Spring Berry Syrup

• 4 cups Mixed Berries (1/2 Strawberries, 1/4 Blueberries, 1/4 Raspberries)
• 1/4 cups Sugar, Or More As Needed
• 1/4 cups Water
• 1/2 Lemon, Juiced

1. 1. Stem the strawberries and chop the strawberries down to roughly the size of the raspberries.
2. 2. Combine the strawberry pieces, raspberries, blueberries, sugar, water, and lemon juice in a medium-sized saucepan.
3. 3. Cover the saucepan and heat over medium high heat until the water has started to boil.
4. 4. Remove lid and allow the syrup to simmer for 25-35 minutes. The berries will burst, the mixture will liquefy and start to cook down.
5. 5. Taste your sauce. If it is a little tart, add extra sugar to taste. Stir the extra sugar into the syrup and allow to dissolve.
6. 6. If syrup is too thick, add some extra water; if it is too thin, allow to simmer until it is the consistency you are looking for.

mixed berries, ubc, ubc, lemon

Taken from tastykitchen.com/recipes/desserts/spring-berry-syrup/ (may not work)