Last Post of the School Year: Rhubarb and Pineapple-Sage Simple Syrup and Tart Apricot Brown Sugar St. Germain Syrup

Rhubarb and Pineapple Sage Simple Syrup Recipe and Tart Apricot, Brown Sugar and St. Germain Syrup Recipe

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

Think pink! Kick your spritzers and cocktails up a notch with this spring classic rhubarb simple syrup. If you can't find Pineapple-Sage, use any fresh herb of your choice. We also like: lemon thyme, chocolate mint, spearmint, lemon balm, and lemon verbena. Makes about 24 ounces.
Author: Roseanne Carrara, The Lunchbox Season


  • 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.]


This recipe yields about 24 ounces, or 3 8oz jars.
Rhubarb and Pineapple Sage Simple Syrup Visual DIY

Tart Apricot, Brown Sugar, and St. Germain Syrup

A not-too-thick tart apricot syrup to add to sparkling waters, kefirs, and cocktails or to douse pancakes, french toast, yogurt, hot cereal, biscuits, tarts, and pastries. The St. Germain is optional - but, wowee!
Author: Roseanne Carrara, The Lunchbox Season


  • 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.]


Yields 28-32 ounces. Our last batch made 3 8oz jars, 1 4oz jar, and a very liberal cook's treat.
Tart Apricot Brown Sugar and St Germain Syrup Visual DIY

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!]

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