Simple Syrup For Chartreuse Punch Food

SIMPLE SYRUP

Steps:

• Combine all 3 ingredients in a nonreactive 2-quart heavy-bottomed saucepan over medium-high heat and bring to a boil. All the sugar crystals should completely dissolve. Remove from the heat and pour into a clean medium-size bowl. Let cool completely before using. If you are short on time, you can cool the syrup over an ice bath. Simple syrup can be stored in the refrigerator, indefinitely, if kept in an airtight container.

SIMPLE SYRUP FOR WHISKEY SOURS

Steps:

• Bring sugar and water to a boil in a small saucepan over high heat. Cook, stirring, until sugar dissolves. Let cool.

SIMPLE SYRUP FOR COCKTAILS

Steps:

• Heat sugar and water in a small saucepan over medium heat, stirring until sugar has dissolved. Bring to a boil. Let cool completely. Syrup can be refrigerated, in an airtight container, up to 1 month.

VANILLA SIMPLE SYRUP

Steps:

• Bring sugar and 1 cup water to a boil in a saucepan over medium heat, and cook, stirring, until sugar has dissolved. Let cool completely. Stir in vanilla extract.