Enjoy Purslane all Year Long in an Infused Simple Syrup



Capture the Flavour and Essence of Purslane all year long.


Purslane simple syrup is a quick herbal infusion made simply with water, sugar and Purslane. This simple syrup adds fragrance and subtly tinges foods and drinks with purslane flavor , and delivers nutrition as well.


Infusions are quick and easy to make and can be anything from a simple tea to a medicinal tincture. An herbal infusion is any liquid that been infused with herbs. The infusion can be quick, like pouring hot water over herbs and steeping to make tea - or slow, like when you pour alcohol over herbs and let them sit for 6 weeks to make a tincture. Infusions are great to use up and preserve the plants when they are bursting in the garden and can be made using dried herbs when they are not in season.

Nutrients can escape from vegetables in two ways: by getting dissolved in the cooking water or by getting destroyed by heat. 

Water-soluble compounds (which include vitamin C and some B vitamins) are the most vulnerable from boiling, simmering, steaming, or braising. Boiling will reduce the vitamin C content by about 50 %, and B vitamins by about 30 %, according to studies.

For minerals, the loss is only in the range of 5 to 10 percent no matter how the vegetable is cooked.

Cooking has little detrimental effect on the nutritional value of carotenoids, which are precursors to vitamin A,( beta-carotene is one example) . Studies suggest that cooking may even boost this nutrient in some cases.

So, although cooking  will reduce the nutritional profile, there will still be nutritional benefits. And, of course, the other main reason to infuse Purslane into a simple syrup is to add the woodsy, earthy flavour into cocktails and foods.

To make our Purslane Simple Syrup you need one cup of sugar, one cup of water and one to two tablespoons of dried Purslane Herb ( Portulaca Oleracea) 

If using fresh Purslane, expect to use about one cup of leaves and stems.


I use white sugar but you can alternately use raw, brown or maple sugar or even honey to make a simple syrup. Here are the easy directions:

  1. Combine water and   sugar in a small saucepan. Bring to a boil, stirring until sugar dissolves. Add dried Purslane and   simmer for 1-2 minute.
  2. Remove from heat and let syrup steep, about 30 minutes.
  3. When cooled strain and pour into a clean bottle or jar. Mason jars work well or you can reuse glass bottles for simple syrups. When cool, store in the fridge for up to one month.


Enjoy this Purslane Infused Simple Syrup in cocktails, to sweeten tea, lemon or limeade, yoghurts, fruits salads , deserts, and more. Try adding a teaspoon to soda or tonic water for a refreshing flavoured soda. It adds a sweet and woodsy depth of flavour you will enjoy.

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