Hawthorn Syrup
Rouselle Rubine & Raqib Lynn
4 cups hawthorn berries
4 cups water
4 cups honey
juice of 1/2 lemon
cinnamon to taste
Collect the berries when ripe and red (usually in October). Rinse & remove stems and seeds (like pits). In a large pot, combine berries and water. Bring to a boil, then lower heat. Simmer for about 6 hours, stirring occasionally, until the liquid is reduced to almost half the original amount. Berries will be soft and can be mashed at this point to make mixture thick and soupy.
After mashing the berries, stir well. Measure the volume of liquid; you should have approximately 1 quart.
Add the honey, and bring just to boiling. Be careful; the mixture can foam up and make a big mess. If necessary, lower heat. Turn off heat and add the lemon juice. Add cinnamon or other flavorings, about 1/2 teaspoon for each cup of syrup. Pour into mason jars; allow to cool. Add clean lids and refrigerate.
To Use: Use fresh or chilled as needed for healthy treats.
Yields about 2 quarts.
This can last up to a year (using the amounts listed above) if refrigerated and unopened, or it can be canned. Makes a great gift.
Great on cereal, pancakes, waffles, and more. Its a great comfort food and helps heavy carbohydrates be digested more easily and it nourishes the heart.
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