If a parsley simple syrup sounds strange, I highly recommend giving it a try at least once. Its fresh, clean flavor and rich, smooth consistency come from blending the parsley in water and straining it before adding sugar. Thus making it a perfect syrup for mocktails, cocktails, and my personal favorite - lemonade or limeade.
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Why this works
- It's FAST. It takes less than 5 minutes to make.
- The syrup is never heated, which preserves both the flavor and natural green color of fresh parsley.
- Blending the parsley in the water before adding the sugar extracts the maximum amount of flavor and color.
- Adding sugar after you blend and strain the parsley ensures consistent results every time.
How to make it
In short, blend the water and parsley on high, strain, add the sugar, and stir until the sugar is fully dissolved. The recipe card at the bottom has full instructions and quantities.
Tip: If you want a stronger parsley flavor, double the amount of parsley.
Remove the parsley stems, and add the parsley and water to a small blender.
Blend on high for 30-60 seconds or until the parsley is fully blended and the liquid is an even consistency.
Once you stop blending, you can see the even consistency
Strain the parsley, reserving the liquid in a small bowl.
Add the strained liquid into the sugar and stir until fully dissolved, about 1-2 minutes.
Ingredient Notes:
Parsley: I recommend curly parsley for this recipe for it's color, but any variety will work. Just be sure to use the leafy tops only.
Elena from Cucina by Elena has a fabulous article about the differences between the two types of parsley.
Note: DO NOT use dried parsley.
Granulated Sugar: Plain granulated sugar is recommended due to its consistent results. The parsley flavor is strong enough that brown sugar is a suitable alternative. Monkfruit, stevia, or alternative sweeteners are not ideal for this, and I recommend against them as the consistency (which is often important for drinks) and sweetness level will vary dramatically.
Related: SIMPLE SYRUPS FOR DRINKS: THE BASICS YOU NEED TO KNOW
Where to use parsley simple syrup
Parsley simple syrup is best suited for cold drinks, such as lemonades, limeades, and a variety of cocktails and mocktails.
It can be drizzled over a fresh fruit salad to add an extra layer of fresh herbal flavor.
Related - If you're interested in simple syrups made with other herbs, you can check out my Rosemary Simple Syrup and Sage Simple Syrup.
Equipment
Small electric blender, such as a Magic Bullet. Blending the parsley fully is key to extracting and maintaining the bright, grassy flavor.
Fine wire mesh strainer. This doesn't need to be an extra-fine strainer. Just make sure it's fine enough to remove all the parsley.
Storage bottle.
Related: Check out the Tools and Tips for Simple Syrups article for product recommendations and explanations.
Tips
If you want a more intense parsley flavor in your drink but don't want to increase the amount of sugar, you have two options.
First, use one cup of firmly packed Italian (flat-leaf) parsley which has a stronger flavor.
Two, follow the recipe as written, except cut the amount of sugar in half. This will result in a thinner syrup consistency, which is generally fine for most drinks.
Transfer the syrup to a storage bottle using a funnel. It's worth doing this in your sink to avoid sticky spills.
Hosting Tips
If you're making a large pitcher of a specific drink that uses parsley simple syrup, such as parsley lemonade, use a large blender to blend the parsley.
Unlike drinks using rose simple syrup, where the flavor can break down quickly, parsley simple syrup does well when added in advance. It can be added to a drink up to 24 hours in advance.
Cheers!
Susan
FAQ
Parsley has most of its flavor in the leaves, unlike cilantro, which has most of the flavor in the stems.
So, for this recipe, I recommend using just the leafy tops and discarding the stems before you blend the parsley and water.
In a nutshell, flat-leaf parsley, also known as Italian parsley, has a stronger flavor and is used in the cooking process. Curly parsley is usually a brighter flavor and is better reserved for garnishes or after the cooking process.
An easy way I remember this is "Italian=Ingredient. Curly=Cute." Meaning that Italian parsley is best for an ingredient while cooking, and curly parsley is a cute addition at the end of cooking.
📖 Recipe
Parsley Simple Syrup
Equipment
- Small high powered blender such as a Magic Bullet
- Small bowl
- Fine mesh strainer
- Storage bottle
Ingredients
- 1 cup parsley leaves looslely packed
- 1 cup water
- 1 cup granulated sugar
Instructions
- Blend parsley and waterAdd the parslely and water to the blender and blend on high for 30-60 seconds or until the parsely is fully blended.
- StrainUsing a fine mesh strainer, strain the parsley, collecting the water in the small bowl. Discard the parsley.
- Add sugar and stirAdd the sugar to the small bowl and stir until the sugar is fully dissolved, about one minute.
- StoreTransfer to an airtight storage container. Store in the fridge for up 2 weeks.
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