Cabernet Berry Syrup
Recipe Type: Condiment, Suace
Serves: 7 cups
Drizzled over ice cream, pound cake, or a stack of pancakes at a spring brunch, this Cabernet Sauvignon and berry syrup brings the taste of a new season to the table.
  • 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
  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.
Recipe by Honest Cooking by Mercato Fabbrica at