New This Month

Berry Syrup


Use this berry syrup within our Strawberry and Pistachio Ice-cream Cake.

  • Yield: Makes 2 1/2 cups

Photography: James Baigrie

Source: Martha Stewart Living, August 2002


  • 2 (6-ounce) containers fresh raspberries
  • 2 (6-ounce) containers fresh blueberries
  • 1 cup sugar
  • 1/2 cup water
  • 1/2 cup Chambord or other berry liqueur, or water


  1. Bring berries, sugar, and the water to a boil in a small saucepan over medium heat; boil 1 minute. Strain through a fine sieve into a small bowl, pressing to extract liquid; discard pulp. Stir in liqueur, if using. Let cool completely.

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