Never give up

A while back I grumbled, rightly, about my melon syrup, which tastes great, but is several notches too liquid to be called a jam, and I threatened to use it as the base for poached fruit rather than pretending it was jam. Today was the time to try that out, poaching sliced up peaches and a handful of plums in a mix of the melon syrup, plus a honey-water syrup base (half a cup honey, 2 cups water, juice of one lemon.)

The fruit is very pleasant, if a little sweet (skip the honey next time, I think), and there’s a hint of the lime/ginger/melon taste that I loved when I made the jam syrup in the first place. I  put it in a big container in the freezer rather than digging out the canning gear — and I can imagine it over ice cream, with yogurt or even with farro or steel cut oats when I get back into winter breakfast mode.

But the real revelation is using the leftover syrup with fizzy water, for a taste of heaven.

I give you peach spritzer. A splash of syrup, a lot of soda water and a bit of ice. All I need is the mint and the little paper umbrella.


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