This recipe is for a homemade salted sage syrup that was made for the Salted Sage Paloma, an herb-flavored version of the classic Paloma.
Add 200 g sugar, 200 ml hot water, 25 g sage leaves, and 22 g sea salt to a saucepan.
Heat over medium high heat while stirring for 3-5 minutes until sugar is dissolved but water is not yet boiling.
Remove from heat and let cool for 45-60 minutes.
Strain syrup through a fine mesh strainer 1-2 times to remove sage, sea salt, and any sugar particles.
Pour syrup into a squeeze bottle or pouch with a spout using a funnel, then refrigerate or freeze.