Mixed Berry Syrup

Making your own syrup is so much tastier and cheaper than the syrup that you buy in the store. I used a blend of blackberries, raspberries, blueberries, and strawberries to make Mixed Berry Syrup. However, you can use whatever berry combination that you want. This recipe can easily be doubled or tripled if you want to make a long-lasting quantity. Just remember to freeze the excess syrup until you want to use it.

What You Need: A medium sized pot, a stove top, a medium sized mixing bowl, 12 oz. of frozen mixed berries, 1 cup of cane sugar, 1/4 cup apple juice, 1 tsp. lemon zest, 1 tsp. lemon juice, 1/4 tsp. salt.

Let the frozen fruit come to room temperature, or defrost it in your microwave for 15 second intervals. Add the thawed fruit and all the other ingredients into the mixing bowl and let sit for 10 minutes to macerate and combine. Transfer the macerated fruit to the pot and bring it to a boil on your stove top. When it comes to a rolling boil, reduce the heat to medium and let the syrup simmer and cook for 15-20 minutes.When the time is up, carefully pour the syrup into a mason jar and refrigerate for up to a week. Makes 1 pint of syrup (which goes quickly around here).

Do not strain the seeds and pulp from the syrup, it is much more tasty with them. Look at that rich color!

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