Salted Parsley Syrup
This salted parsley syrup is part of my Apium Cobbler recipe, but could be used in sours as well as to make refreshing non-alcoholic sodas.
INGREDIENTS
1 cup white sugar
1 teaspoon kosher salt
8-10 sprigs parsley
Combine 1 cup white sugar with ½ cup boiling water and 1 teaspoon kosher salt. Whisk rapidly until sugar and salt are dissolved. If not fully dissolved, heat gently on the stove until just dissolved. Set aside and allow to cool. Separately, set a small pot of water on the stove to boil. Prepare a bowl with ice water for after blanching. Holding 8-10 generous sprigs of parsley by the stems, carefully blanch for 15 seconds. Immediately plunge into the ice water. Pat dry with a kitchen towel or paper towels. Place parsley leaves and the tender parts of stems in a blender with the simple syrup. Blend for 60 seconds. Strain through a fine mesh strainer and store in an airtight container or bottle in the fridge until ready to use. Syrup will keep for 3-4 weeks.