syrups – The Herbal Bake Shoppe https://theherbalbakeshoppe.com Bringing herbalism & baking together Tue, 19 Sep 2017 20:07:46 +0000 en-US hourly 1 Blueberry Lemon Verbena Syrup https://theherbalbakeshoppe.com/recipe/blueberry-lemon-verbena-syrup/ https://theherbalbakeshoppe.com/recipe/blueberry-lemon-verbena-syrup/#respond Mon, 06 Feb 2017 18:47:41 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=1844
syrup ingredientssyrup ingredients
syrup strainingsyrup straining
blueberry lemon verbena syrupblueberry lemon verbena syrup

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!

Because some ingredients may be hard to find, links are provided to make buying easier. I may earn a small commission for some of the product links in this recipe. Your purchase will lend support to this website at no further cost to you. Big love and thanks for that.

Blueberry Lemon Verbena Syrup
Inspired by the notorious flavor pairing of blueberry and lemon. Even a bit more subtle, the lemon verbena infusion base for this syrup enhances the fruity depth of the blueberry and may even add a calming comfort.
Servings Prep Time
16ounces 5minutes
Cook Time
45minutes
Servings Prep Time
16ounces 5minutes
Cook Time
45minutes
Ingredients
  • 24ounce blueberries, washed3 6oz containers
  • 1 1/2cup (12oz) water
  • 2tsp lemon verbena, dried
  • 1/2cup organic sugar
Instructions
  1. Wash and drain blueberries.
  2. 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.
  3. 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.
  4. Cover with lid slightly ajar and continue to simmer for 20 more minutes.
  5. 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.
Recipe Notes

*Using organic ingredients whenever possible will make your baked goods all the more nourishing. For this syrup use organic sugar and blueberries if available.

]]> https://theherbalbakeshoppe.com/recipe/blueberry-lemon-verbena-syrup/feed/ 0 Blackberry Turmeric Syrup https://theherbalbakeshoppe.com/recipe/blackberry-turmeric-syrup/ https://theherbalbakeshoppe.com/recipe/blackberry-turmeric-syrup/#respond Sun, 15 Jan 2017 18:53:12 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=1827

Because some ingredients may be hard to find, links are provided to make buying easier. I may earn a small commission for some of the product links in this recipe. Your purchase will lend support to this website at no further cost to you. Big love and thanks for that.

Syrups, ok they contain sugar and they’re sweet but preparing your own puts you in control over how much to add. After experimenting with honey, I still think sugar (organic) makes the best syrup to use in baking. Honey syrup becomes amazing spoonful eating medicine, but is heat sensitive and more difficult to strain. This turmeric berry combination elevates this syrup high on the nourishing scale. My plans target this syrup for a cake but after tasting it, I had to share it all on its own with other uses. It embodies kitchen herbalism – easy, not time consuming to make, no fancy ingredients, wellness benefit multitudes, not to mention delicious. By the way, you could use less sugar or more turmeric depending on your personal preference. Here are some ideas for using:

Syrup:
Use as substitute for maple syrup or honey
Swirl into yogurt
Top ice cream
Mix into salad dressing
Use to sweeten whipped cream
Drizzle onto vegetables
Stir into coffee or tea to lightly sweeten
Use as ingredient in baked goods!

Berry puree:
Add to yogurt or cottage cheese
Stir into oatmeal at end of cooking.
Make a sauce for meats or chicken
Blend into smoothie or use as topping for smoothie bowl.
Use as topping for ice cream, frozen yogurt, or nice cream

Any more thoughts? Please comment below…

Blackberry Turmeric Syrup
The reasons for making turmeric a daily dose keep increasing. Either as therapy or prevention, turmeric just keeps proving itself. Berries are not far behind. This syrup combines the two wonders into an easy to make and eat way for the medicine to go down.
Prep Time
5minutes
Cook Time
40minutes
Prep Time
5minutes
Cook Time
40minutes
Ingredients
  • 16ounce blackberries, washed3 6oz containers
  • 1cup (8oz) water
  • 1tsp turmeric powder
  • 1/2cup organic sugar
Instructions
  1. Wash and drain blackberries.
  2. In medium saucepan combine water and turmeric. Bring to light simmer over medium heat. Reduce heat, cover, and continue to simmer for 10 minutes.
  3. Add blackberries and sugar to turmeric water. Simmer, uncovered for 25-30 minutes until berries have broken down into pieces. Stir frequently and smash berries a bit when you do. Liquid should begin to thicken.
  4. Cool for about 10 minutes then strain liquid pushing hard on fruit to extract as much liquid as possible. Syrup will keep refrigerated for up to 2 weeks.
Recipe Notes

*Using organic ingredients whenever possible will make your baked goods all the more nourishing. For this syrup use organic sugar and blackberries if available.

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