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Makes About 2 Pints
Prepare fruit juice as instructed below. Combine ingredients in
a large, heavy saucepan and bring to a boil. Boil for about 1 minute.
Remove from heat, skim off foam and allow to cool. Pour into a jar
or bottle, cover and refrigerate.
Oranges: Squeeze 3 1/2 cups fresh orange juice (about 4
1/2 to 5 pounds of oranges). Strain the juice through cheesecloth
to remove pulp and proceed with the recipe above. If you plan on
canning the orange syrup for longer storage, please be aware that
citrus juice may discolor after a few months, although the flavor
will still be fine.
Peaches: Peel and slice about 5 1/2 pounds fresh peaches.
Combine peaches and 1 cup water in a large, covered pot. Cook until
soft, about 20 minutes. Puree peaches in a food processor and strain
to yield 3 1/2 cups juice. Proceed with recipe above.
Strawberries: Use a food processor to puree strawberries,
strain enough to make 3 1/2 cups juice (about 2 1/2 - 3 quarts strawberries).
Proceed with the recipe above.
Blueberries and Raspberries: Cook berries (about 3 quarts)
with 1/3 cup water until soft, about 5 minutes. Strain to yield
3 1/2 cups juice.
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