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Savory Syrup

Savory Syrup


1/4 kg savory flowers and leaves (without stems)

1/2 liter of water

200 to 250 g sugar


fine sieve

Bottle with snap cap


Place the savory flowers and savory leaves in a pot and pour half a liter of water over them. Heat slowly until boiling and then remove the pot from the heat. The brew should now be left covered overnight, or at least an hour if you are in a hurry.

When the time is over, the sugar is added to the broth and heated again for about 10 minutes. Always stir well. Now everything is poured through a fine sieve and can be bottled. Seal well and label.

The savory syrup has a shelf life of around six months.

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