I love foraging for wild berries! In the picture above from the top left to right is elder berries, rose hips, hawthorn berries and choke cherries. Of course, I don’t harvest them all at once, so I will freeze what I gather until all the berries are ripe and gathered. This is a simple syrup that is delicious and boosts the immune system with all its anti-viral bioflavonoids and antioxidants. I like to freeze my syrups, so they last all winter and spring long. With the added honey it is more of a thick slushy when frozen making it easy to scoop out of the jar.
Recipe
In a large pot place 4 or more cups of fresh and/or frozen berries and cover with purified water, a few pieces of fresh ginger, a few cinnamon sticks and 5 to 10 cloves.
Simmer until the liquid has cooked down to half the volume. Strain and add equal amounts of honey.
Pour into bottles and place in fridge or freezer if using large quart jars. Yummy on pancakes and ice cream too!
