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


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