Barberry syrup
Description
The ingredient quantities are given for a 200 ml container. If you have a wonderful barberry harvest at your summer cottage, you can make jam or syrup from it. The latter option is suitable for those who don't like finding seeds. The shelf life of the syrup stored in the refrigerator is 6–8 months.
Instructions
- 1
Step 1
Prepare the listed ingredients. Harvest barberry berries in dry weather when they turn bright red.
- 2
Step 2
Pour them into a deep container and add cold water. Rinse the berries thoroughly several times, removing debris and twigs.
- 3
Step 3
Pour the berries into a cauldron or a non-stick saucepan and add granulated sugar. Optionally, you can add a little vanilla sugar for a more pronounced aroma. Gently mix everything together.
- 4
Step 4
Pour in hot water and place the container on the stove. Bring the syrup to a boil, then reduce the heat to medium. Simmer the syrup for about 20 minutes, keeping an eye on the foam to prevent it from spilling over the edges of the container.
- 5
Step 5
Turn off the heat, allowing the berries to release their aroma, color, and flavor into the liquid.
- 6
Step 6
Strain the entire contents of the container through a sieve, separating the pulp and the syrup. Do not discard the pulp; it can be added to tea, morse, or lemonade.
- 7
Step 7
Pour the finished syrup into a sterilized jar and immediately seal it with a hot lid, screwing it on tightly, or close it securely. Let the syrup cool at room temperature, then store it in a cool place or in the refrigerator.