John Myers
Stock: Four-fruit Syrup
The perfect stock: four-fruit syrup recipe with a picture and simple step-by-step instructions.
- 3 kilogram Apples – windfalls
- 500 g Grapes, red from the garden
- 300 g Elderberries fresh
- 500 gs / liter Sugar
- 500 ml Sea buckthorn juice
- Peel the apples, remove the chipped and wormy spots, cut into small pieces and put in the steam juicer.
- Strip grapes and elderberries from the stalks and add to the apples. I placed the berries in the middle.
- Start the steam juicer and collect the hot juice. Takes about 1.5 hours.
- Now measure the juice and use 500 g of sugar per liter. Bring the juice to the boil again with the sugar, pour in the sea buckthorn juice and pour everything into hot-rinsed bottles.
- Don’t throw away the leftover fruit, but chase it through the “Flotte Lotte”. Weigh out and use one kilogram of preserving sugar 1: 1 for every two kilograms of puree.
- Bring the purée to the boil, let it bubble for three minutes – always stir vigorously, because the stuff has the urge to leave the pot – and then pour it into hot-rinsed screw-top jars.
- This puree can be spread on cake bases, stirred into yoghurt or quark, give sauces a fruity note or simply enjoyed on a bread / roll.
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