Infusion Of Fresh Anise Hyssop And Candied Anise Hyssop Sprinkles



Description:
Capture the subtle scents from the summer garden. This is a simple syrup made from fresh anis hyssop leaves and flowers. Dry the candied leaves and chop them for added flavor.

Ingredients:
1 c sugar
1 c water
10 fresh sprigs organic anise hyssop, leaves and flowers removed (this should be about 2 cups loose stack of a mix of young and mature leaves and purple flower clusters). I have a large organic garden from which to harvest these.

Directions:
To make anise hyssop infusion/syrup bring water and sugar to a boil and add anise hyssop leaves and flowers. Stir to coat. Remove from heat and let cool stirring occasionally. Strain out leaves and squeeze to get all remaining liquid out. Store infusion in the refrigerator for several months.Makes about 1 1/3 cups.

Save the candied pulp and gently tease the leaves and flowers apart. Spread on a cookie pan lined with parchment paper. Sprinkle with granulated sugar. Air-dry for several days or in a convection oven set at lowest temperature (135 degrees) until crispy dry.

Chop the dried candied anise hyssop leaves in an electric food chopper until they resemble medium ground pepper. These have a lot of flavor and can be used to decorate a frosted cake or for other recipes. See my recipe for "Summer Distilled"... a white vanilla cake and a fluffy marscapone frosting delicately flavored with an infusion of organic anise hyssop. You'll need the infusion for the frosting.



Recipe Summary:
Yield: 1 1/3 cups
Prep Time: 1/2 hour to pick leaves and boil sugar and water.
Cook Time: 5 minutes
Rating: 4 of 5 stars
Comments:



Other recipes by Oakland House Cottages by the Side of the Sea:
Vanilla Cake For Fresh Anise Hyssop Marscapone Frosting
Fresh Anise Hyssop Mascapone Frosting For Vanilla Cake
Lemon Verbena Infusion (a Flavored Simple Syrup)
Blueberry Compote For Lemon Verbena Scented Pound Cake
Lemon Verbena Scented Pound Cake With Blueberry Compote
Gluten Free Granola With Dried Blueberries




Recipe Provided By:
Oakland House Cottages by the Side of the Sea
Brooksville, ME

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