Fresh Flowerherb Syrup Recipes
FRESH FLOWER/HERB SYRUP
This is a traditional family recipe that I would like to keep as this syrup is really delicious and fresh. Usually I use bee balm flowers. This latin name of this herb is Monarda didyma. Other names: bergamot herb, scarlet beebalm, scarlet monarda, Oswego tea, or crimson beebalm. The same recipe is also applicable for flowers such as elder, honeysuckles, hibiskus, scented geraniums, violets, rose petals, pansies, citrus, lavender, basil. You can prepare this with different herbs too such as mint, sage, rosemary and much more.
Provided by Artandkitchen
Categories Beverages
Time P2DT30m
Yield 4 1 liter bottles
Number Of Ingredients 5
Steps:
- Join all ingredients in a large pot.
- Mix well until sugar and citric acid are dissolved.
- Let sit 2 days.
- Sieve and bring to boil.
- Fill the hot syrup in bottles (be careful while working with hot syrup).
- Serve with cold water or mineral water.
- Ideas: Use this syrup on plain yogurt, on ice cream, with sparkling wine, and many other ways.
Nutrition Facts : Calories 2907.8, Fat 0.1, Sodium 22.7, Carbohydrate 751.5, Fiber 0.1, Sugar 749.1, Protein 0.1
HERB SYRUP
Make this for our Fruit-and-Herb Sorbets: White Peach and Bay Leaf; Cantaloupe and Tarragon; Green Apple and Mint; Blueberry and Lemon Verbena; Lychee and Lemongrass.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 2 cups
Number Of Ingredients 2
Steps:
- Stir together sugar and 1 1/4 cups water in a small saucepan. Bring to a boil over medium-high heat, stirring constantly, until sugar has dissolved. Add herbs, and remove pan from heat immediately. Let syrup cool completely. Refrigerate syrup in an airtight container at least 8 hours, or up to 1 day. Just before using, pour the syrup through a fine sieve into a large bowl; discard the herbs.
BORAGE FLOWER SYRUP
Make and share this Borage Flower Syrup recipe from Food.com.
Provided by Sharon123
Categories Very Low Carbs
Time P2DT10m
Yield 2-6 serving(s)
Number Of Ingredients 3
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.
Nutrition Facts :
15 MINUTE STRAWBERRY SYRUP RECIPE
Steps:
- Start with three cups of ripe strawberries. Chop off the tops, being very careful not to allow any stems, leaves, or other debris to stick to the fruit.
- Give the berries a very good rinse, and pop them in the small pot with the sugar, water, and lemon juice to start a simple syrup. Sliced strawberries will work well, too.
- Turn on the heat to medium-high and mash the berries as they start to cook.
- Once it reaches a boil, let the syrup boil for five to six minutes.
- While it's boiling, make the slurry of cornstarch and water.
- After the syrup has boiled for five to six minutes and the sugar melts/dissolves, add the cornstarch mix and let it boil another minute.
- The syrup should thicken up by this point. If it has not, let it boil a few more minutes.
- If you think it's still not thick enough, add more slurry and repeat the process. Remember, it doesn't need to be totally thick at this point, it will continue to thicken as it cools.
- You should let it cool to room temperature before serving.
Nutrition Facts : Calories 249 calories, Carbohydrate 62 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 2 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 5 milligrams sodium, Sugar 38 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
FRESH FRUIT WITH ROSé WATER SYRUP
Categories Fruit Dessert Vegetarian Strawberry Orange Pear Healthy Vegan Cinnamon Grape Bon Appétit Fat Free Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Stir 1 1/2 cups water and sugar in heavy medium saucepan over medium-low heat until sugar dissolves. Increase heat to medium-high. Add cinnamon; boil until syrup is reduced to scant 1 cup, about 10 minutes. Mix in rose water; cool.
- Using small sharp knife, cut off peel and white pith from oranges. Working over large bowl, cut between membranes to release segments into bowl. Add grapes, berries and pear; toss to combine. Mix in syrup. (Can be prepared 2 hours ahead. Cover and refrigerate.)
- Spoon fruit and syrup into 6 bowls.
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