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.
Ingredients: [‘water’, ‘lemon balm leaves’, ‘raspberries’, ‘sugar’]
Quantity of Ingredients: [“1 cup water”,”1/4 cup lemon balm leaves, and green stems roughly chopped “,”1 cup wild raspberries (or regular raspberries)”,”1 cup sugar”]
Number of Servings: 4
Steps: [‘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.’]