Herbs & Superfoods - - Favourite Herb Recipes -

Home­made herb syrups can be as sim­ple or di­verse as you want them to be.

Diana Short‘s lemon thyme syrup for crepes, pan­cakes and waf­fles – or cock­tails and mock­tails – is sim­ple but di­vine.

Lemon thyme has a gen­tle thyme flavour with a sub­tle aroma of lemon. If you don’t have lemon thyme, try a mix of lemon ver­bena or lemon balm and com­mon thyme.

In­gre­di­ents • 1 cup water • ½ cup sugar • ¼ cup fresh lemon thyme leaves

Bring water, sugar and lemon thyme leaves to boil over mod­er­ate heat, stir­ring un­til sugar is dis­solved. Boil un­til syrup is re­duced to about ¾ cup (about 5 min­utes). Re­move from heat, cover for about 30 min­utes, then pour through a sieve into a serv­ing jug, dis­card­ing the thyme.

Make a sim­i­lar syrup with el­der­flow­ers. Fresh el­der­flow­ers have a rather bit­ter flavour when eaten raw, but when in­fused the fra­grant liq­uid be­comes grape-like in flavour. Use el­der­flow­ers and lemon balm to­gether for a de­li­cious syrup.

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