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


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