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Berry Syrup

Great with vanilla ice cream, tangy frozen yogurt, lemon pudding cakes, crepes, or pancakes.
Easy to make and stays fresh in the refrigerator for a month or two.

In a medium pot, simmer the berries and sugar.

Stir occassionally until the berries fall apart, 5-10 minutes.

Position a fine-mesh sieve over a bowl. Pour the hot mixture in. Using a spoon, push as much fruit through as you can. Scrape the bottom of the sieve and add to the mixture in the bowl. Discard the seeds.

1 c frozen mixed berries
1/2 c sugar
Fine-mesh sieve- position a fine-mesh sieve over a bowl. Pour the hot mixture in. Using a spoon, push as much fruit through as you can. Scrape the bottom of the sieve and add to the mixture in the bowl. Discard the seeds.
Food mill- position a food mill over a bowl. Fit mill with the finest disk setting. Process the berries through the mill. Scrape the bottom of the mill and add to the mixture in the bowl. Discard the seeds.

Mix well.

Transfer to a reusable squeeze bottle. Cover and refrigerate until ready to use. Serve cold or heat and serve. Stays good refrigerated 1-2 months.

Try with....

Berry Syrup
makes 1 cup

1 c frozen mixed berries
1/2 c sugar

1. In a medium pot, simmer the berries and sugar. Stir occassionally until the berries fall apart, 5-10 minutes.

Fine-mesh sieve- position a fine-mesh sieve over a bowl. Pour the hot mixture in. Using a spoon, push as much (1)fruit through as you can. Scrape the bottom of the sieve and add to the mixture in the bowl. Discard the seeds.

Food mill- position a food mill over a bowl. Fit mill with the finest disk setting. Process the (1)berries through the mill. Scrape the bottom of the mill and add to the mixture in the bowl. Discard the seeds.

2. Mix well. Cover and refrigerate until ready to use. Serve cold or heat and serve. Stays good refrigerated 1-2 months.

Notes

1. I don't like seeds in berry syrups. They are more flavorful without them.

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