Peaches and Blueberries with Lemon Herb and Lavender Syrup

This mouthwatering recipe features peaches and blueberries with a simple syrup combining lemon herbs with lavender flowers.

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Ingredients :

take a shit about 8 servings

6 very ripe peaches , peel and sliced2 teaspoons lemon juice1 pint blueberriesAbout 1 loving cup lemon herb and lavender syrupLemon zest , optional

Peaches or Prunus persica nectarina are rattling on shortcakes — they can stand alone — but are lovely when combined with blueberries or raspberries . The gamboge herbaceous plant and lavender syrup is delightful with any yield . you could also prove bergamot or orange mint .

thrash about the peaches in a bowl with the stinker juice . tote up the blueberries and stream the lemon and lavender sirup overall . allow stand for at least one hour or up to three . Garnish with a little lemon piquance if desired and of course , some lemon herb leaves and a few lavender spikes .

Lemon Herb and Lavender Syrup

Herb syrup are wonderful savor meat that can be added in position of the liquid state in cakes , pie woof , and water ice . They are good on all variety of fruit and used in beverages like lemonade and iced tea . Make these when you have fresh herbaceous plant in copiousness , their flavor and aroma will bring a cleverness to yield and desserts .

earn about 2 cupful

1 - 1/2 cups water1 - 1/2 cups sugarAbout 8 to 10 lemon balm , stinker vervain , or lemon basil sprig or a large handful of lemon herb leaves1 teaspoonful lavender flowers

To make an herb sirup , flux the water and sugar in a little saucepan , lieu over restrained heating and bring to a simmer , conjure up until the wampum dissolve . sum up the herbs bruising the leaves against the side of the pan with a spoonful . Cover , withdraw from heat and let stand for at least 30 minutes or until room temperature .

transfer the leaves and tweet them into the sirup to extract their spirit . Pour into a clean bottle or jar and label . This sirup can be made in the lead and kept in the icebox for about 10 mean solar day .

If you desire to keep the syrup for a long flow of time , pour it into a shock or bottle leaving at least an column inch of headspace , seat on the lid or ceiling , and label . Freeze them for up to one twelvemonth . Remove from freezer the night before using and appropriate to thaw , or rate the bottleful in a bowl of quick ( not hot ) water to thaw more promptly . Use what you necessitate and refreeze if desired .

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Peaches and blueberries are a winning combo–when you add this lovely herbal syrup made from lemon herbs and lavender flowers–it is practically ethereal. Click on other pix to enlarge and read captions.Photo/Illustration: Susan Belsinger

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