Borage Flower Syrup Recipes

BLACKBERRY BORAGE FOOL

Steps:

• 1. Put heavy cream and borage flowers in a covered container and refrigerate for at least 2 hours and up to 24 hours. In a bowl, combine 2 cups of the blackberries with lime juice and ginger and let them infuse for the same amount of time as the cream.
• 2. Mash the blackberry mixture by hand or in a food processor.
• 3. Strain borage-infused cream through a fine-mesh strainer and discard the solids. Combine with confectioners' sugar in the bowl of a mixer, and whip on medium-high speed for 5 minutes, or until cream is soft and billowy, but firm. Reserve a small amount for garnish, if desired.
• 4. Gently fold blackberry mash into borage cream. Divide the remaining 2 cups of blackberries between four tall cups or parfait glasses and top with the borage blackberry cream. Garnish with reserved borage cream, if desired, and borage flowers.

BORAGE FLOWER SYRUP

Steps:

• Place the borage flowers in a small bowl, cover with boiling water and leave to steep overnight.
• The next day, strain the liquid into a pan and bring to a boil. Pour this boiling liquid over another cupful of borage flowers. Soak for 8 to 10 hours. Strain again and press all the juices out with the back of a wooden spoon.
• Measure the liquid and add 1 cup of sugar for every 1 1/4 cups of water. Heat slowly until the sugar has dissolved, then boil vigorously until thickened. Remove from heat, skim and store in clean bottles or jars. Keep in refrigerator.

BORAGE SOUP

Steps:

• Melt the butter in a saucepan.
• Add the rice and cook over a low heat for two minutes, stirring all the time.
• Add the stock, cover and simmer for 15 minutes.
• Strip the borage leaves and flowers from the stalks and wash well.
• Leave aside some flowers for decoration and add the remainder to the saucepan.
• Simmer for a further 10 minutes.
• Adjust the seasonings.
• Allow to cool to lukewarm, then whirl in a blender.
• Pour the soup through a fine sieve into a serving tureen and allow to cool completely.
• Before serving stir in the cream or if preferred some thinned fromage frais,.
• and decorate with the bright blue borage flowers.

BORAGE PARTY SPREAD

Steps:

• In a bowl, beat cream cheese, milk and garlic salt until smooth. Stir in the red pepper and carrot. Spread over bread. Garnish with borage leaves and flowers if desired.

CUCUMBER SALAD WITH BORAGE FLOWERS

Steps:

• Combine olive oil, lime juice, salt, and pepper in a bowl and stir together. Add sliced cucumber, cover, and refrigerate for 1 hour.
• Sprinkle with borage leaves and borage flowers just before serving, as the flowers wilt quickly.

BORAGE CUCUMBER SALAD DRESSING

Steps:

• Place the first 11 ingredients in a blender or food processor. Cover and process until smooth, about 30 seconds. Drizzle over salad greens. Garnish with borage flowers if desired. Serve immediately. Refrigerate leftover dressing.