Fruit and vegetable syrup for cocktails

Summer's in full swing and we're ready for some summer cocktails (or mocktails)! Since adopting a zero-waste lifestyle, I've always made cocktail syrups from my fruit and vegetable scraps. So I thought I'd share some of my best recipe ideas with you, so that you too can create some delicious festive drinks.

All syrups follow the same recipe structure: 1 part water and 1 part sweetener.

Personally, I choose white sugar because it produces a syrup reminiscent of maple syrup. That said, you can cook with honey, maple syrup or brown sugar. In the latter case, the syrup will be slightly darker. The important thing is to cover the leftovers and infuse well. So, if I only have strawberry tails (equivalent to the cuttings from a single case), I would use 2 cups of water for 2 cups of sweetener. If I have the tails of a strawberry crest, then I'll multiply enough to cover. Don't worry, it's not an exact science like baking.

You need to boil the cuttings and reduce the mixture to the desired consistency. Personally, I prefer a syrupy result, as it's more versatile. That way, I can drizzle it over my morning pancakes or use it in my dessert recipes. That said, if you're cooking them for summer drinks, the syrup texture can be more liquid, as long as it's sufficiently infused. Here are some ideas for fruits and vegetables to infuse:

Peelings from carrots, citrus fruit, beetroot or ginger...

You'll get versatile syrups that you can add to your cocktails or lemonades. As an added bonus, the peelings will cook and confit. You can then use them 100% by adding them to biscuits, muffins, vegetable stir-fries or even vinaigrettes.

Watermelon offcuts

Be sure to clean the melon well before infusing. And don't hesitate to add any extra pre-cut melon that hasn't been eaten during the day. The syrup will not be pink, but if you want to make it more colourful, add one or two strawberries or the peelings from a beetroot.

Herb stems

Thyme and rosemary sprigs make delicious syrups, perfect for marinating a protein or adding to a vinaigrette. And what about stews? These syrups may be more useful in winter, but you can cook them now and save them for later.

For mint, basil and coriander stalks, dare to make mojitos with them! You'll capture all the flavours and simply add a little syrup to your spirit for a fragrant, tasty cocktail or mocktail.

Damaged apples and pears

Boil them whole or use only the peelings and hearts. The flavour of these syrups goes perfectly with your desserts. You can also use it to sweeten your lunches.

rhubarb

Wondering what to do with surplus rhubarb? Turn them into syrup! Your cocktails and lemonades will take on a noble air! And as a bonus, you'll be able to use the candied stalks, perfectly stewed and ready to add to your desserts or your morning yoghurt!

Syrups can be kept in the fridge for over a year, just like maple syrup. If you want to keep them out of the fridge, I recommend canning them for several years...

In closing, I invite you to visit my YouTube channel, where I've posted a video showing how to make syrup and how to make the best recipe for zero-waste lemonade!