Wednesday 19 June 2013

Summer fruits in Earl-Grey-Lemon syrup

Serve syrup with ice creams, pancakes or cheesecake. 


  • 90 ml water
  • 125 g sugar
  • 1 teabag of good quality Earl-Grey
  • Lemon juice from half of the lemon
  • 10 cherries, seedless
  • 10 strawberries
  • 20 blueberries
  • Fruits, mint leaves to decorate

1. Boil water and sugar until sugar will dissolve. 
2. Add lemon juice and Earl-Grey teabag.
3. Cook for about 15 minutes (after two minutes remove teabag).
4. Add fruits to syrup and cook another 5 minutes (fruits need to be soft but keep shape).
5. Remove syrup from heat. 
6. Serve hot or cold with ice-creams or cakes.

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