MAHLEB SYRUP
Mahlepi may be difficult in the US to find. It has alternate spellings such as Mahlepi, Mahlab and Mahlebi. Penzy's and thespicehouse.com carry this spice which is made by grinding sour cherry pits from the Saint Lucie tree. Recipe from Adventures in Greek Cooking: The Olive and The Caper by Susanna Hoffman
Provided by ThatSouthernBelle
Categories Greek
Time 26m
Yield 2 cups, 16 serving(s)
Number Of Ingredients 5
Steps:
- Combine all the ingredients in a saucepan.
- Bring to a boil and simmer briskly until thickened and reduced, about 12 minutes.
- Strain into a clean saucepan and set aside to cool until ready to use. The syrup should be at room temperature and still pourable when you use it. Warm slightly if not pourable.
Nutrition Facts : Calories 113, Sodium 1.1, Carbohydrate 30, Fiber 0.1, Sugar 29.9, Protein 0.1
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