Sweetgrass-Infused Berry Syrup
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Upgraded
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A complex and aromatic syrup featuring foraged wild berries and a slow-infusion technique to maximize sweetgrass flavor. Finished with a touch of balsamic vinegar for depth.
1 cup
Wild Berries (huckleberries, elderberries, serviceberries - mix)
1 cup
Organic Strawberries
1/2 cup
Raw Honey
3 tbsp
Dried Sweetgrass (culinary grade, sustainably harvested)
1/4 cup
Filtered Water
See all 8 ingredients ↓
🍳 Start Cooking
Standard
Upgraded
Elevated
A complex and aromatic syrup featuring foraged wild berries and a slow-infusion technique to maximize sweetgrass flavor. Finished with a touch of balsamic vinegar for depth.
🍳 Start Cooking
Instructions
Ingredients
Notes
Instructions
Gently rinse the Wild Berries and Strawberries.
Combine Berries, Honey, and Water in a heavy-bottomed saucepan.
Add Sweetgrass to the saucepan.
Bring the mixture to a gentle simmer over low heat. Do not boil.
Simmer for 45-50 minutes, stirring occasionally, allowing the sweetgrass to slowly infuse. Maintain a very low temperature.
Remove from heat and stir in Vanilla Bean Paste, Balsamic Vinegar, and Lemon Juice.
Let the syrup steep, covered, for at least 30 minutes to allow flavors to meld.
Strain the syrup through a cheesecloth-lined fine-mesh sieve to remove all solids. Discard the solids.
Bottle in sterilized glass jars and store in the refrigerator.
1 cup
240 mL
Wild Berries (huckleberries, elderberries, serviceberries - mix)
1 cup
240 mL
Organic Strawberries
1/2 cup
120 mL
Raw Honey
3 tbsp
45 mL
Dried Sweetgrass (culinary grade, sustainably harvested)
1/4 cup
60 mL
Filtered Water
1 tsp
5 mL
Balsamic Vinegar (aged)
1 tsp
5 mL
Lemon Juice
1/4 tsp
1.25 mL
Vanilla Bean Paste
Equipment
Heavy-Bottomed Saucepan
Fine-Mesh Sieve
Cheesecloth
Sterilized Glass Jars
Measuring Cups and Spoons
1 cup
240 mL
Wild Berries (huckleberries, elderberries, serviceberries - mix)
1 cup
240 mL
Organic Strawberries
1/2 cup
120 mL
Raw Honey
3 tbsp
45 mL
Dried Sweetgrass (culinary grade, sustainably harvested)
1/4 cup
60 mL
Filtered Water
1 tsp
5 mL
Balsamic Vinegar (aged)
1 tsp
5 mL
Lemon Juice
1/4 tsp
1.25 mL
Vanilla Bean Paste
Instructions
Gently rinse the Wild Berries and Strawberries.
Combine Berries, Honey, and Water in a heavy-bottomed saucepan.
Add Sweetgrass to the saucepan.
Bring the mixture to a gentle simmer over low heat. Do not boil.
Simmer for 45-50 minutes, stirring occasionally, allowing the sweetgrass to slowly infuse. Maintain a very low temperature.
Remove from heat and stir in Vanilla Bean Paste, Balsamic Vinegar, and Lemon Juice.
Let the syrup steep, covered, for at least 30 minutes to allow flavors to meld.
Strain the syrup through a cheesecloth-lined fine-mesh sieve to remove all solids. Discard the solids.
Bottle in sterilized glass jars and store in the refrigerator.
Nutrition per serving
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