From The Herbal Pantry By Emelie Tolley and Chris Mead

Drink it straight or pour some over ice and add plain or sparkling water.

3 cups water

1 cup fresh herbs or 1/2 cup dried herbs

2 cups sugar

Make an infusion by bring the water to a boil and pouring it over the herbs. Cover and infuse for several hours. Strain the liquid and combine with the sugar in a non-aluminum saucepan over medium heat, bring the mixture to a boil, when the sugar dissolves, continue to cook, stirring occanionally, until syrup thickens, about 10 to 12 minutes.  Remove from the heat, cool, and bottle.

This syrup will keep in the refrigerator for three months. Makes approximately 1 1/2 cups.

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