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Earth Eats: Real Food, Green Living

Herbs With Fruit, How Sweet It Is

We’re making some herb-infused simple syrups to drizzle over fresh fruit we picked up at the market.

thyme lime simple syrup over melon

Photo: Andrew Olanoff/WFIU

Sandy soils here in southern Indiana produce great cantaloupes. This perfect summer food is topped with thyme and lime syrup, garnished with flowering thyme, currants and gooseberries.

When you think of herbs, you probably think of savory things. But, they’re also great to make syrups with. We’re going to make two different syrups that you can use for breakfast or throughout the whole day.

Both of these sauces start with a simple syrup made with 1 cup of sugar and 1 cup of water. Bring this to boil on the stove and allow the sugar to dissolve. Then you’re ready to infuse the syrup with herbs and other flavors.

Mint And Orange Syrup Over Raspberries

Ingredients

  • simple syrup (see above)
  • 1 small bunch peppermint
  • zest of one orange
  • juice of 1/2 orange
  • pinch of salt

Cooking Directions

  1. Turn down heat on the simple syrup once sugar has dissolved. Add mint, zest, orange juice, and salt. Let simmer for 10-15 minutes.
  2. Remove big pieces of mint and drizzle over raspberries. Garnish with a mint sprig.

Thyme And Lime Syrup Over Melon

Ingredients

  • simple syrup (see above)
  • 1/2 bunch thyme (still on twigs)
  • zest of one lime
  • juice of 1/2 lime
  • pinch of salt

Cooking Directions

  1. Turn down heat on the simple syrup once sugar has dissolved. Add thyme, zest, lime juice, and salt. Let simmer for 10-15 minutes.
  2. Remove big pieces of thyme and drizzle over melon. Garnish with a thyme sprig and gooseberries.

Mint And Orange Syrup Over Raspberries

Photo: Andrew Olanoff/WFIU

Fresh fruit, especially if it’s a little under-ripe, can taste a little bland. You can use these syrups, spoon them over fruit while it’s still warm, and it will permeate the fruit.

Chef Daniel Orr

Chef Daniel Orr is the owner of FARMbloomington and the author of several cookbooks. He draws from a lifelong curiosity about individual ingredients combined with extensive training in the art of finding food’s true essence and flavor. The result is simple, yet sophisticated; the best of American food tempered by classic European training.

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