Mint Syrup

Mint and Lemon balm Sweet Summer Syrup

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This syrup turned out even more delicious than I thought it would be.  I spent a lovely day at three different gardens harvesting six different kinds of mint.  It was fascinating how different they all look, smell and taste: from fuzzy, light green apple mint to shiny, dark green/purplish chocolate mint to variegated white and green pineapple mint to a curly leaf spearmint. I was infused with mint!  The cooling properties of mint are strong and easily recognizable: that icy cold feeling of menthol in an altoid or candy cane.  And many know about the common household remedy of a cup of mint tea for indigestion or stomach upset.  I mixed in some lemon balm for its sunny smile that lifts the spirits, as well as its digestive support.  I used half the amount of sugar of a traditional simple syrup, making it lightly sweet and very minty (and also not shelf stable, so keep it in the fridge!).  Enjoy some in sparkling water with ice and a squeeze of lime. It’s divine.

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Five different types of mint!

Suggested Use: 1-3 teaspoons, as often as you want it! **Keep Refrigerated**

Ingredients:

peppermint, chocolate mint, apple mint, pineapple mint, spearmint, lemon balm, fresh organic lemon peel, water, raw organic sugar

Elderberry Rosehip

Elderberry Rosehip Syrup

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This is the most popular cold and flu remedy in Europe and I hope you will see why!  Elder is an immune system enhancer, but gentle enough to use every day (tho you might want to save it for when folks around you are sick).  It’s also a diaphoretic, helping to induce sweating and reduce fevers. It’s so delicious, you can drizzle it on pancakes or mix it into yogurt or just drink it straight.

The rosehips are full of Vitamin C, as well as other minerals and are a powerful antioxidant. They are a great boost to your immune system when you’re feeling run-down or under the weather.

Suggested Use:

one to two Tablespoons 1-3 times per day.  Keep refrigerated!

Ingredients:

fresh elderberries, rosehips and ginger with cinnamon sticks, water and raw RI honey.