We’re going to do our switch-over to Summer of Funner a little early this year in order to prep for our adventures in Shakespeare-y Stratford, Ontario. Look for us there next week!
In the meantime, we thought we’d leave you with two recipes that are definitely last-post worthy of the 2015-2016 school year. In fact, they are last-post-of-all-time worthy! Wait? What? Will this be our last ever Lunchbox Season post? All we can say right now is that changes are in the works. Of course, we’ll keep you all informed.
Now, getting back to the important stuff…Here are two lovely ways to use what’s in-season or in-grocery to take your sparkling waters, kefirs, and cocktails to the next level or to flood your home-made yogurts, fruit tarts, biscuits, and pancakes with utter deliciousness. We’ve got Rhubarb and Pineapple-Sage Simple Syrup and a Tart Apricot Brown Sugar St. Germain Syrup.
Rhubarb and Pineapple-Sage Simple Syrup
- 3 cups chopped fresh spring rhubarb [leaves tips and tails removed]
- 2 c sugar
- 2 c water
- 6 large leaves of pineapple-sage [or a nice handful of the herb of your choice]
- Heat all of the ingredients over medium high heat until the sugar has dissolved and the mixture has come to a boil, stirring occasionally.
- Lower the heat to a simmer and allow to bubble low for 20 minutes, stirring occasionally.
- Remove from heat.
- Pour syrup through a fine mesh sieve [layered with a jam muslin if desired] into a large, clean, sterilized jar.
- Discard the solids or save them as a sweet compote to mix into yogurt or hot cereal.
- Allow the syrup to cool on the counter.
- If desired, pass the syrup through the sieve and/or jam muslin again.
- Transfer the syrup to clean, sterilized containers.
- Seal and refrigerate for at least 2-4 weeks. [We find that our syrup stays fresh for at least 2 months. But we've always used it up by that time.]
Tart Apricot, Brown Sugar, and St. Germain Syrup
- 4 good cups firm sliced apricots, about 2 lbs.
- 1/2 teaspoon sea salt
- 3 cups brown sugar
- 3 cups water
- Optional: 1 large shot of Saint Germain
- Place the apricots, sea salt, and sugar in a large pot. Stir, and allow the sugar to liquefy for 10 minutes.
- Add the water, and, over medium heat, bring the mixture to a boil.
- Reduce heat to a bubbly simmer and simmer for about 10 minutes.
- Mash the apricots into the mixture with a spoon or potato masher.
- Simmer for 10 more minutes over the low heat.
- Pour the mixture through a fine sieve into a glass measuring cup or heat-resistant bowl.
- Reserve the solids to mix into yogurt or hot cereal, or discard.
- Return the syrup to a clean pot and return to a boil over medium heat.
- Add the optional Saint Germain and stir to incorporate.
- Once the syrup has reached a boil again, reduce heat to a low simmer and bubble away for another 15-20 minutes. [You can simmer longer and over slightly higher heat if you'd like an even thicker syrup. But we like our syrup to stay versatile!]
- Pour the syrup through a fine mesh sieve, with or without a jam muslin on top, into a large, clean, sterilized container.
- Allow the syrup cool on a counter.
- Divide the syrup into clean, sterilized jars and cap tightly, or cap the single large jar.
- Refrigerate. [Our syrup lasts for at least a month in the refrigerator.]
Don’t forget to join us over at our sister site, Summer of Funner, in the next few weeks!
[She’ll be getting a little face-lift in between!]