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I've been making a lot of this over the last few days, so I thought I'd share the recipe with you all...it's what my late Mum use to make when I was a little Girl. We had it one ice cream, pancakes and we had it as a cough syrup as well when we had a tinkly cough.
Soft Fruit Syrup Vinegar.
Ingredient
6lb of fruit (Blackberries, Raspberries, Strawberries e,t,c) all the same sort.
3 pints malt vinegar
1 Kg bag of caster sugar.
Method
1. Place washed fruit in a large bowl, pour over the vinegar and cover with a cloth and leave to one side for 5 days. Mash with a potato masher once half way through.
2. After 5 days, place the fruit and vinegar in a sieve and collect all the liquid in a large pan. Squeeze the fruit to get all the liquid out and discard the fruit.
3. Add all the sugar to the pan and warm until all the sugar has dissolved.
4. Once the sugar has dissolved bring to the boil and boil rapidly for 1 minute then turn down to a very slow simmer.
5. Skim off all the scum and throw it away. Repeat stage 4 until no scum appears on the liquid.
6. Simmer until the liquid has reduced by a 3rd or until it turns into a syrup. Taste for sweetness, if not sweet enough add more sugar. Cool and bottle in good glass bottles. Will keep for well over a year.
Enjoy
Soft Fruit Syrup Vinegar.
Ingredient
6lb of fruit (Blackberries, Raspberries, Strawberries e,t,c) all the same sort.
3 pints malt vinegar
1 Kg bag of caster sugar.
Method
1. Place washed fruit in a large bowl, pour over the vinegar and cover with a cloth and leave to one side for 5 days. Mash with a potato masher once half way through.
2. After 5 days, place the fruit and vinegar in a sieve and collect all the liquid in a large pan. Squeeze the fruit to get all the liquid out and discard the fruit.
3. Add all the sugar to the pan and warm until all the sugar has dissolved.
4. Once the sugar has dissolved bring to the boil and boil rapidly for 1 minute then turn down to a very slow simmer.
5. Skim off all the scum and throw it away. Repeat stage 4 until no scum appears on the liquid.
6. Simmer until the liquid has reduced by a 3rd or until it turns into a syrup. Taste for sweetness, if not sweet enough add more sugar. Cool and bottle in good glass bottles. Will keep for well over a year.
Enjoy
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