Stock Syrups

These syrups have many uses. They are a great base for sorbets, for poaching, and for steeping fruits. Any spirits or liqueurs can be added; even teabags or fresh tea can be added for sorbets or ice-creams. I’m going to give two recipes. The first is very basic and the second is almost a dish on its own and packed with flavour. Both keep almost indefinitely if chilled. The fruit stock syrup is good to use in a fresh fruit salad and can also have mint added to take on another flavour.