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Mint and Basil make a tantalizing Fruit Syrup

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Some of you know each week I share recipes and information about Bible foods & herbs on the Sonrise Morning Show on Sacred Heart Radio. Today we talked again about one of my favorite fruits: melons.  Eaten as far back as during the time of Christ, today melons are still a popular fruit, especially in season. 
Here’s a tip: for watermelon, if refrigerated, let it sit out a few minutes before eating. That way, the lycopene (good for prostates, immune system and overall good health) will develop nicely and be utilized by your body better.
MELON AND MIXED FRUIT WITH MINT BASIL SYRUP
If you don’t have basil, leave it out.
Choose melons in season or even other fruits along with the melons.  Even something as simple as fresh berries, melon and pineapple are wonderful.
It’s great syrup, too, to flavor hot or cold drinks.

 

1 cup mint leaves, loosely packed
1/4 cup basil leaves, loosely packed
1 cup granulated sugar
Rinse mint and basil and drain. Put sugar in saucepan and toss mint and basil on top, crushing the herbs into the sugar with a wooden spoon to release their oils. Add 1 cup water. Bring to a simmer over medium heat, stirring frequently until sugar dissolves. Remove from heat and let sit for 20 minutes so herbs can infuse their flavor.  Strain and let cool to room temperature.  Store in the refrigerator, covered, for up to 2 weeks. If syrup happens to crystallize a bit, reheat gently. Drizzle the cooled syrup over fresh fruit.
Tip:
Syrup can be frozen, as well. It may not freeze hard due to the sugar content.

 

 

 

 

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2 comments

  1. Diana

    Rita, just a quick question? Can a sugar sub be used in place of sugar in your mint basil syrup (stevia,truvia). thank you.Also I have very much in the past enjoyed your talk on scared heart radio.

    1. Rita Heikenfeld

      Sure – I made some with Stevia but it didn’t get syrupy like sugar. You could use Splenda that measures one for one like sugar, or your favorite.

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