Recipes, Food Styling and Photography by Farrukh Aziz
Mixed Berries Syrup
It is always best to make fruit syrup at home than using a store bought that tastes more sugary than fruity. When berries are in season here in Bangalore or if when I get them from overseas, my first preference is to freeze 1 part of berries and turn second part into syrups or jams. This time also I did the same, one part was frozen and rest were thrown into pan to make syrup. Since, now summers are at its peak , we always yearn for some chilled drinks, smoothies, lassi, shakes or soda, mojito, ice-creams and so on. this is where and when fruits berries or fruit syrup are of use. Not only beverages but also when we crave for some rich creamy luscious desserts, cakes, berry yoghurts, cheesecake, mousse or at breakfast for pan cakes, waffles or french toast or just enjoy them with toast, these delicious fruity home made syrups are so handy. Further more, when made at home, they are without any additives chemicals or preservatives. Amount for sugar can also be adjusted as per preference. Home made syrups are so beneficial over store bought one.This time it is very simple but versatile home made Berries syrup from my kitchen for you all. Here’s how I did it…
4 cups, Mixed berries (I have used fresh cranberries, blueberries, raspberries and blackberries)
3 cups, water
1 cup, sugar ( you may add more if more sweetness is preferred)
1/2 tbsp, lemon zest
2 tsp, lemon juice
In a large bowl, add berries and 1 cup of water. Muddle is with muddler or masher, cover and keep it aside for 30 minutes
After 30 minutes, transfer the macerated berries in a pan, add sugar, remaining 2 cups water and mix well.
Place the pan on stove top and bring it to boil.
Once it starts boiling, lemon zest, lemon juice and simmer on medium low heat for 20 minutes or until it reaches thick syrup consistency.
If you prefer the syrup to be smooth, just blend it using hand blender, strain it and reserve the syrup
Cool completely and transfer the syrup in clean sterilised jar or bottles, seal it.
Store in refrigerator up to 4 months
Farrukh is a microbiologist by qualification turned into a Food enthusiast. Winner at Indiblogger Awards & IFBA
🏆:Best Photography Blog 2017
🏆:Best Recipe Blog IFBA 2013 Read More…