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Fermented Berry Syrup

This syrup is simple to make and keep on hand for topping any sort of dessert, or adding to cold water for a refreshing soda.



  • 4 cups mixed berries
  • 2 teaspoons kosher salt
  • ¼ cup whey or water kefir
  • ¼ cup rapadura or organic sugar
  • 1 cup maple syrup


  1. In a bowl mix together washed berries, kosher salt, whey, and sugar. Mash berries into a liquid sauce.
  2. Place into a clean, quart-size jar.
  3. Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.
  4. Culture at room temperature (60-70°F is preferred) until desired flavor and texture are achieved, about 48-72 hours. If using a tight lid, burp daily to release excess pressure.
  5. After fermentation, stir in the maple syrup.
  6. Store in refrigerator for up to 2 months.

Note: Adding the maple syrup to the berry mixture before fermenting yields a more fizzy, less sweet syrup.


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