raspberry mint syrup

12 07 2010

It might sound like an odd mix, especially if you’re thinking of store-bought syrups or candy. But on a hot day (or a during a week-long heatwave) this syrup has a surprisingly light flavor that’s just refreshing. We’ve spread our syrup on pancakes, toast, poundcake, and added it to lemonade.

raspberry mint lemonade

All kinds of possibilities.

I have been thinking about syrups for lemonade – inspired by the intriguing lavender syrup + lemonade recipe posted at beauty that moves – as well as glazes for desserts. Flipped through my cookbooks and saw recipes for mint lemonade, raspberry lemonade, glazes and simple syrups, etc. Finally found a good base recipe and adapted from there. Very yum! And Bebe gives it a ten sticky fingers of approval.

Raspberry Mint Syrup (makes 1/4 cup)
adapted from strawberry glaze recipe in Encyclopedia of Cajun & Creole Cooking by John Folse

Ingredients
1/2 C sugar
1/4 water
1/2 C fresh raspberries, rinsed
2 Tbsp fresh mint leaves, rinsed

Directions
Combine water and sugar in a small pot over medium heat. Stir until sugar is mostly dissolved and mixture begins to boil. Add berries and mint, then reduce heat to medium-low and simmer for 20-25 minutes.

making raspberry mint syrup

Stir occasionally. It may also help to crush the berries with your stirring spoon, but that’s optional.

Remove from heat and strain* from pot into whatever container you’ll use for the syrup. The mixture will be very hot, so use caution to prevent burns. If you’re using a glass container, make sure it is clean and warm/hot.

Discard fruit and mint pulp. Set syrup aside and let cool 15-20 minutes or until it reaches room temperature. Enjoy!

Note
For straining the mixture, I used a small mesh strainer set over a funnel and into a small jar.

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6 responses

13 07 2010
Ravenhill

this is the prettiest summer cocktail I have seen! How perfectly delicious sounding. Happy times sipping these!
hugs from emily

13 07 2010
Sam

Looks delicious, lady.

I have a challenge for you – I have a flower pot FULL of thyme and no idea what to do with it (besides making 100lbs of roasted chicken). Got any ideas? Or do you want a bunch of fresh thyme to play/cook with?

14 07 2010
perches

Thanks for the offer, but we also have a flowerpot overfull of thyme. It’s such a yummy problem. Thyme is a nice addition to all kinds of tomato-based sauces, tuna dishes, potato or cauliflower casseroles & gratins. Sometimes I also like how it perks up salads, omelets, and mac n’cheese. And I luuuurve fresh thyme & rosemary bread. Yumm!

21 07 2010
Sam

If my rosemary plants grow enough, I’m gonna have to make that bread! In the meantime, I see a lot of hanging bunches of thyme in my kitchen… 🙂

13 07 2010
Virginia

Looks really good! You could make a raspberry mint syrup mojito. Or… mmm… great thought! Add St. Germain to it and a little seltzer. YUM.

16 07 2010
regina

this looks so delicious. I’m going to have to try this and that lavender lemonade too.




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