Recipes

Berry Syrup

Wednesday, February 17, 2016

Recipe by Alana Chernila

Added to sparkling water, this is a great alternative to sodas. And spiked, it makes a refreshing party drink for a backyard BBQ!

Ingredients
2 lbs fresh or frozen berries
6 cups water
3 tablespoons fresh lemon juice (about 1 to 2 lemons)
1/2 cup sugar or more to taste
1 tbsp kirsch liqueur (optional)

Directions
Combine the berries and water in a large saucepan. Bring to a boil. Reduce the heat, cover, and cook for at least 20 minutes, or until the berries are dissolved or mostly broken up.

Blend the mixture using an immersion blender or transfer to an upright blender. Pour the mixture through a sieve into a mixing bowl (see "Tip" below), then return to the pan and add the lemon juice and the sugar. Cook over medium-high heat at a very low boil for 15 minutes until slightly reduced, stirring frequently. Add additional sugar to taste. Stir in the kirsch, if using, and allow to cool.

Will keep in refrigerator, covered, up to 10 days. Will keep in a freezer for six months.

Tip
Save the pulp, sweeten with sugar or honey, and serve over yogurt or ice cream!

Tags

gazpacho carrot top sweet plum tomatoes bayeldi white beans yellow onion hazelnuts tuscan compote crepes wrap cauliflower roasted pie absinthe shallots bean cheese jack vegetable panzanella turnip celeriac walnut oil ramps scallions tomato corn pie pork coeur currants kohlrabi radishes snow peas fennel berry Red Onion latkes Potato thai peppers autumn bread pudding tomato juice celery root kluski Dressing meatballs pudding pork chop caesar almonds garlic bell pepper cantaloupe crisp vegetarian hickory fritters beef pepper plums anise shelling cointreau chimmichurri pineapple cream vanilla wafers green beans bok choy chicken bacon zucchini green pepper chili peppers honey couscous habanero Greens bosc biscuits Shitake Mushrooms egg noodles shiitake Tomatoes flank plum swiss onion jack cheese Tomatillos paste beets remoulade jam bloody mary creme anchovy watercress blue cheese knots mustard greens strata asparagus shrunken heads melon frittata sesame verde almond milk strawberries Kale bulgar wheat Beans chiles leeks feta fondue pasta fennel seeds chorizo poblano syrup Eggplant olives fennel bulb lemon grass sour cream oats tortillas sunchokes brown sugar tart buttermilk capers strawberry chipotle muffins Drinks beet scapes apples Cranberry Beans spelt pecans onions pancake bruschetta tenderloin Corn buckwheat baguette potatoes sauce bulgar baby bok choy maple syrup Apple kalamata wheat flour Spinach beet greens barley Cider Poblano Chili reggiano chicken dinner salad Squash cilantro sour maple Leek sherry pickled blueberry spiced winter squash chocolate egg turnips okra carrot fronds parmesan eggs gorgonzola steak pears coconut milk coeur a la creme Recipes kirsch tostadas Bread Soup Side sausage imam fritter Salad Swiss Chard dijon cornmeal peas lettuce cake carrots Rice wine vinegar gruyere radish beer casserole Vegan curry mushroom stuffing heavy whipping cream gratin chilies rouille mushrooms conserve fraiche mint goat Cheese sweet potato cucumber Chevre wasabi chili pumpkin chimichurri bbq dill pesto celery hearts prosciutto chives cranberry flank steak Spread Jerusalem artichoke daisy Farmers' Market dilly polenta tomatoe collins coriander butter Salsa nectarine tomato basil cockaigne pine nuts gouda parmigiano walnuts gin sandwiches carrot tops artichoke sandwich slaw yogurt Butternut celebration shitake pecan cream cheese vinaigrette rhubarb peach spring arugula