Simple syrup is pretty much liquid sugar and can be a busy bartender’s best friend. With a batch of simple syrup on hand, drinks don’t need a lot of stirring or shaking. You can easily produce a minty Mojito or a myriad of other cocktails -- with or without alcohol.

All you have to do is combine equal parts of granulated sugar and water in a saucepan, (we usually do one cup of each), bring it just to a boil, and then simmer and stir until the sugar dissolves. Then remove the pan from the heat, cool the syrup, and refrigerate in a covered jar. It should keep for about two weeks -- if it lasts that long!

For a slightly different take on simple syrups, here is the link to a great story in The Miami Herald click here.

I also like to make flavored syrups, and mint and ginger are my two favorites. Once the sugar is dissolved and you pull the pan off the heat, throw in a fistful of fresh mint leaves, cover the pot, and let it steep for about 10 minutes. Do the same with ginger -- sliced thinly, but peeling is optional. Afterward, strain the syrup into a 2-cup measure with a spout, pressing down on the solids. Then just pour the syrup in the storage jar and refergerate.

Once I’ve got the flavored syrups, exotic refreshers are just seconds away. I combine either of the syrups (to taste) with soda water and a generous squirt of fresh lime or lemon. I tend to sip these homemade sodas while I’m making dinner (to keep me from getting into the wine too early in the evening!). But they’d also be wonderful to serve as an alcohol-free alternative when you’re entertaining.

Give our simple syrup a try and let us know what you think!