Fermented Syrup

This can be added to sparkling water for a refreshing drink.

Combine about 8 cups of fruit (I used 6 gooseberries and 2 currents) into a blender and blend. Add 2 t yeast and 4 cups of water.  Allow the mixture to ferment on the counter for 3 days.  Stir the mixture 2 to 3 times daily and keep covered with a towel or piece of cotton cloth.

kiwi on a 3-day ferment

Put into a jelly bag and suspend over a container for several hours to obtain the juice.  Squeeze the bag gentle to remove the additional juice.

Combine the juice mixture with 4 cups of white sugar and 3/4 cups lemon juice.  Cook it down to about 7 cups and bottle.

reducing gooseberry.current syrup

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This entry was posted in 2010, August 2010, Putting up. Bookmark the permalink.

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