Pour the colored sugar onto a small plate. Moisten the rim of 4 tall flute glasses with water. Dip the top of the flutes into the colored sugar. Add 2 tablespoons (30ml) of the Berry Simple Syrup to the bottom of each flute. Add chilled mixer and garnish with fresh berries and/or mint leaves.
In a saucepan, add the sugar, water, berries, and salt. Bring to a simmer, using a whisk to combine the ingredients. Once the sugar has completely dissolved, remove the pan from the heat.
Once cooled, using a sieve to remove the solids, strain the liquid into an airtight jar.
The syrup can be stored in the refrigerator until needed.
Pour the colored sugar onto a small plate. Moisten the rim of 4 tall flute glasses with water. Dip the top of the flutes into the colored sugar. Add 2 tablespoons (30ml) of the Berry Simple Syrup to the bottom of each flute. Add chilled mixer and garnish with fresh berries and/or mint leaves.
In a saucepan, add the sugar, water, berries, and salt. Bring to a simmer, using a whisk to combine the ingredients. Once the sugar has completely dissolved, remove the pan from the heat.
Once cooled, using a sieve to remove the solids, strain the liquid into an airtight jar.
The syrup can be stored in the refrigerator until needed.
