A guide to making homemade syrups

Fruit syrups are easy to make and taste delicious added to sparkling mineral water, poured over pancakes or crèpes, and drizzled on ice cream or angel food cake. Check out these easy ways to make your own.

• Use fully-ripened fruit for producing syrup; it will yield more juice and is far more flavourful.
• Juice the fruit in the usual way, and then mix it with an equal amount of sugar. Boil again and pour into clean bottles or jars.
• You can use the canning process to give syrup a longer shelf life.
• Fruit syrups make lovely gifts when presented in a pretty bottle.

What you need:

• 750 ml (3 c) blueberries (or any other berries of your choice)
• 375 ml (1 1/2 c) water
• 375 ml (1 1/2 c)  sugar
• 60 ml (1/2 c) corn syrup
• 15 ml (1 tbsp) lemon juice

1. Sort and wash fruit, then run it through the blender or mash it and mix with the lemon juice. Add to a large pot along with the water.

2. Bring the contents to a boil, then lower the temperature and simmer for 15–20 minutes. Strain through a fine mesh sieve. Return berry juice to the saucepan and add remaining ingredients, stirring to dissolve the sugar. Bring to a full rolling boil for a full two minutes, then pour directly into sterilized jars or bottles.

• It's equally simple to make syrup from herbs such as lemon balm, mint, rosemary and lavender
• Depending on the recipe, the washed herbs are usually simmered in water and steeped overnight. Mix with the recipe-recommended amount of sugar and lemon juice and pour into containers after boiling.
• Drink the syrup diluted with water, or use it to add pizzazz to a variety of desserts.

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