Saft is a sweetened syrup infused with fresh seasonal fruits. The riper the fruit, the less sugar is needed. This recipe can easily be halved.
Martha Stewart Living, July 2008
Yield Makes 2 quarts (enough for 24 drinks)
- 6 pounds (about 8 cups) mixed fruit, such as raspberries, plums, elderberries, and strawberries (hulled and quartered)
- 1 piece fresh ginger (3 inches), thinly sliced
- 4 cups water
- 3 cups sugar, plus more as needed
- 8 sprigs fresh mint
- Bring fruit, ginger, and water to a simmer in a large pot. Cook until fruit is soft, 10 to 15 minutes. Let cool slightly, then strain through a cheesecloth-lined sieve into a large saucepan, pressing on fruit. (Press gently to prevent syrup from becoming cloudy.) Discard fruit. Add sugar and taste, adding more as needed to reach desired sweetness.
- Bring juice mixture to a gentle simmer, stirring often until sugar dissolves. Add mint, and cook over medium-high heat, stirring often, until liquid reduces to a light syrup, about 15 minutes. (You should have 8 cups.) Let cool completely. Discard mint. Transfer syrup to sterilized bottles or airtight containers. Cover, and refrigerate for up to 3 months.
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