Tiny Raspberries Preserved in Lemon Balm Syrup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 cup water1/4 cup lemon balm leaves and green stems, roughly chopped1 cup wild raspberries (or regular raspberries), red, black or a mix1 cup sugar
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.
Serving Size: Makes 1 cup (including syrup), 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user JO_JO_BA.
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.
Serving Size: Makes 1 cup (including syrup), 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 205.5
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 0.0 mg
- Total Carbs: 53.6 g
- Dietary Fiber: 2.1 g
- Protein: 0.3 g
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