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


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