This fruity syrup makes most of late-season harvest

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.