Herbal Simple Syrup Uses in Desserts

Herbal simple syrups are becoming a favorite ingredient for dessert lovers and bakers. These flavorful syrups add a natural, aromatic twist to sweet treats while enhancing moisture and texture. Whether drizzled over cakes, mixed into glazes, or used to macerate fruit, herbal syrups bring a new depth of flavor to desserts.

Herbal Simple Syrup Uses in Desserts– Why Use Herbal Simple Syrups in Desserts?

Here’s why they are a must-have in any baker’s kitchen:

• Moisture Retention: Brushing cakes with herbal syrup prevents them from drying out, ensuring a soft and tender crumb.

• Flavor Enhancement: Each syrup infused a distinct taste, transforming classic recipes with herbal and floral notes.

• Natural Sweeteners: Herbal syrups offer a wholesome way to sweeten desserts without artificial ingredients.

Top Dessert Recipes Using Herbal Simple Syrups

Recipe #1 Strawberry Shortcake with Tulsi Basil Syrup

Ingredients

For the Shortcakes:

• 2 cups all-purpose flour

• ¼ cup granulated sugar

• 1 tablespoon baking powder

• ½ teaspoon kosher salt

• 6 tablespoons cold unsalted butter, cut into small cubes

• ¾ cup heavy cream (cold)

• 1 egg, beaten (for egg wash)

For the Macerated Strawberries:

• 1 cup fresh strawberries, sliced

• 1 tablespoon Tulsi Basil Temperate Simple Syrup

For the Strawberry Compote:

• 3 cups fresh strawberries, quartered

• 2 tablespoons granulated sugar

For the Whipped Cream:

• 1 cup heavy cream (cold)

• 2 tablespoons granulated sugar

Instructions

1. Make the Shortcakes:
   

• Preheat the oven to 400°F (200°C).

• In a large bowl, whisk together flour, sugar, baking powder, and salt.

• Add cold butter cubes and mix with your hands until the butter resembles pea-sized crumbs.

• Slowly pour in cold heavy cream and mix until just combined (do not overmix).

• Transfer dough onto a floured surface and gently knead 1-2 times.

• Pat the dough to about 1-inch thickness and cut out biscuits using a round cutter.

• Place the biscuits on a lined baking sheet and brush the tops with egg wash.

• Bake for 15-20 minutes, or until golden brown. Let cool before assembling.

2. Macerate the Strawberries:
   

• In a small bowl, toss sliced strawberries with Tulsi Basil Temperate Simple Syrup.

• Let sit for at least 10 minutes to allow the flavors to meld.

3. Prepare the Strawberry Compote:
   

• In a saucepan over medium heat, add quartered strawberries and sugar.

• Stir occasionally and let simmer for 5-7 minutes until the strawberries release their juices and soften.

• Remove from heat and let cool.

4. Whip the Cream:
   

• In a chilled mixing bowl, whip the heavy cream and sugar until soft peaks form.

• Do not overwhip; it should be light and airy.

5. Assemble the Shortcakes:
   

• Gently split the shortcakes in half by pulling them apart.

• Layer the bottom half with macerated strawberries and a spoonful of strawberry compote.

• Add a generous dollop of whipped cream.

• Place the other half of the shortcake on top and finish with more whipped cream.

6. Serve and Enjoy!
   

• Garnish with a drizzle of Tulsi Basil Temperate Simple Syrup and a fresh basil leaf if desired.

• Serve immediately for a fresh, herbaceous twist on classic strawberry shortcake.

Recipe #2 Lemon and Lavender Loaf Cake with Lavender Syrup

A moist, citrusy cake infused with floral lavender syrup for an extra fragrant and delicate flavor. Perfect for a sunny afternoon treat!

Ingredients

For the Cake:

• 250g (9oz) plain flour

• ½ tsp baking powder

• ½ tsp bicarbonate of soda

• 125g (4½oz) caster sugar

• 1 tbsp edible lavender

• 2 unwaxed lemons, finely grated zest only

• 2 large free-range eggs

• 200g (7oz) plain, full-fat yoghurt

• 100g (3½oz) unsalted butter, melted

For the Lavender Syrup:

• 100ml (3½fl oz) water

• 75g (2½oz) caster sugar

• 1 tbsp dried edible lavender

For the Lemon Drizzle:

• Juice of 1 lemon, strained

• 2 tbsp lavender syrup

For the Topping:

• 1 tbsp granulated sugar

• 2 tsp edible lavender

Instructions

• Preheat the oven to 180°C (350°F) or Gas Mark 4 and line a 1kg (2lb 4oz) loaf tin (approx. 10x20cm / 4x8in) with baking parchment.

• To make the lavender syrup, mix water, sugar, and lavender in a small saucepan, heat until it simmers while stirring until the sugar dissolves, then take it off the heat and let it sit for 10 minutes before straining and setting aside.

• In a large bowl, whisk together the flour, baking powder, bicarbonate of soda, sugar, lavender, and lemon zest.

• In a separate jug, beat the eggs with yoghurt and melted butter until smooth.

• Pour the wet mixture into the dry ingredients and gently mix until just combined.

• Pour the batter into the prepared tin and bake for about 40 minutes, or until a skewer inserted into the center comes out clean.

• While the cake is still warm, prick it all over and pour the lemon syrup mixture on top.

• Sprinkle granulated sugar and lavender on top, then let the cake cool before slicing.

Recipe # 3 Honey-Rosemary Poached Pears with Rosemary Simple Syrup

A delicate and aromatic dessert featuring tender poached pears infused with honey, rosemary, and a hint of citrus, served with a drizzle of rosemary simple syrup.

Ingredients

• 1 large pear, peeled, halved, and cored

• 1 tbsp white wine

• 1 tbsp lemon juice

• ¼ cup honey

• ½ cup water

• ¼ cup rosemary simple syrup

• 1 sprig fresh rosemary

For the Rosemary Simple Syrup:

• ½ cup water

• ½ cup sugar

• 2 sprigs fresh rosemary

Instructions

• In a small saucepan, combine water, sugar, and rosemary, then simmer while stirring until the sugar dissolves. Let it steep for 10 minutes, strain, and set aside.

• In another saucepan, combine wine, lemon juice, honey, water, and the rosemary syrup, then heat over medium until it starts to simmer.

• Place pear halves and a rosemary sprig in a sous-vide bag, add the warm poaching liquid, and vacuum-seal the bag.

• Cook the pears in a water bath at 183°F (84°C) for 1 hour.

• Remove the pears from the bag, plate them, and drizzle with the poaching liquid before serving.

Tips for Using Simple Syrups in Baking

• Keeping Cakes Moist: Brush herbal syrups on cake layers before frosting to prevent drying out.

• Infusing Flavor in Frosting: Mix syrups into whipped cream or buttercream for extra taste.

• Enhancing Fruit Desserts: Macerate fresh berries in herbal syrups to bring out their natural sweetness.

• Glazing Pastries: Drizzle warm pastries with syrup for a glossy finish.

• Sweetening Beverages: Stir into teas, cocktails, or even lemonade for a botanical twist.

• Ice Cream Topping: Pour herbal syrups over ice cream or frozen yogurt for a gourmet touch.

• Mixing into Doughs and Batters: Add small amounts to cookie or pancake batter for an herbal undertone.

Herbal simple syrups are an easy and delicious way to upgrade your favorite desserts. Whether you’re baking a cake, preparing fruit-based treats, or adding a twist to classic recipes, these syrups offer endless possibilities. Try experimenting with different flavors and see how they transform your desserts.

Explore our full collection of Simple Syrups and find the perfect match for your next sweet creation!