WEBVTT

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To prepare this recipe, we used a mix of berries.

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It could be a single fruit, it could be a local fruit.

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The idea is to just use a more acidic

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fruit to balance any other preparation.

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I don't like to cook this syrup too much,

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because when you overcook it,

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I think it caramelizes and ends up

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tasting like candy.

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And an interesting ingredient to

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use in this recipe is pectin.

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It's an easy ingredient to be found.

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It's a natural ingredient

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that you mix in sugar

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to dissolve into the recipe preparation.

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It helps make the syrup more viscous

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and thicker, so it doesn't end up too liquidy.