Very Berry Herbal Syrup

One of my most recent recipe concoctions for my herbal cocktail and mocktail class is perfect for the holiday season. Bright red in color and packed with antioxidant rich berries. It’s a winner whether you want to mix in some gin, or stir in sparkling water.

Recipe

2 tablespoons hibiscus
2 teaspoons schisandra powder, or 3 teaspoons whole schisandra berries
2 teaspoons dried orange peel, or 3 teaspoons fresh organic orange peel
1 1/2 teaspoons organic raspberry powder, or 2 tablespoons fresh organic raspberries
1 teaspoon powdered elecampane powder
10 hawthorn berries
3/4 cup of filtered water
3/4 cup of sugar

Method

Simmer all the herbs except the hibiscus in 3/4 cup of filtered water in a covered pot. After 20 minutes switch off the heat and add the hibiscus. Cover the pot again and allow the strong infusion to steep for a further 20 minutes or overnight if you can. Strain out the herbs, and add the sugar to the cooking pot. Bring the mix to a simmer to melt the sugar. To avoid sugar crystallization keep the temperature below 225 degrees, and once the sugar is fully melted turn off the heat.

Pour the cooled syrup into a glass bottle, and store in the fridge for up to 3 weeks.

However you decide to use the syrup, make sure to serve it with an equal amount of freshly squeezed lemon, as it really brightens the taste, and brings all the flavor notes from the herbs forward.

Enjoy and Happy Holidays!

Purchase herbs at your local herb shop or online at Starwest Botanicals, Jeansgreens or Mountain Rose Herbs