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This is how I make fruit syrup, I make it either fine (strain out the seeds) or original, depending on what fruits I use and whether or not the seeds impact the flavour or not

Servings: Makes about 4 cups

Cooking Time: 90 minutes

Preheat Oven: Not Applicable

Ingredients:

• 5 cups fresh fruit
• 3 cups water
• 1 cup sugar
• 1 lemon

Instructions:

1. Zest and chop one lemon peel. Then juice the lemon, and set both zest and juice aside.
2. Place fruit and 1 cup of the water in a medium pot. Using a potato masher, crush the berries.
3. Over medium-high heat, bring the berries and water to a boil, then lower the temperature to medium-low. Simmer berries for 15 minutes, stirring occasionally. They will darken considerably.
4. Remove pot from heat and ladle berries into a fine sieve set over a heat-proof bowl or measuring cup.
5. Wash out your pot, then add the remaining 2 cups of water, lemon peel (not juice yet), and the sugar. Bring to a boil and boil rapidly for about 15 minutes until the mixture thickens (or reaches 107°C | 225°F).
6. Add fresh fruit juice and 2 tablespoons lemon juice and stir to combine. Boil another minute or two. Remove from heat and allow to cool.
7. Use a hand mixer (I use a Kenwood Wizard) to mulch the syrup into the consistency I want – heavy for smooth or light for natural
8. Using a funnel, pour syrup into clean jars. Top with lid and store in the refrigerator for up to six months.

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