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Name:Sharbat and Raspberry Syrup & Vinegar Contributor:Martin Golding
Description:Sharbat and raspberry syrup & vinegar Posted:1994-07-01
Key words:syrup, vinegar, berries Category:Sauces
ID:68 Updated:2006-04-07 17:18:59

~3 c sugar for each 5 lbs (6 pints) of fruit
Preparation:BASICS (sharbat and raspberry vinegar):

Sharbat (Persian, a fruit syrup, from which we get the French Sorbet, a fruit ice, and the American Sherbet which apparently is anything frozen that is allowed to have a fruit name on the label):

Fruit preparation:
Berries (black, rasp, marion): wash berries
Berries (straw): wash, hull and halve strawberries
Cherries: wash, pit and stem cherries. Chopping makes the process go faster
Blueberries: wash, then mash blueberries with a potato masher

Alternate layers of fruit with ~1/4" layers of sugar. Allow to sit quietly for 1 or 2 days; the sugar sucks out the juices and forms a delicious, natural fruit syrup.

Strain syrup gently from the leftover pulp. We use the syrup mostly with carbonated water for refreshing beverages; various desserts and breakfast foods could also be appropriate. The only problem is, we make the syrup to save the fresh fruit flavor for the winter, then we use it up by fall.

Now you have great ugly blobs of fruit pulp, which your ancient Scots ancestry insists is not to be thrown away, so what do you do?

Make fruit vinegar: about a cup of pulp to a quart of vinegar, let marry for a week, strain. Blueberry vinegar is unbelievably good in green salads.

My notes say you can sieve out the seeds (on berries), boil briefly, spread on lightly oiled plastic wrap and dry to make fruit leather, but I don't actually remember doing that myself.

The pulp, sieved or not as you prefer, also goes nicely on ice cream. I _do_ remember doing _that_.

It has been suggested to me that the pulp could be made into a jam, but I've never tried. First hand reports would be welcomed.

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