Recipes

Go Back

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!

 

 

Go Back


Go Back


Tags

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