WALDMEISTER SYRUP RECIPE RECIPES

Steps:

• Pack the jar with dried galium leaves, pressing them down a bit to really get them in there.
• Cover the leaves with vodka, screw on a lid, and allow to rest in a cold dark place for at least two weeks. Remove the leaves, squeezing them dry, strain the liquid and store in the refrigerator for the best flavor, although it can also be stored at room temperature.
• For a stronger infusion, remove the leaves after 30 days, squeezing them dry to get as much as possible, then add more dried galium leaves back to the jar until they're submerged, pressing them down firmly. Allow the jar to rest another two weeks, or longer, then repeat the straining process and store until needed.
• Use the finished extract in larger quantities than typical in baked goods (1.5-2x what you'd normally use) and roughly as a 1:1 substitution in dairy-based desserts.

Steps:

• Pack the jar with dried galium leaves, pressing them down a bit to really get them in there.
• Cover the leaves with vodka, screw on a lid, and allow to rest in a cold dark place for at least two weeks. Remove the leaves, squeezing them dry, strain the liquid and store in the refrigerator for the best flavor, although it can also be stored at room temperature.
• For a stronger infusion, remove the leaves after 30 days, squeezing them dry to get as much as possible, then add more dried galium leaves back to the jar until they're submerged, pressing them down firmly. Allow the jar to rest another two weeks, or longer, then repeat the straining process and store until needed.
• Use the finished extract in larger quantities than typical in baked goods (1.5-2x what you'd normally use) and roughly as a 1:1 substitution in dairy-based desserts.