Hawthorn berry syrup

Put 1 lb berries in a large saucepan with 1 pint water, and slowly bring to a boil. Mash a little with a potato masher. Turn off the heat and leave to stand overnight. Bring to a boil again, then turn down the heat and simmer gently. The berries quickly lose their deep red color and turn a dingy sort of yellow. Don't worry if the decoction smells somewhat fishy at this point - the syrup will not taste like it smells.

When the mixture has sweated down to half its volume, allow to cool and then squeeze out the juice. Weigh the juice and put back into the saucepan with an equal weight of sugar. Bring rapidly to a boil, then pour while still warm into sterilized bottles. The finished syrup often has a strawberry-like flavor. You can use honey instead of sugar for this syrup, but the honey version does not keep as well.

Dose: 1 teaspoonful daily as a heart tonic or use as a flavoring.

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