The saskatoon berriesare here! The saskatoon berriesare here!
Last Saturdaymy hubby and I spent a VERY long timein the sweltering morning sungatheringsaskatoons at a wonderful nearby U-Pick farm,Little Purple Apple (now called Prairie Berry).We may be the slowest berry pickers in the world…BUT I didn’t have to do much sorting when we got home. We snagged only (mostly?)the ripe ones, with barely anyleaf litter or roving bugs. Saskatoon berries are easy to pick, and they don’t have the soft skins of blueberries orhaskap, so they don’t bruise easily. We still came off of the field with stains on our hands, though!
Ihave big plans for our bounty! Some of the berriesare alreadyscrubbed, bagged whole, and set in the freezerfor usein pies at a later date. Others were crushed and sent into the dye pot – saskatoon berries make agreat dye in the red-purple range. A sizeable batch of jam is on my list of things to do this afternoon, and a quick assembly of a saskatoon and rhubarb cobbler is in theworks for tonight’s dessert.
One of theworkers atLittle Purple Apple (Prairie Berry) was telling me about some saskatoon syrup they had preserved for sale to the customers; she said if you weren’t inclined to put it on your pancakes, you could add a small amount to ice water for a refreshing summerydrink. Of course, that got the ol’ gears grinding, and I thought perhaps I could create my own version of the recipe at home. Here is my take:
Saskatoon BerryDrink Mix Version #1
3 cups washed saskatoon berries, crushed with a mortar and pestle or a potato masher
1 1/2 cups water
Place in a large saucepan and heat to boiling. Boil hard for 5 minutes, then remove from heat and cool to room temperature.
While you’re waiting, make the simple syrup. Mix 1 1/2 cups of sugar and 3/4 cups of water together in a small saucepan and bring to a boil on the stove. Stir constantly to dissolve the sugar. Once the mixture is boiling, remove it from the heat and set aside to cool. (If you want to make your syrup thicker, you can step up the ratio of sugar:water).
Once your ingredients have cooled, run the berries and water through a metal sieve, reserving the liquid. Press the berries into the sieve with the back of a spoon to get all of the juice out. You will end up with some berry pulp in the sieve – don’t discard it! I put mine in the freezer for use in muffins or cake later on.
Run the saskatoon berry liquid through an even finer sieve if you have one (tightly-woven cheesecloth if you don’t). The idea is to make the syrup as clear as possible.
Combine the sugarand the berry juice together and process (if you’re canning it)and store in your usual way. This recipe makes about3 cupsof syrup.I’m just keeping my syrup in the fridge, as I know I’ll use it up fairly quickly. When you want to drink it, just place a few tablespoonsful in a tall glass and add chilled water, diluting the syrup to your taste. (I think acarbonated water would work very nicely, as well). You could probably add a couple of fresh mint leaves or a squeeze of lemon to your drink, but for me, the sweet nutty flavour of the berries is wonderful on its own!
If you don’t have saskatoons, I think this would work nicely using blueberries…or maybe, with the correct ratio of sugar, red currants.
Saskatoon Berry Drink Mix Version #2 (no simple syrup)
Here’s another version that doesn’t use a simple syrup. It’s quicker to prepare than the previous recipe, as well. Store leftover mix in the fridge and use up within three days.
3 cups washed saskatoon berries, crushed with a mortar and pestle or a potato masher
1 1/2 cups water
Place in a large saucepan and heat to boiling. Boil hard for 5 minutes, then remove from heat and cool to room temperature.
Once your ingredients have cooled, run the berries and water through a metal sieve, reserving the liquid. Press the berries into the sieve with the back of a spoon to get all of the juice out. You will end up with some berry pulp in the sieve – don’t discard it! I put mine in the freezer for use in muffins or cake later on.
Run the saskatoon berry liquid through an even finer sieve if you have one (tightly-woven cheesecloth if you don’t). The idea is to make the syrup as clear as possible.
When you’re ready to drink, pour some of the mix over crushed ice in a tall glass, add water or sparkling water, and a drizzle of honey or other sweetener. Adjust to your taste and enjoy!
Do you grow or harvest saskatoons (serviceberries)? What are your favourite saskatoon berry recipes?
