SIMPLE SYRUP

Last summer I canned a lot [and I mean A LOT] of blueberries and cherries. This means that this year I have a lot of blueberry and cherry juice left over. Instead of letting it go to waste, I use the juices in this simple syrup recipe. Any berry [or other juice] can be substituted.

Juice of choice

Equal part honey

Combine equal parts honey and juice is saucepan and warm over low heat. Cook until combined. Allow to cool and refrigerate in airtight glass jar. I love this syrup on waffles, oatmeal, porridge, and use it in smoothies as well.

It is important to note that by cooking the honey, it is no longer considered raw and will lose some of its beneficial properties. For a more relaxed warming method, simply set a small capped jar filled half way with honey in a bowl of warm water until honey is slightly thinned and more liquid-like. Add juice of choice, cap, and shake vigorously to combine or stir well. Store in refrigerator and use this warming method if wanting a syrup-like consistency.

Note from Tina: I make a [blue] elderberry syrup in the fall to prepare for cold season. Blue elderberries are used as a herbal cold remedy and honey is great for coating sore throats. See Rosemary Gladstar's Herbal Recipes for Vibrant Health for that recipe and more herbal remedies.