Tiny Raspberries Preserved in Lemon Balm Syrup

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Tiny Raspberries Preserved in Lemon Balm Syrup calories by ingredient


Introduction

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! These are delicious on ice cream, yogurt or pound cake. 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! These are delicious on ice cream, yogurt or pound cake.
Number of Servings: 4

Ingredients

    1 cup water
    1/4 cup lemon balm leaves and green stems, roughly chopped
    1 cup wild raspberries (or regular raspberries), red, black or a mix
    1 cup sugar

Tips

NI includes syrup


Directions

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.

TAGS:  Desserts |