Simple syrup, or sugar syrup, is very easy to make and is used to sweeten many cocktails as well as iced tea, iced coffee, and even sorbets. The standard ratio is equal parts sugar and water. These recipes can be halved, doubled, or tripled and stored in the refrigerator in a well-sealed container for up to 1 month.

　　

Ingredients

Makes 1 cup (8 ounces)

　　1 cup sugar

　　1 cup water

　　

Step 1

Bring the sugar and water to a boil in a small saucepan over high heat and cook until the sugar is completely melted, a minute or so. Remove from the heat. Transfer to a container with a tight-fitting lid and refrigerate until cold, about 1 hour.

　　

Variations

Step 2

CINNAMON SYRUP

　　

Step 3

Bring the sugar, water, and 4 cinnamon sticks to a boil in a small saucepan over high heat and cook until the sugar is completely melted, a minute or so. Remove from the heat. Strain, transfer to a container with a tight-fitting lid, and refrigerate until cold, about 1 hour.

　　

Step 4

MINT SYRUP

　　

Step 5

Bring the sugar and water to a boil in a small saucepan over high heat and cook until the sugar is completely melted, a minute or so. Remove from the heat. Add 20 fresh mint leaves and let steep for at least 30 minutes. Strain, transfer to a container with a tight-fitting lid, and refrigerate until cold, about 1 hour.

　　Reprinted with permission from Bobby Flay's Bar Americain Cookbook by Bobby Flay with Stephanie Banyas and Sally Jackson, (C) 2011 Clarkson PotterBOBBY FLAY, a New York Times bestselling author, is the chef-owner of six fine dining restaurants, including Mesa Grill, Bar Americain, and Bobby Flay Steak, and an expanding roster of Bobby's Burger Palaces. He is the host of numerous popular cooking shows on Food Network, from the Emmy-winning Boy Meets Grill and Grill It! with Bobby Flay, to the Iron Chef America series, Throwdown! with Bobby Flay, and Food Network Star. Brunch @ Bobby's debuted on the Cooking Channel in fall 2010 and America's Next Great Restaurant debuted in March 2011 on NBC. This is his eleventh book. His website is BobbyFlay.com.