So glad you enjoyed it, Cassie!

Hi April. Thanks for catching that! Yes, it is 1/4 cup and I just updated the recipe to reflect that. You can use another oil (like canola). I used coconut oil because a) I like the flavor, especially for a protein bar, and b) because coconut oil solidifies at room temperature. My thinking is that it might help bind the ingredients and keep the bar from crumbling too easily. So that’s the idea, but I haven’t actually made it with another type of oil. Feel free to give it a try and let me know how it turns out!

Also, is it okay to use a different oil (like canola) if I don’t have coconut on hand?

Thank you!

Hi Mary. Yes, it’s a minty licorice kind of flavor. A lot of the oils are in the leaves so use plenty of those, but the flowers are edible and I recommend a mix of both for tea.

Oh, interesting. I might give that a try while blueberries are still in season here. Glad you enjoyed it, Johnna!

Glad you liked them, Liz!

Thanks, Alba! Glad you enjoyed it.

It is a fairly sugary liqueur, and I don’t think more time will make it less so. If you’d prefer it to be less sweet, you have a few options: 1) add more alcohol, which will reduce the sweetness but also make it have a thinner mouthfeel, 2) make a second batch with less (or no) sugar and combine them to make a single larger batch that’s less sweet, or 3) keep it as is, but serve over ice or in a mixed drink. Around the holidays I actually mixed it with a bit of bourbon over ice and it was fantastic.

Yes, I believe it is possible to reboil it and add more pectin if it truly won’t set up for you. It can still be pretty liquidy at the end of the boil though, so maybe it just needs a little more time? If you’ve already got it in jars I would suggest refrigerating for 24 hours. If it’s still liquidy after that you can always reboil it. Best of luck to you!

So glad you enjoyed it, Suzi!

Hi Mary. I tried to stick close to the original recipe inspired by an old issue of Hobby Farm Home magazine. It says to wait 6 months, but I can’t wait that long! I made this year’s batch in early October and last week I poured it into these bottles so I can give them away as holiday gifts. If the recipients would like to let theirs age further, it’s up to them. But I will be enjoying mine over the holidays! Best of luck to you!

The recipe assumes you’re using sun-dried tomatoes similar to these. They’re typically made from smaller grape or cherry tomatoes, and this is calling for 12 of them. I don’t know how that measures out in terms of cups, but I’d guess it’s somewhere around 1/2 to 3/4 cup. Hope this helps!

Hi Karim. I’m glad you’ve enjoyed the recipe over the years! I’m not sure why you’d get that aroma from one of the most common baking ingredients. The only suggestion I can think of is to up the vanilla extract a touch. Sorry I can’t be of more help.

Thank you so much, Isabell :) Let me know how it turns out.

Thanks so much, Laurie!

I’m in the middle of a blog post highlighting reasons to plant anise hyssop. I’ve linked to your article!

Thanks for the good ideas and for sharing your experience!

Laurie