Fruit Syrup


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You can splash these syrups over ice cream or crushed ice for a chilly summer treat, or use them to flavor a variety of dishes such as soups, wine coolers and punches, smoothies, teas, yogurts, fruit salads or anything else your imagination can conjure.

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  • 3 1/2 C fruit juice (see notes on preparing the different type of fruit below)
  • 1 C sugar
  • 1/3 C light corn syrup

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Combine ingredients in a large, heavy saucepan and bring to a boil. Boil for about 1 minute. Remove from heat, skim off foam and allow to cool. Pour into a jar or bottle, cover and refrigerate. The syrup will keep about two weeks in the refrigerator. For longer storage, use traditional canning techniques. Again, once opened, even canned syrups should be refrigerated used in within two weeks.

Makes about 2 pints.

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