This recipes uses the remains of juicing berries for syrup to create a wonderful fermented berry syrup that can be used to flavor kefir water, mineral water, or Italian sodas. It might also be good with a bit or Prosecco.
- Crush 10 pints of berries (I used 8 pints of wild blackberries and 2 pints of boysenberries) using a food processor.
- Strain through a double layer of cheese cloth (I did this overnight as some of the berries were still a little frozen when I crushed them). Dont’ squeeze the bag as the juice will get cloudy.
- Reserve about 4 cups of juice for Blackberry Jelly (I have 8 cups so I made two batches, each with 6 T pectin and 4 C sugar. Combine the juice and pectin and bring to a rolling boil. Add the sugar, bring back to a boil and boil for 1 minute. I processed in a steam processor for 20 minutes for my half -pints.
- Scrape the pulp into a bowl (this will stain) and add
- 2 cups of water
- 1 t baking yeast (dry active)
- Stir a few times each day
- Strain again, this time it’s okay to press the bag and add
- 3/4 c lemon juice
- 4 c water
- 4 c granulated sugar
- Boil to reduce to about 7 cups
- Transfer to clean, sterile jars of bottle and seal