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Berry Syrup

    • Photo: James Baigrie
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    Martha Stewart Living, August 2002
    • Yield Makes 2 1/2 cups
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    Ingredients

    • 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

    Directions

    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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