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Fermented Berry Syrup

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We are getting quite a few black raspberries from our garden this year. We enjoy them fresh, but we don’t eat them fast enough. I decided to try another Nourishing Traditions recipe for berry syrup to use some. It’s so simple to make. And one more way to get fermented food into our diet. I made it Tuesday evening, so it’s still fermenting. I’ll update with the verdict once we try it. I only made a half batch. I’m anxious to try it on pancakes or homemade vanilla ice cream.

*Edited 7/2/10 – I tried some last night. It’s pretty good. But it does have a little bite to it from the salt and whey. I wouldn’t want to eat a bunch plain. But when it’s with something else I think it’s good. I mixed some into yogurt. That was really good. We’ll have to try it on pancakes soon.

Berry Syrup

4 cups fresh berries, such as bosenberries, blackberries, raspberries or a mixture
2 tsp. sea salt
1/4 cup Rapadura (or organic evaporated cane sugar)
1/4 cup whey

Place berries in a quart-sized, wide-mouth jar and press down lightly. Mix remaining ingredients and pour into jar. Add enough filtered water to bring the level of the liquid to the top of the berries. Cover tightly and keep at room temperature for 2 days before transferring to the refrigerator. Use within 2 months.

One comment

  1. Tara says:

    I’ve found that many of the NT fermenting recipes are way too salty. I just made the cherry chutney and against my better judgement used the full 2 tsp of sea salt. Too much. So I actually added more cherries to it to try and balance it out. Next time I’ll adjust the salt.

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