Tiny Raspberries Preserved In Lemon Balm Syrup
From jo_jo_ba 10 years ago
- 1 hour to make
- Serves 4
I spent two hours picking wild raspberries (and black raspberries) out in Prince Edward County and what I couldn't eat right away I wanted to savour - enter this lightly flavoured syrup and a quick waterbath process! Read more These are delicious on ice cream, yogurt or pound cake. See less
Ingredients
- 1 cup water shopping list
- 1/4 cup lemon balm leaves and green stems, roughly chopped shopping list
- 1 cup wild raspberries (or regular raspberries), red, black or a mix shopping list
- 1 cup sugar shopping list
How to make it
- Bring water to a boil and pour over the lemon balm. Let steep 30 minutes.
- Meanwhile, spoon berries into one or two canning jars, shaking them to sit closely together but not crushing them. Set aside.
- Strain the lemon balm water into a pot, discarding solids. Add the sugar and bring to a boil, stirring to dissolve the sugar.
- Reduce heat to a simmer and cook 2 minutes.
- Carefully ladle syrup over the berries, leaving 1/2" headspace.
- Process in a water bath for 10 minutes.
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