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

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