I come from a long, proud line of compulsive sale shoppers. Because I live in a 750-square-foot apartment, I simply don’t have the room to indulge my sale fetish as much as I could (unlike, say, my grandfather who would regularly send me home with cases of soda or several boxes of cereal he’d bought on sale and had tucked away) but I did recently buy a pound of strawberries and two pints of blackberries which were going cheap at the supermarket.
It didn’t seem like a lot of fruit at the time… until it started to languish in the fridge. It got to a point where it was not exactly at its peak of freshness, but not really compost scraps yet either. I also had a pile of fresh mint that appeared to be headed down the same road and I knew there had to be a way to combine the two.
I had taken this month’s Martha Stewart Living (whose usual purpose is to remind me anew each month how much domestic shit I will never, ever manage to do) to the park with me one afternoon, and there it was: a recipe for fruit syrup. Using that as a general guide, I came up with this:
Combine 3 cups berries with 1/4 cup water and 1 cup of sugar. Bring to a boil and let simmer for at least 10 minutes (or longer if you want a thicker syrup). As it simmers, crush berries with a wooden spoon or potato masher. Once syrup is the consistency you want, turn off the heat and add 2-3 sprigs of mint, then let cool. Use a mesh strainer to strain out the seeds and pulp. Makes about 2 cups.
Although it’s runnier than honey, it’s about the same level of sweetness, and I’ve been using it in place of honey in a number of things — tea, yogurt, etc. — but my favorite use has to be combining a couple tablespoons of syrup with some ice and seltzer.
Oh yeah. Summer can not get here soon enough.