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.
Note: Adding the maple syrup to the berry mixture before fermenting yields a more fizzy, less sweet syrup.
1/4 cup rapadura or organic sugar rapadura or organic sugar rapadura or organic sugar
1 cup maple syrup maple syrup maple syrup
Instructions:
In a bowl mix together washed berries, kosher salt, whey, and sugar. Mash berries into a liquid sauce.
Place into a clean, quart-size jar.
Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.
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.
