Yield: Yields 1 to 2 cups.
This master recipe works well with a variety of summer berries. The thickness of the syrup will depend on the berries you use: Some are juicier, resulting in a thinner syrup, while others, like blueberries, have more pectin, yielding a thicker syrup. If you prefer to skip the canning process, you can store the covered jars in the refrigerator for up to 2 weeks; to extend the shelf life, follow the canning instructions below or watch our video on canning basics.
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Make Ahead Tips
Syrup that’s not hot-water processed will keep in the refrigerator for up to two weeks.
Berry syrups are terrific on pancakes and ice cream or stirred into plain yogurt, rice pudding, and oatmeal. Or try brushing them over baked ham or a pork roast to create a sweet, fruity glaze. And for a delicious homemade soda, add one part syrup to two parts chilled seltzer water.
The strawberry syrup is a beautiful rosy red and delicious. Now to figure out some uses for it. I'm thinking ice cream parfaits, sodas, and smoothies.
This is a great place to begin if you are interested in canning. I made boysenberry syrup, blackberry-mint syrup, and strawberry-raspberry syrup. If you use mint, I suggest using less than the recipe suggests. The blackberry-mint syrup is more like mint-blackberry.
Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
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