If you’re anything like me, you’ve been freezing peaches, drying tomatoes, and making all kinds of concoctions with your produce in an effort to preserve the flavours of the season. I mean, I think you know by now how much I prefer seasonal food. There’s really nothing like the way a ripe tomato tastes when its just been picked from a garden.
Around here, concord grape season is all too short. They’re at the stores and market stalls for a hot minute, then you blink and they’re gone. This year I ate handful after handful of the tart little orbs before I thought to make them into a syrup. I’m not a pop drinker (for my American friends, that’s soda). But I do love a good fizzy drink. Sparkling water is my go to when I’m feeling like good ol’ water feels a little too boring. Add a tablespoon or two of this with a squeeze of lime, and ohhhhh my! This is like no other beverage you’ve ever tasted. It’s sweet, tart, fizzy, and naturally, beautifully shaded, which gives it much more sex appeal. Don’t ya think?
I suspect you can use this for waffles or pancakes, if that’s your thing. But I prefer to have it stand on it’s own. Or maybe I’ll even pair it tonight with a little bit of gin. The trick here is not to wait long before making it. I’m telling you, the concords will be gone before you know it and all you’ll have is a dream and a Pin board to pin it on.
- 2 lbs concord grapes, pulled from their branches
- 1/2 cup organic honey
- 1/4 cup unrefined sugar
- 2 cups water
- Combine all ingredients in a medium pot and bring to a vigorous boil over high heat.
- Reduce to a simmer and cook for approximately 5 more minutes.
- Remove from the heat, let it cool slightly, then run the mixture through a food mill. If you don’t have a food mill, you can try pressing it through a fine mesh sieve, but this will take a little longer.
- Cool and serve over ice, as sweet as you desire, with sparkling water and a squeeze of lime.
- The syrup will keep in a sealed jar in the fridge for 2-3 months.