To prepare this recipe, we used a mix of berries.
It could be a single fruit, it could be a local fruit.
The idea is to just use a more acidic
fruit to balance any other preparation.
I don't like to cook this syrup too much,
because when you overcook it,
I think it caramelizes and ends up
tasting like candy.
And an interesting ingredient to
use in this recipe is pectin.
It's an easy ingredient to be found.
It's a natural ingredient
that you mix in sugar
to dissolve into the recipe preparation.
It helps make the syrup more viscous
and thicker, so it doesn't end up too liquidy.