VERY BERRY MAPLE SYRUP Some people swear by maple syrup on their pancakes and waffles. Others prefer berries at the breakfast table, either served fresh as a fruit topping or as a clear syrup. Here, we unite the two schools of taste by mixing berries with maple syrup. The result is a fruity, full-bodied syrup with a sweet and sour flavor, thanks to the addition of honey and whey plus a few days of fermentation. If you use raspberries or blackberries, the syrup will contain seeds, which we happen to like; if you prefer a clear syrup, you can always strain them out before refrigerating.
1 pound /454 g berries, such as raspberries, blackberries, strawberries, or blueberries, or a combination 1/4 cup /60 ml fresh whey, strained from plain, full-fat yogurt 2 tablespoons /42 g raw, unpasteurized honey 11/4 teaspoons kosher salt 3/4 cup/240 g pure maple syrup, preferably dark Grade B MAKES 1 PINT OR 475 MILLILITERS
In a blender, briefly pulse the berries, whey, honey, and salt just until the berries have broken up. Pour the mixture into a 1-quart / 1 L jar and close the lid tightly. Leave on the counter at room temperature (68° to 72°F/ 20° to 22°C) to ferment for 3 days. After 3 days, stir in the maple syrup. Leave the mixture on the counter for 1 more day. The syrup can be refrigerated as is, or you can strain it first to remove any seeds. The syrup will keep for up to 2 months. serving suggestions use on pancakes, waffles, and crepes / stir into smoothies / spoon over yogurt or frozen custard
