Wild Raspberries, Bilberries, Elderberries and blackberries made a deliciously fruity syrup to pour over ice cream.
Prep: 15 mins
Cook: 10 mins
Blackberry, Bilberry, Heather
Ingredients
1 litre (volume) of mixed summer berries
Juice of 1 lemon
250ml (volume) sugar
250ml water
Method
Wild Summer Berry Syrup. Wash 1 litre (volume) of mixed summer berries. Place in a pan with the juice of 1 lemon. Simmer gently for 5 minutes. Strain through a sieve pushing through as much of the pulp as possible. In a clean pan heat 250ml (volume) sugar and 250ml water until it boils, making a stock syrup. Add the berry pulp to the syrup. Adjust sweetness and acidity to taste with lemon or more sugar. Serve over ice cream or use as a sorbet or granita base.