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


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