Thanks for the link. I was interested to see that the syrup stays fresh without refrigeration; had been wondering about that. It must be the vinegar.

The syrup I made is an intense ruby color, but only tinges water a faint pink. You don’t expect much flavor, but surprise – the raspberry comes through fresh and strong. I’m glad my wine went sour, now.

Mimi

Here is just one of the many links to a recipe for the syrup: http://tinyurl.com/5ctha5

Gallons and gallons of blackberries, oh my…my part of Israel is too hot for blackberries, blueberries, or raspberries. We do have flourishing mulberry trees.

I know it’s crazy when a huge bounty of fruit is right there, demanding to get used up. You almost wish it weren’t, although you know how welcome all your preserves will be later on in the year. Yes indeed, blackberries make great wine.

If I had all those blackberries, Ellen, I’d make lots of wine, too much wine. Some of that I would put aside to sour for salad vinegar, and some of the vinegar, I’d cook down for shrub.

The syrup I finally made from my soured raspberry wine was delicious, and took almost no trouble. Equal amounts of vinegar/sugar – simmer 20 minutes – pour into a jar. Voila. The flavor was only somewhat sour, and as the olde reports say, refreshing. I supped spoonfuls even while it was still hot.

Blackberry wine, blackberry vinegar for salads, shrub, dried berries, canned berries, fresh pies and cobblers… I’d go berserk. Don’t know how much free time you have, busy lady, but please do make lots of wine from them berries!

Mimi

So glad to know about your blog after years of reading your comments on line. I’ve always wanted to try making a shrub but haven’t done it yet…you’ve motivated me. We had a bonanza of blackberries in PA this year. I mean serious abundance: gallons and gallons and the harvest isn’t over yet. I bet they’d make as good a shrub (or wine) as raspberries…and you can’t get more local; they’re right outside the door. Do you have blackberries by you?

Ellen

Leda, thanks for the welcome, and your enthusiasm makes me glad.

Mimi

And thanks for the mention. My 250-Mile year officially ended on Aug. 7th, but the impact of it has sunk into my bones. I’ve yet to buy a non-local wine–why would I when there are so many good local ones? I no longer see a need for sugar or black pepper in my kitchen. I stood at the cheese counter for a long time today and ended up trying a local cheese that I hadn’t noticed before. Not that I don’t appreciate the specialties of other countries because I do! Like those chestnuts you mention…but I’ll wait on sampling exotic ingredients (that I used to think were everyday!) until a festive occasion that warrants the splurge.

I have always loved your writing and hearing about your life in Israel. I am so looking forward to enjoying your blog in the months ahead!

Love,
Leda

I’ll be posting some Klezmer pics soon. In my spare time. Maybe after a Long Beach Ice tea .

wuv,
Tsfatmarm