Sweeten Your Breakfast with Herbal Syrup: Strawberry Syrup with Mint

Put a twist on your usual strawberry syrup by adding fresh mint leaves.

| December/January 1998


MAKES 8 CUPS

• 2 quarts fresh strawberries, or frozen ones, thawed
• 1 cup fresh lemon juice
• 4 ounces powdered pectin
• 2 cups water
• 2 cups light corn syrup
• 2 cups sugar
• 2 tablespoons chopped fresh mint leaves

1. Rinse, hull and roughly chop the strawberries. Whirl in a food processor or blender with the lemon juice until very smooth.

2. Transfer to a saucepan, stir in the pectin and set aside for 30 minutes. Whisk in the remaining ingredients.



3. Bring the mixture just to a boil over medium-high heat and cook gently until the sugar is dissolved and a candy thermometer registers 165° to 175°F (no high-altitude adjustment is required). Skim off any foam and cool. Strain if desired.

• Try using cherries, papayas, other berries or a combination of fruits instead of the strawberries in this medium-thick syrup.






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