| Prep: 10 mins | Cook: 20 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 100 | 0g | 0g | 25g |
| sugars | fibre | protein | salt |
| 24g | 1g | 0g | 0g |
I’ve always believed food connects people – to their environment, their heritage, and to each other. This Loganberry Syrup recipe is a testament to my belief. A glorious fusion of sweet, tart loganberries intertwined with sugar, subtle lemon, and water, it’s a perfect symbolic representation of the natural bond with my home state Montana and my culinary adventure.
The Story of Loganberry Syrup
Montana summers are a testament to nature’s bounty, with wild huckleberries and juicy loganberries growing in abundance. I remember plucking them fresh off the bush, their sweetness intertwined with a tart punch – an immediate kick of zesty wild flavor. This Loganberry Syrup recipe harnesses that same beautiful flavor, preserving it as a versatile addition to your culinary arsenal.
Enjoy it drizzled over huckleberry pancakes, swirled into vanilla ice cream, or as a glaze for that grilled venison steak – the possibilities are endless. If you’re looking for a culinary connection to Montana’s wild heart, this syrup is it.
Healthier Sweeteners
Loganberries, besides being delightfully flavorful, are a great source of Vitamins A and C, and fiber, promoting digestive health, a robust immune system, and providing crucial nutrients for healthier skin and eyes. The natural sweetness of loganberry allows this recipe to use only a minimal amount of sugar, making it a healthier option than many commercial syrups.
Furthermore, the addition of lemon juice not only adds to the flavor profile but also boosts the syrup’s Vitamin C content.
If you’re looking for a sweetener that is more natural and less processed than store-bought syrups, this recipe is a delightful choice. If homemade syrups intrigue you or if you’re a fan of fruit preserves, this is a similar foray into the realm of sweet-to-tart recipes like classic Strawberry Syrup or Raspberry Sauce.
I invite you to give this recipe a try – make your own Loganberry Syrup and experience the joy of cooking with honest, wholesome ingredients. It’s a simple pleasure that takes me back to my Montana roots every time.
What You’ll Need
- 2 cups of fresh loganberries
- 1 cup of granulated sugar
- 1 cup of water
- 1 tablespoon of lemon juice
Method
Step One
Take 2 cups of fresh loganberries and make sure they are clean. Rinse them off with cold water if necessary.
Step Two
In a large saucepan, combine your loganberries, 1 cup of granulated sugar and 1 cup of water. Stir until the sugar is completely dissolved.
Step Three
Place the saucepan on the stove over medium heat. Bring the mixture to a boil, then reduce the heat to low. Let it simmer for about 15-20 minutes, stirring occasionally.
Step Four
Remove the saucepan from heat and let the mixture cool slightly. Then, strain the mixture through a fine-mesh sieve into a bowl to remove the loganberry seeds and pulp. Press the berries with the back of a spoon to extract all the juice and flavor.
Step Five
Stir in 1 tablespoon of lemon juice into the strained loganberry syrup. The lemon juice will help balance the sweetness of the syrup.
Step Six
Allow the syrup to cool down completely. Then, transfer it into a glass bottle or jar with a tight-fitting lid. The loganberry syrup can be stored in the refrigerator for up to 1 month.
Step Seven
You can serve this delicious homemade loganberry syrup over pancakes, waffles, or ice cream. Enjoy the fresh and fruity flavor!
