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Fennel Syrup

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  • Leaves of fennel (with or without stems)
  • sugar

Simmer for 15 minutes the vegetables in enough water to cover it. Drain and squeeze. Strain the liquid and put it back into the fire causing it to concentrate to half the volume. Add an equal weight of sugar and boil for another 5 minutes. Pour into jars following the same procedure as for marmalade recipe (invert hot and closed cans, turn again in cold). Good as simple syrup (with its medicinal properties), on ice cream or diluted with lukewarm water, with herbal tea ...


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Fennel Syrup

Fennel Syrup