Ingredients
Equipment
Method
- In a medium to heavy bottom pan add sugar, then water. Turn on heat to medium low and stir until sugar is dissolved.
- Add remaining ingredients and cook uncovered until reduced by one-fourth or so, stirring occasionally. Use low heat and do not allow liquid to boil hard or boil over. The mixture should be reduced to a thickness that coats the back of a spoon.
- Turn off heat. Use a potholder to move the pan to a cool part of stove top. Remove cinnamon stick and zest with a slotted spoon and discard. Allow syrup to cool slightly before straining.
This sugar water mixture is called "simple syrup" and can used many ways.
Use low heat and do not allow liquid to boil hard or boil over.
Use a fine wire mesh strainer. Remove the cinnamon stick and reserve liquid and fruit separately.
Notes
- This vibrant syrup can be used cold or warm
- Refrigerate leftovers up to 8 days. Cover and date the contents
- Mash up some cooked fruit with a fork or use a stick mixer to puree the fruit and add some back to the syrup for a chunky rustic syrup.
- Use the drained fruit as a cold or warm berry compote over sliced pound cake with whipped cream and a drizzle of berry syrup as a delicious dessert.
- Try this drained syrup as an organic flavoring syrup with lemonade or cassis-flavored berry-splashed cocktails
