A mint-infused syrup livens up and adds sophistication to a summer favourite.
- Portion size 5 servings
- Credits : Canadian Living Magazine: June 2009
- 3 1/4 cups granulated sugar
- 1/2 cup packed fresh mint leaves
- 1/2 cup packed lemon verbena leaves
- 8 cups hulled Strawberries
- 1 pkg light pectin crystals
MethodIn small saucepan, bring 1/2 cup (125 mL) of the sugar, mint leaves and 1/4 cup (50 mL) water to boil. Reduce heat to medium and simmer, stirring, until sugar dissolves, about 2 minutes. Remove from heat; cover and let stand until cool, about 20 minutes.
Meanwhile, in large bowl and using potato masher, crush hullled strawberries, about 1 cup (250 mL) at a time, to make 4 cups (1 L). Strain sugar mixture into crushed berries.
Mix 1/4 cup (50 mL) of the remaining sugar with pectin crystals; stir into strawberry mixture. Let stand for 30 minutes. Stir in remaining sugar until dissolved, about 3 minutes.
Pour into 1-cup (250 mL) airtight containers, leaving 1/2-inch (1 cm) headspace. Cover with lids. Let stand undisturbed at room temperature until set, about 24 hours.
Refrigerate for up to 3 weeks or freeze for up to 1 year.
Nutritional facts Per 1 tbsp (15 mL) : about
- Sodium 1 mg
- Protein trace
- Calories 31.0
- Total fat 0 g
- Potassium 15 mg
- Cholesterol 0 mg
- Saturated fat 0 g
- Total carbohydrate 8 g
- Folate 1.0
- Vitamin C 10.0