BERRY SYRUP

By jarren

Ingredients

• 1/2 cup sugar
• 1/2 cup water
• 2 strips lemon zest (approx. 1/2-inch x 3-inch)
• 2 cups fresh berries (strawberries, raspberries, blueberries, blackberries or a mixture)

Details

Servings 2

Preparation

Step 1

Combine sugar, water, and lemon zest in a small saucepan, and bring to a boil for 1 minute, or until sugar dissolves. Remove from heat and cool. Remove zest.

Rinse berries. Sort through them to remove any stems or leaves, and hull strawberries (if using). Place the berries in a small saucepan, crush gently, and bring to a boil over medium heat. If you're making the syrup with blueberries or blackberries alone, add 1/4 cup water to the pot, no water is necessary if you're using strawberries, raspberries, or a mixture of red and blueberries. Reduce heat to low and simmer, uncovered for 5 to 7 minutes.

Push the cooked berries through a fine mesh sieve (to puree them, leaving the seeds and skins behind), then add the cooled sugar syrup. Or puree the berries in a blender or food processor with the sugar syrup, then strain through a fine mesh sieve. Store covered in the refrigerator.

Tip:

Syrup will keep in the refrigerator for a long time, but the flavor will be best if used within 2 weeks. It can also be frozen.