Cherries in lemon verbena syrup
La saison des cerises est arrivée plus tardivement cette année et c’est une aubaine car c’est encore l’occasion de profiter des tout derniers fruits sur les étales du marché ! Et puis comme dernièrement j’ai eu un coup de cœur pour le livre « mes confitures, compotes, fruits séchés, sirop… » de Marie Chioca et Delphine Paslin, j’ai eu envie de réaliser mes conserves de cerises au sirop avec moins de sucre (bah oui ce magnifique livre m’a grandement inspiré) et je dois dire que je suis plus que conquise. I also flavored everything with lemon verbena that I discovered in our solidarity garden…a delight !
I like the idea of enjoying fruit even longer, so these cherries in syrup flavored with lemon verbena are just perfect, and I can tell you that I enjoy it. I generally eat them with a good yogurt but why not pair them with ice cream with this heat? ?!!!
So on your marks, loans, keep !!!
Cherries in lemon verbena syrup
Ingredients (pour 2 pots)
- 800 grams of cherries
- 500 ml of water
- 200 g cane sugar
- 1 small bouquet of lemon verbena
Description
Wash your cherries then hull them.
Put them in a saucepan with the sugar, lemon verbena and water then heat everything over low heat.
Let it cook 20-30 minutes, stirring occasionally. It takes time for a nice syrup to form.
Remove the verbena then put the preparation in jars and sterilize.
Enjoy with yogurt, ice cream or chocolate cake !
Emilie
BoopCook
30.7.13hmmm I love it
Aix guinea fowl
30.7.13Oh yes yes, still a whole program. I imagine a nice little Black Forest with that ! Verbena for a touch of acidity !
Grenadine
31.7.13Oh, I have this book too, he is great ! I remember your recipe with verbena, I love it and if I can find my cherries in a jar next winter, this is the best !