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! 

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) 

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.

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



Go Back

Go Back


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