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Gallery Saft Recipe Summary Servings: 24 Yield: Makes 2 quarts (enough for 24 drinks)
Ingredients Ingredient Checklist 6 pounds (about 8 cups) mixed fruit, such as raspberries, plums, elderberries, and strawberries (hulled and quartered) 1 piece fresh ginger (3 inches), thinly sliced 4 cups water 3 cups sugar, plus more as needed 8 sprigs fresh mint
Gallery Saft
Recipe Summary Servings: 24 Yield: Makes 2 quarts (enough for 24 drinks)
Gallery
Saft
Saft
Saft
Recipe Summary Servings: 24 Yield: Makes 2 quarts (enough for 24 drinks)
Recipe Summary
Servings: 24 Yield: Makes 2 quarts (enough for 24 drinks)
Servings: 24
Yield: Makes 2 quarts (enough for 24 drinks)
24
Makes 2 quarts (enough for 24 drinks)
Ingredients
Ingredients
- 6 pounds (about 8 cups) mixed fruit, such as raspberries, plums, elderberries, and strawberries (hulled and quartered) 1 piece fresh ginger (3 inches), thinly sliced 4 cups water 3 cups sugar, plus more as needed 8 sprigs fresh mint
Directions
Bring fruit, ginger, and water to a simmer in a large pot. Cook until fruit is soft, 10 to 15 minutes. Let cool slightly, then strain through a cheesecloth-lined sieve into a large saucepan, pressing on fruit. (Press gently to prevent syrup from becoming cloudy.) Discard fruit. Add sugar and taste, adding more as needed to reach desired sweetness.
Bring juice mixture to a gentle simmer, stirring often until sugar dissolves. Add mint, and cook over medium-high heat, stirring often, until liquid reduces to a light syrup, about 15 minutes. (You should have 8 cups.) Let cool completely. Discard mint. Transfer syrup to sterilized bottles or airtight containers. Cover, and refrigerate for up to 3 months.
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