6/2/19 - Pickled sweet peas
6/2/19 - Rhubarb syrup
- 3 cups rhubarb
- 1 1/2 cups water
- 1 1/2 cup sugar
- 1/4 cup lemon juice
Bring rhubarb and water to boil. Cook on medium for 10 minutes. Drain. Add sugar to rhubarb juice. Cook until sugar dissolves then add lemon juice
Result: Way too thin. Should have cooked down to a syrup instead of just dissolving sugar.
6/5/19 - Dried pineapple
6/5/19 - Pineapple leather
6/29/19 - Southern tea cakes
6/29/19 - Blackberry syrup
- 4 lbs blackberries
- 2 cups sugar
- Juice from 1 lemon
Cook blackberries and sugar over medium heat to release juice, 5-10 minutes. Drain. Put juice back in pot and reserve pulp for other use. Add lemon juice and cook until syrupy.
Result: Overcooked. Now have blackberry jelly instead of blackberry syrup.
6/29/19 - Blackberry Lavender Cream Paletas
- Leftover pulp from blackberry syrup
- Lavender cream
- 1 cup milk
- 1/2 cup heavy cream
- 2 Tablespoons sugar
- 1 sprig worth of lavender
Process blackberry pulp in food processor. Combine milk, cream, sugar, and lavender in a small saucepan. Cook for 5 minutes to infuse cream with lavender flavor. Do not boil. Strain and chill cream. Drop chilled cream and blackberry pulp alternately into the popsicle mold.
