Mahleb Syrup
"Mahlepi may be difficult in the US to find. It has alternate spellings such as Mahlepi, Mahlab and Mahlebi. Penzy's and thespicehouse.com carry this spice which is made by grinding sour cherry pits from the Saint Lucie tree.
Recipe from Adventures in Greek Cooking: The Olive and The Caper by Susanna Hoffman"
- Ready In:
- 26mins
- Ingredients:
- 5
- Yields:
-
2 cups
- Serves:
- 16
ingredients
- 1 cup sugar
- 1 cup honey
- 1 cup water
- 1 tablespoon lemon juice, fresh
- 2 teaspoons mahleb, ground
directions
- Combine all the ingredients in a saucepan.
- Bring to a boil and simmer briskly until thickened and reduced, about 12 minutes.
- Strain into a clean saucepan and set aside to cool until ready to use. The syrup should be at room temperature and still pourable when you use it. Warm slightly if not pourable.
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