Cilantro stems are packed with flavor, but are usually bypassed in favor of the leaves. The potent syrup in this recipe is as refreshing in iced tea and coconut water as it is in a cocktail. For a tropical twist, add a little sweetened coconut milk
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For the syrup:
Combine the sugar with 1 cup water in a small saucepan, and bring to a simmer over medium-high heat. Once simmering, stir until the sugar dissolves, then remove from the heat. Add the cilantro stems and allow the flavors to infuse and the mixture to cool, at least 15 minutes. Strain out the stems and then store the syrup in the refrigerator. Yield: 1 1/4 cup.
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