It’s officially Spring! And in other holidays like Easter and it’s time to start cooking -literally and figuratively. Here’s a phenomenal syrup that you can make from a Simi Winery Cabernet Sauvignon. Don’t worry, we have the recipe below and it only requires 4 ingredients, a few extra bottles to fill up with syrup, (It makes 7 cups of syrup) and patience. You will be so glad you did– and so will everyone else who tastes this syrup. Just remember to buy an extra bottle of the Alexander Valley Cabernet Sauvignon for drinking purposes!
Kevin’s Cab-Berry Syrup, infused with SIMI Alexander Valley Cabernet Sauvignon, is an easy concoction that blends the flavors of fresh berries with the full bodied, bold notes of the SIMI classic Cabernet Sauvignon. This sweet and fruity syrup is an ideal pour to dress a soft and buttery pound cake or stack of fluffy pancakes. For a boozy brunch, SIMI Executive Chef, Kolin Vazzoler recommends pairing with a chilled glass of SIMI Alexander Valley Cabernet Sauvignon to cut the sweet berry flavors.
SIMI Cab-Berry Syrup
Infused with SIMI Alexander Valley Cabernet Sauvignon
Yields 7 cups
Ingredients:
· 2 pounds mixed blackberries, raspberries, and blueberries (a total of 6 cups, lightly pressed)
· 4 cups sugar
· 2 tablespoons freshly squeezed lemon juice
· 1 bottle SIMI Alexander Valley Cabernet Sauvignon
Directions:
1 Rinse the berries and drain well. Place in a large saucepan with the sugar, and crush with a potato masher or your own clean hand. Bring to a boil over medium heat, stirring frequently, and boil for 2 minutes. Remove from the heat, and set aside to cool for 15 minutes. Add the wine, and stir to combine. Store in the refrigerator for two hours, or as long as overnight.
2 Strain the wine-fruit puree through a fine-mesh sieve, capturing the syrup in a bowl. Press the pulp with the back of a wooden spoon to extract all the liquids. (Save the leftover pulp to eat with yogurt or whipped cream—or use it for a cobbler or a berry crisp!) Strain the syrup through a double-layer of damp cheesecloth to remove all the seeds.
3 Bring the finished syrup to a boil. Ladle into prepared bottles (i.e., scalded with boiling water and drained). Seal the bottles, and store in the refrigerator for up to a month.
You have to try this fabulous recipe. Yes, it takes time to make it- but it makes 7 cups worth! So you can use it not only on desserts like ice cream or various neutral cakes (angelfood or pound cake) but also on pancakes or French toast.
Don’t stop there! Try this as a glaze on some spicy roast chicken, roast lamb or mix it into a BBQ sauce for some sweet yet spicy ribs! There are lots of ways to play with this syrup– including getting some small storage bottles and giving it to others for Mother’s Day or Father’s Day cooking along with a bottle of the SIMI Alexander Valley Cabernet Sauvignon to accompany the syrup!
ENJOY!! (And let me know if you have mixed this syrup up and how you used it!!) Thanks to Simi Winery for providing me the recipe!
Stevie Wilson,
LA-Story.com
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Very interesting fruity idea. The berry/cab thing over pound cake is sounding like the cherubs of spring made it. I like wine for cooking more than for drinking, but I can use this idea for some good dishes..like baked pears, pineapples, apples, soft cheeses with berry wine…mmm, loads of flavor.