Cabernet Simple Syrup

Knowing how to make simple syrup is a basic recipe if you are a cook, if you are a foodie – you should have under your belt!

The basic simple syrup recipe is to simmer equal amounts of water and sugar and simmer until desired syrup consistency.

However, you can switch it up by adding different flavors. My local bar makes a fabulous Spicy Coconut Mojito with jalapeno simple syrup. You can flavor up and spice up basic simple syrup with some minor tweaks.

I have been using wine in some of my frozen treats like these Watermelon Sangria Popsicles, I came up with this Carbernet Simple Syrup to utilize in a Cabernet Berry Sorbet recipe (recipe coming soon).

But then I saw that this simple syrup could be used in so many different ways.

The alcohol is simmered away, so you just get this intensely fruity simple syrup with a big bang of flavor!

I used Cabernet Merlot by Yellow Tail. However, you can use whatever red wine you have in stock.

Just DO NOT use cooking wine. One golden rule I learned in culinary school was if you won’t drink it, you shouldn’t cook with it. If I cook with wine, I am cooking with whatever open bottle of wine I have in the house. NEVER buy cooking wine!

• Make sorbet (recipe coming later this week)
• Cocktails
• Drizzle over fresh fruit or vanilla ice cream
• Poaching liquid for deserts like poached pears
• Glaze for desserts

You can store it in your pantry for up to a month. With all the uses of it, I don’t think it will last that long!

DO YOU YUM? SAVE IT BELOW!

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