Recipe: Very berry syrup mixes strawberries, blueberries, blackberries and more
A mix of berries, plus a few other random summer fruits, go into the fruit syrup. Debbie Arrington
Late summer fruit can seem like a collection of leftovers – the last of the berries (but not enough to make jam) and (often overripe) plums, pluots or peaches. What to do with these odds and ends past their prime?
Mix them together into a fruity syrup that’s a sure hit on pancakes, French toast or other breakfast favorites. (Debbie's sour cream blueberry pancake recipe can be found here. ) It’s wonderful drizzled over vanilla ice cream or plain cheesecake, too.
Berries tend to dominate this syrup’s profile in both flavor and color – that’s why it’s “Very Berry” and not just “miscellaneous mixed fruit.” For this batch, I used equal amounts of strawberries and blueberries plus the last of our wild blackberries and two overripe pluots. Like blending wine varietals, that mix of fruit creates a syrup that’s deep in flavor as well as color.
Very berry syrup
Makes about 2 cups
Ingredients:
2 cups mixed berries and/or fruit (blueberries, strawberries, blackberries, plums, pluots, peaches, etc.)
1 lemon or lime
1 cup water plus more if needed
1-1/2 cups sugar
Instructions:
Prepare fruit. Hull strawberries and roughly chop. Remove pits from stone fruit if using.
In a heavy 2-quart saucepot, place prepared fruit. Squeeze juice of lemon or lime over fruit; gently toss. Add 1 cup water. Over medium-high heat, bring to boil, then reduce heat. Simmer fruit until very soft, about 20 to 30 minutes.
Strain the juice using a jelly bag, fine sieve or two layers of cheesecloth. Measure juice; it will be about 1-1/2 cups. (Add a little water if needed.)
Return juice to saucepan. Add sugar, stir to dissolve. Bring mixture to boil. Boil for 2 minutes, stirring often.
Remove from heat and let cool slightly. Transfer to jar or bottle. Store covered tightly in refrigerator.
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Garden Checklist for week of Nov. 3
November still offers good weather for fall planting:
* If you haven't already, it's time to clean up the remains of summer. Pull faded annuals and vegetables. Prune dead or broken branches from trees.
* Now is the best time to plant most trees and shrubs. This gives them plenty of time for root development before spring growth. They also benefit from fall and winter rains.
* Set out cool-weather annuals such as pansies and snapdragons.
* Lettuce, cabbage and broccoli also can be planted now.
* Plant garlic and onions.
* Keep planting bulbs to spread out your spring bloom. Some possible suggestions: daffodils, crocuses, hyacinths, tulips, anemones and scillas.
* This is also a good time to seed wildflowers and plant such spring bloomers as sweet pea, sweet alyssum and bachelor buttons.
* Rake and compost leaves, but dispose of any diseased plant material. For example, if peach and nectarine trees showed signs of leaf curl this year, clean up under trees and dispose of those leaves instead of composting.
* Save dry stalks and seedpods from poppies and coneflowers for fall bouquets and holiday decorating.
* For holiday blooms indoors, plant paperwhite narcissus bulbs now. Fill a shallow bowl or dish with 2 inches of rocks or pebbles. Place bulbs in the dish with the root end nestled in the rocks. Add water until it just touches the bottom of the bulbs. Place the dish in a sunny window. Add water as needed.
* Give your azaleas, gardenias and camellias a boost with chelated iron.
* For larger blooms, pinch off some camellia buds.
* Prune non-flowering trees and shrubs while dormant.
* To help prevent leaf curl, apply a copper fungicide spray to peach and nectarine trees after they lose their leaves this month. Leaf curl, which shows up in the spring, is caused by a fungus that winters as spores on the limbs and around the tree in fallen leaves. Sprays are most effective now.
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