Autumnal foraging treats: Hedgerow Syrup

Delicious as a hot or cold cordial or for flavouring cakes and desserts. Packed full of vitamins this versatile syrup will keep summer close throughout the year.

Recipe

1.5kg of fruit

400g demerara sugar per 600 ml of juice

Wash the fruit and remove stalks and leaves. Cover with water and bring to the boil, simmer for about 15 minutes or until the fruit is soft and pulpy.

Strain the juice using a sieve or jelly bag.

Stir in 400g of sugar for every 600mls of juice, bring to a slow boil, stirring to dissolve the sugar and then simmer for approximately 5 minutes.

Turn off the heat and pour into hot sterilised bottles.

Keep in a cool dark place, refrigerate once opened.

I used damsons, hawberries, rosehips and crab apples but have fun experimenting with your own combinations.