Hollyleaf redberries come ripe in July in California, and only stay on the bush a short time; the birds eat most of them. But if you can get a stash, make this syrup. Once made, the syrup can be used in cocktails, as a soda base, in ice creams, sorbets and granita, or as a fruity element in a pan sauce.
Melt the sugar in the water in a small pot set over medium heat. Once the sugar has melted, add the berries and bring to a simmer. Turn off the heat, crush the berries with a potato masher and cover the pot. Let this steep off the heat for at least 1 hour, and preferably 4-6 hours.
Set a food mill with the fine plate over a bowl. If you don't have a food mill, use a medium-meshed strainer set over a bowl. Pour the berry mixture through the strainer or food mill and sift out all the seeds. It's your choice whether to let the pulp get into your syrup. I like having some in there. Pour the finished syrup into a glass jar and keep refrigerated.
Hollyleaf Redberry Syrup https://honest-food.net/hollyleaf-redberry-edible/ July 14, 2012