Mother Earth Living

Sweeten Your Breakfast with Herbal Syrup: Apricot Syrup with Lemon Verbena

By Terri Pischoff Wuerthner
December/January 1998
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MAKES 5 CUPS

• 4 cups dried apricots
• Water barely to cover
• 1 1/4 cups dark corn syrup
• 2 cups light corn syrup
• 1 1/2 cups fresh orange juice
• 1 tablespoon fresh lemon verbena, chopped

1. Bring the apricots and water to a boil, reduce the heat, and simmer, covered, for 20 minutes or until tender.

2. Drain, reserving the liquid. Process the apricots in a food processor or blender with enough cooking liquid to make a smooth puree.

3. Bring the puree and the remaining ingredients to a boil, reduce the heat, cover and simmer for 10 minutes, stirring occasionally.

4. Remove from heat and cool. Strain the syrup, reserving the pulp for another use.

• Pour this thick syrup on waffles, pancakes, French toast or ice cream.

• Use it to glaze poultry or pork.

• Mix it with soda water for a ­beverage.

• Substitute mint for the lemon ­verbena.

• Place 1/4 cup warmed syrup in a bowl, add a scoop of vanilla ice cream or frozen yogurt, and top with 2 tablespoons toasted almonds. Garnish with a sliced, fanned dried apricot half and a sprig of lemon verbena.

• For a chutney that’s excellent with curry, poultry or pork, cook the apricot pulp (see above), 2 teaspoons grated ginger, 2 teaspoons sugar, 1/2 teaspoon rice wine vinegar and 1/4 teaspoon salt for 30 minutes over the lowest possible heat. Season to taste.

Check out the original recipe, Sweeten Your Breakfast with Herbal Syrup.







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