Marionberry Syrup

Image: glass bottle containing a dark red colored syrup made from Marionberries.

Description: This sweet, slightly tart Marionberry syrup is full of juicy berry flavor and a perfect berry syrup to flavor your next cocktail!

Yield: Recipe makes approximately 8 ounces of syrup (makes 4-6 cocktails)

Ingredients:

1 1/2 cups Frozen Marionberries (can also use fresh)

1 cup granulated sugar (or preferred sweetener)

½ teaspoon ground cloves

¼ teaspoon ground nutmeg

1 lemon, juiced (roughly 2 ounces lemon juice)

1 teaspoon corn starch

1 cup + 2 tablespoons of filtered water

Directions:

Add the berries, 1 cup of water and lemon juice to a small pot and bring to a rolling boil over medium high heat. Reduce heat to medium low and continue to simmer for 10-15 minutes.

After the first 5 minutes or so of simmering, the berries should be cooked enough to mash them up. Start to mash up the berries in the pot with the back of a wooden spoon as you stir until the sauce begins to get a glossy look.

Strain this mixture through a fine mesh strainer to quickly remove the seeds. Return to the pot, then add the sugar and spices. Continue simmering on medium low for another few minutes to dissolve the sugar.

Meanwhile, In a shallow dish, mix together the 2 tablespoons of water with the cornstarch to create the cornstarch slurry (thickening agent) for the sauce.

Add the slurry to the pot and whisk continuously for another minute as the syrup finishes cooking. Sauce should thicken up some right before your eyes. You are looking for a syrup consistency where it slowly drips down the back of your spoon and is not runny. If needed add another small amount of cornstarch + water mixed together, in half teaspoon increments until the sauce is the desired consistency.

Remove from heat. Allow to cool on the counter before refrigerating. Use within 5-7 days.