asian market once again thinking, "I'll do something with it". And you know what?...I DID! Obviously you can omit any of these flavors to make an even simpler syrup but I thought these would go nicely together as a threesome. I didn't really measure my herbs so this is kind of a guesstimate recipe….