If you want to skip the preservatives of traditional coffee syrups and make something out of your excess berries, this fruit syrup is for you! Use this syrup in coffee (hello raspberry mochas!), in goat milk steamers, or in limeades!
- 1 cup water
- 3/4 cup sugar (preferably a sugar with some color and minerals!)
- 1 1/2 cups fresh fruit (berries/cherries would be best)
Yields about 1 1/4 cup syrup once strained
- Cut up fresh fruit into small pieces (you could use strawberries, raspberries, blackberries, cherries – cut around pit, or blueberries – cut in half).
- Pour the water and sugar into a pan and stir while heating on medium until dissolved.
- Once the sugar is dissolved, add in the cut fruit and continue to heat until it starts to bubble. Start the timer and cook for 20 minutes at a slight simmer to slight boil (a little bubbling should be present).
- As the syrup cooks, stir regularly and use a potato masher or similar tool to mash up the fruit and really get the flavor infused.
- Once the timer goes off, remove from heat and strain the syrup through a fine mesh sieve, leaving the fruit pieces (and seeds) above and letting the liquid syrup drip through to the container (probably best to strain into a bowl).
- Let cool, then store in the fridge until cold and ready to use.
- Fresh fruit would be best for the fruit syrup. I don’t believe frozen fruit would work out well.
- The fruit syrup is probably best used within 5 days.
- Find a use for the strained cooked fruit, like throwing it in a protein smoothie or maybe baking it into a mini tartlet.
- You could use coconut sugar, turbinado sugar, or something like that for the syrup. I used the evaporated cane sugar from Costco that still has some minerals.
- Prep Time: 5 minutes
- Cook Time: 25 minutes