Ingredients
2 cups blueberries
1 cup raspberries
1 cup blackberries
1 tablespoon freshly grated lemon juice
1 1/2 cups sugar
1 tablespoon freshly squeezed lemon juice
Method
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dataset
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Measures sugar concentration for jams, syrups, fermentation
Dark robust maple — bold flavor for baking, glazes, marinades
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Caribbean lime-ginger-almond syrup — tiki drinks, rum cocktails
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Measures sugar concentration for jams, syrups, fermentation
Dark robust maple — bold flavor for baking, glazes, marinades
Record your recipes and experiments — organized cooking journal
Caribbean lime-ginger-almond syrup — tiki drinks, rum cocktails
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Combine the blueberries, raspberries, blackberries, and lemon juice in a large, heavy-bottomed pot. Add 1 cup of water and bring to a boil over medium-high heat. Reduce the heat and boil gently until the berries have softened and released most of their juices, about 5 minutes. Transfer berry mixture to a strainer lined with cheesecloth and set over a large bowl. Allow berry mixture to drain completely, about 2 hours. Discard the solids and reserve berry liquid. Combine sugar and 2 cups of water in a medium, heavy-bottomed pot. Bring to a boil, stirring to dissolve the sugar. Boil until the mixture reaches 230°F. Add the berry liquid and return to a boil. Boil for 5 minutes. Strain the syrup through a sieve into a large bowl. Stir in the lemon juice. The syrup can be ladled into jars and processed in a hot water bath. Preserved jars will keep for up to a year on the shelf. Otherwise, store the syrup in the refrigerator for up to two months.