If you live where mesquite trees do — and that’s much of the Southwest from California to Texas — you can make a fantastic mesquite bean syrup very easily with a slow cooker. Here’s how to do it.
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.
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.