Cabernet Berry Syrup

Drizzled over ice cream, pound cake, or a stack of pancakes at brunch, this Cabernet Sauvignon and berry syrup brings the taste of a the season to the table.

 

This Cab-Berry Syrup, infused with, is an easy concoction that blends the flavors of fresh berries with the full bodied, bold notes of a classic Cabernet Sauvignon. This sweet and fruity syrup is an ideal pour to dress a soft and buttery pound cake or stack of fluffy pancakes.

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Cabernet Berry Syrup Recipe

Cabernet Berry Syrup Recipe


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5 from 2 reviews

  • Author: Kevin West
  • Total Time: 30 minutes
  • Yield: 7 cups 1x

Description

Drizzled over ice cream, pound cake, or a stack of pancakes at brunch, this Cabernet Sauvignon and berry syrup brings the taste of a the season to the table.


Ingredients

Units Scale
  • 2 pounds mixed blackberries (raspberries, and blueberries (a total of 6 cups, lightly pressed))
  • 4 cups sugar
  • 2 tablespoons freshly squeezed lemon juice
  • 1 bottle SIMI Alexander Valley Cabernet Sauvignon

Instructions

  1. Rinse the berries and drain well. Place in a large saucepan with the sugar, and crush with a potato masher or your own clean hand. Bring to a boil over medium heat, stirring frequently, and boil for 2 minutes. Remove from the heat, and set aside to cool for 15 minutes. Add the wine, and stir to combine. Store in the refrigerator for two hours, or as long as overnight.
  2. Strain the wine-fruit puree through a fine-mesh sieve, capturing the syrup in a bowl. Press the pulp with the back of a wooden spoon to extract all the liquids. (Save the leftover pulp to eat with yogurt or whipped cream—or use it for a cobbler or a berry crisp!) Strain the syrup through a double-layer of damp cheesecloth to remove all the seeds.
  3. Bring the finished syrup to a boil. Ladle into prepared bottles (i.e., scalded with boiling water and drained). Seal the bottles, and store in the refrigerator for up to a month.
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Category: Condiment, Suace
  • Cuisine: American

 

What do YOU think? Leave a comment! (1) What do YOU think? Leave a comment! (1)
  1. Great recipe i made for Easter to have with pound cake. I made up 4 small bottles (Dollar Store purchase) of it for guests to take home with them.

    Was slightly labor intensive to make but we’ll worth it. Don’t skip the cheese cloth step because the raspberry seeds are very tiny.






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