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

Brooksville Bed and Breakfast Inns