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Here’s how to make prickly pear syrup without the sticky business of scorching and peeling the tunas, as the fruit are called. It’s all in how you strain the juice…
Blackberry syrup was my favorite at the International House of Pancakes when I was a kid. It’s still one of the few syrups I still make every year, mostly to mix with seltzer water (or vodka) for drinks. Here’s how to make it.
Elderflower cordial — really a syrup — is a classic use for these incredibly aromatic flowers of spring. Use this to make homemade soda, add it to gin, or make it into a sorbet whenever you want to remember the first warm breezes of the year.
Hollyleaf redberry is sweet, pretty and abundant. It is also a mystery. I am confident about eating this berry now, but it took some research — the kind of research anyone who dares eat something unknown ought to do before popping it into your mouth.
It’s elderberry season, and making elderberry syrup is the first thing I do once the berries turn ripe every year. After all these years running this blog, I thought I’d finally write down the recipe.
Posted in Berries and Fruits, Cooking Basics, Fall Recipes, Foraging, Recipe, Summer Recipes | Tagged berries and fruits, Cooking Basics, elderberries, Foraging, fruit recipes, syrups, wild food | 80 Responses
The high Sierra, or really any Western mountain range, is a treasure trove of summer berries. We recently found four different kinds on one trip.
I’ve been on a wild berry rampage this month. This will be the first of three berry posts, starting with picking elderberries and blackberries here in the Central Valley.
Wild gooseberries are not the friendliest of fruits. I mean look at them! Nasty, spiky, prickly things that will impale your hands without a second thought. You must pick them with gloves or suffer the consequences. These above are Sierra gooseberries from California, but the Eastern wild gooseberry is almost as prickly. This makes eating […]