Raspberry Mint Syrup
- Prep Time: 10
- Cooking Time: 15
- Serves: 4
One summer, during a particularly brutal heat wave, my friend Rachel called me up with a suggestion for some sweet relief. She had concocted a simple raspberry-mint syrup (“It’s so easy!”) and drizzled it over chilled honeydew. Not only did it make a delicious and refreshing snack, but it also quickly became a dessert staple at her summer shabbos table.
The wonderful thing about this syrup is that it can be used in so many ways: Toss it with cubes of crisp melon, drizzle it over plain yogurt or sour cream, use it as an ice-cream topping, or strain the seeds and mix it into your favorite sparkling soda water to make an Italian soda. It’s also easy to create variations—just substitute strawberries or peeled peaches for the raspberries and you have a whole new flavor.
- Part of Meal: Dessert
- Food Type: Parve
- Service Temp: Room Temperature
- Special Diet: Vegetarian
- Source: Adapted from Rachel Perdue, Wild Pomegranate Contemporary Kosher
- 1/2 cup(s) water
- 2 tablespoon(s) sugar
- 1 teaspoon(s) honey
- 1 teaspoon(s) fresh lemon juice
- 1 cup(s) fresh raspberries
- 5 sprigs of fresh mint leaves
- 8 extra sprigs of fresh mint leaves, for garnish
1. In a small saucepan, combine water, sugar, honey and lemon juice. Stirring constantly with a wooden spoon or spatula, heat the liquid over a medium heat until it comes to a boil. Be sure to scrape all of the sugar from the sides of the pan into the liquid so that it does not burn and ruin your syrup.
2. Once the liquid has reduced (when it becomes the consistency of maple syrup, about 15 minutes), remove from heat and add the fresh raspberries. Stir until the raspberries are fully coated and then mash about half the raspberries with the back of the spoon or spatula until they are pulpy and the juice runs into the syrup. Add 5 sprigs of fresh mint leaves and mix.
3. Allow the syrup to cool (20 minutes) and then remove the mint leaves with a fork.
4. Keep the syrup at room temperature until ready to serve, or refrigerate for up to a few days. You can cut up 3-4 cups of melon (honeydew, cantaloupe or crenshaw), keep chilled until ready to serve, and then arrange the melon in individual bowls, drizzled with syrup and garnished with fresh mint. Clear glass bowls work beautifully because they showcase the different colors of the fruit and syrup.