Easter tends to be a time when you end up with a gaggle of colored eggs and find creative ways to use them in all sorts of recipes. So when Himself declared he wanted an egg free Easter I was happy. I think my joy came from knowing I wasn’t going to have to deal with multicoloured egg salad sandwiches served to me this year!
He then dropped his own little egg shaped news, he wanted to host a wee brunch where everyone brings something. He was making latkes and wanted to know what I might want to do, or if I wanted to leave it all to him.
Not feeling like cooking and having made a massive mistake in the market yesterday I immediately said fruit salad with syrup and dressing, both on the side. I love fruit salad, I love it plain, but it’s always a little special when there are things to put on it!☺️
So I set about chopping up the copious amounts of fruit I bought (one day I will get the weight system figured out😉). Vanilla tends to lend itself well to fruit especially when you have a variety of different fruits being mixed together so I decided to make a simple, refreshing vanilla and Rosemary (😮) syrup. Somehow it just works.
I won’t bother with the details of the fruit salad because it is really a taste and preference thing and instead tell you how I made the syrup. Which, being like most things I do, is utterly flexible so you can change a flavour if you find one deplorable for something pleasing to your palate!