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Syrup: Fresh Fruit Syrups




Source of Recipe


fabulousfoods.com


Recipe Introduction


Fresh Fruit Syrups: Blueberry, Raspberry, Strawberry, Peach and Orange.

"With the summer harvest upon us and an abundance of fresh fruits are available nearly everywhere. Consider turning some of the bounty into delightful and versatile fruit syrups. You can splash these syrups over ice cream or crushed ice for a chilly summer treat, or use them to flavor a variety of dishes such as soups, wine coolers and punches, smoothies, teas, yogurts, fruit salads, French toast and pancakes or anything else your imagination can conjure.

The syrups will keep about two weeks in the refrigerator. For longer storage, use traditional canning techniques. Again, once opened, even canned syrups should be refrigerated and used within two weeks. " --Cheri




List of Ingredients




3 1/2 C fruit juice (see notes on preparing the different type of fruit below)
1 C sugar
1/3 C light corn syrup

Recipe



Makes About 2 Pints

Prepare fruit juice as instructed below. Combine ingredients in a large, heavy saucepan and bring to a boil. Boil for about 1 minute. Remove from heat, skim off foam and allow to cool. Pour into a jar or bottle, cover and refrigerate.

Oranges: Squeeze 3 1/2 cups fresh orange juice (about 4 1/2 to 5 pounds of oranges). Strain the juice through cheesecloth to remove pulp and proceed with the recipe above. If you plan on canning the orange syrup for longer storage, please be aware that citrus juice may discolor after a few months, although the flavor will still be fine.

Peaches: Peel and slice about 5 1/2 pounds fresh peaches. Combine peaches and 1 cup water in a large, covered pot. Cook until soft, about 20 minutes. Puree peaches in a food processor and strain to yield 3 1/2 cups juice. Proceed with recipe above.

Strawberries: Use a food processor to puree strawberries, strain enough to make 3 1/2 cups juice (about 2 1/2 - 3 quarts strawberries). Proceed with the recipe above.

Blueberries and Raspberries: Cook berries (about 3 quarts) with 1/3 cup water until soft, about 5 minutes. Strain to yield 3 1/2 cups juice.