Bumbleberry Syrup

Bumbleberry Syrup
  • Yield:Makes 3 cups
  • Active time:45 minutes
  • Total time:2 hours 45 minutes
This recipe appears in:
Preserved: Bumbleberry Syrup

[Photograph: Lucy Baker]

This near-effortless syrup can be stored in the fridge for several months, or preserved in a hot water bath and kept on the shelf for up to a year. The uses for it are endless: stir it into summery cocktails, flutes of Champagne, or lemonade; swirl it into yogurt or oatmeal, or drizzle it over ice cream, cakes, and pies.

Inspiration taken from the Ball Complete Book of Home Preserving

About the Author: Lucy Baker is a food writer and the author of The Boozy Baker: 75 Recipes for Spirited Sweets. She is currently at work on a second book about homemade food gifts. She lives in Brooklyn with her husband and dachshund.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Ingredients

  • 2 cups blueberries
  • 1 cup raspberries
  • 1 cup blackberries
  • 1 tablespoon freshly grated lemon juice
  • 1 1/2 cups sugar
  • 1 tablespoon freshly squeezed lemon juice

Directions

  1. 1.

    Combine the blueberries, raspberries, blackberries, and lemon juice in a large, heavy-bottomed pot. Add 1 cup of water and bring to a boil over medium-high heat. Reduce the heat and boil gently until the berries have softened and released most of their juices, about 5 minutes.

  2. 2.

    Transfer berry mixture to a strainer lined with cheesecloth and set over a large bowl. Allow berry mixture to drain completely, about 2 hours. Discard the solids and reserve berry liquid.

  3. 3.

    Combine sugar and 2 cups of water in a medium, heavy-bottomed pot. Bring to a boil, stirring to dissolve the sugar. Boil until the mixture reaches 230°F. Add the berry liquid and return to a boil. Boil for 5 minutes.

  4. 4.

    Strain the syrup through a sieve into a large bowl. Stir in the lemon juice. The syrup can be ladled into jars and processed in a hot water bath. Preserved jars will keep for up to a year on the shelf. Otherwise, store the syrup in the refrigerator for up to two months.

Serious Eats Newsletters

Keep up with our latest recipes, tips, techniques and where to eat!

Comments

Add a rating with your comment:

Comments can take up to a minute to appear - please be patient!

Previewing your comment: