Lately, I feel a winter obsession for infused fruit syrups. Maybe I’m searching for a ray of sunshine from the berries or a spark of spring sweetness or maybe I’m craving antioxidants and strong flavors. I’m also finding that using a strong herb infusion (translation: herbal tea) as a base adds more depth and enhances the fruit’s flavor. I’m still working this all out and creating ways to use the syrups. For this one the ideas come easily…pancakes and waffles, smoothies, ice cream topping, blended into yogurt or oatmeal. Such a great way to add sweet without a lot of sugar!
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| Servings | Prep Time |
| 16ounces | 5minutes |
| Cook Time |
| 45minutes |
|
|
- 24 ounce blueberries, washed 3 6oz containers
- 1 1/2 cup (12oz) water
- 2 tsp lemon verbena, dried
- 1/2 cup organic sugar
- Wash and drain blueberries.
- In medium saucepan combine water and lemon verbena. Bring to light simmer over medium low heat. Reduce heat, cover, and continue to simmer for 10 minutes.
- Add blueberries and sugar to simmering lemon verbena tea. Simmer, uncovered for 25 minutes until berries have broken down into pieces. Stir frequently and smash berries a bit when you do. Liquid should begin to thicken.
- Cover with lid slightly ajar and continue to simmer for 20 more minutes.
- Cool for about 10 minutes then strain liquid pushing hard on fruit to extract as much liquid as possible. Can transfer fruit pulp to a ricer to squeeze out liquid if desired. Syrup will keep refrigerated for up to 2 weeks.
*Using organic ingredients whenever possible will make your baked goods all the more nourishing. For this syrup use organic sugar and blueberries if available.
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