Cacao Simple Syrup Spritzers

This simple recipe (ha, pun intended) is delicious poured into sparkling water, or as an ingredient in myriad cocktails both alcohol-based and non. We served this at our 10th Anniversary Party over ice, garnished with local blueberries and fresh herb sprigs from our garden.

Ingredients

2 cups filtered or still spring water

1 cup sugar

1 cup cacao nibs you can find the same single origin premium cacao nibs we use here

sparkling water or sparkling wine like prosecco, cava, or champagne

fresh herb sprigs and berries

Method

Combine still water and sugar in a medium sized heavy sauce pan, heat over medium on stovetop until sugar dissolves, stirring frequently. Add cacao nibs and raise heat to medium high, lightly boil for about 5 minutes to create a simple syrup. Strain into a pitcher or large mason jar and let cool.

When cooled to room temperature, serve 1-2 Tbsp or of the simple syrup to taste in sparkling water over ice, sparkling wine, a vodka martini or other mixed drink of your choice. Add a splash of fruit juice. Get creative! Garnish with fresh herbs and/or berries. Store simple syrup in refrigerator for up to 2 weeks.

SAVE THOSE PRECIOUS STRAINED CACAO NIBS, you now have the base for a crunchy, candied treat! Finish the candying process on your stovestop to dry them and prepare them for storage. They are wonderful sprinkled on ice cream, cakes and cookies, in baked goods, added to granola or trail mix, and last for a couple of months once they are thoroughly dried and stored in a cool, dark, dry place in an airtight container.

Place a thin layer of the strained cacao nibs in a pan on medium high on your stove top, stirring constantly so they do not burn, until most of the moisture is gone and the liquid looks like thick syrup. Remove from oven and let cool on a parchment-lined baking sheet on your countertop.