I'm sorry, but I didn't take a photo of the bunches, but this is what I did with it....
I separated the leaves from the stalks and they are drying in the shed...I also kept the flowers, to make Pineapple Sage Cordial.
PINEAPPLE SAGE CORDIAL
1 Cup of Pineapple Sage Flowers
3 cups of water
3 cups of sugar
juice of 1 lemon
2 teaspoons of tartaric acid
In a saucepan, add the water and sugar, and heat until sugar is dissolved.
Add the flowers and lemon juice and bring to the boil. Simmer for 5-10 minutes....Stir the mix then add the tartaric acid.
Now strain in a colander over a cotton cloth
...bottle and keep in the fridge...
Will store well for 2 to 3 weeks.
Dilute with water before drinking. Serve to your friends when they come visiting. They will certainly be impressed.
For diluting amounts..It comes down to ones own taste. I personally like 1 cup of water to 40mls of cordial...
Serve with ice, and you will be reminded of the lovely summer days.
Oh so quick, and Oh so yummy.
You are so resourceful! Good job :) I bet that tastes really yummy. How's your head?
ReplyDeleteohhh thanks mum of 5.....just read your blog too, sounds like an exciting time in your life....keep up the good work on your stockpile.
ReplyDeleteWhat a gorgeous colour, I grow ordinary sage, but after seeing the colour I might see if I can buy a pineapple sage plant. I just love the blogging world to share ideas its so great, so many talented people out there, you are definitely one of them ...
ReplyDeleteSherrie from Simpleliving :)
Sherrie you will love the aroma of the Pineapple Sage leaves....I also have a young plant of Fruit Salad Sage too....when that grows up, I will make the same cordial and enjoy the difference....I only use these flavoured sage plants in drinks, not quite like the original sage.
ReplyDeleteThat sounds lovely and would be so nice to drink......love the colour.
ReplyDeleteDebbie, it is...it just tastes of summer..very refreshing too over ice.
ReplyDeleteWhere can one buy pinapple sage plants or fruit salad sage?
ReplyDeleteWhy do you add tartaric acid to the recipe? Is it essential?
ReplyDelete