Summer is in full swing in Michigan, which means fresh berries and herbs are available in abundance. I love to make various preserves throughout the season so that I have a few jars to give as gifts to friends & family and some wonderful treats to enjoy myself during the long winter months when nothing is growing.
This delicious, unique simple syrup combines some of my favorite flavors of these lovely summer months. Blueberries are a familiar favorite and the addition of black currants and wild bergamot gives this syrup a tasty twist.
Black currants are not extremely popular, at least in this area, and can be a bit tricky to find. If you’re lucky, you might be able to get them at a farmer’s market or find a fruit farm that will let you pick them yourself. We are fortunate enough to have a great orchard nearby where we can pick these tasty berries. If possible, growing your own is a great option. If you can’t find black currants and still want to make this recipe, just substitute an equal amount of blueberries. The currants add a lovely flavor, but blueberry-bergamot syrup is also wonderful.
When eaten fresh, black currants have a sweet, earthy flavor that some people don’t enjoy. I personally think they’re wonderful, but they are definitely different. Most people do like black currants when they are added to syrups, jellies, and wines as they have a delicious flavor that is similar blackberries, though it is a bit richer and more concentrated.
Wild Bergamot is a lovely plant that can be found flowering in the fields, meadows, and roadsides in our area right now. I love its strong, spicy, oregano-like flavor. It’s definitely not what you would expect from such a delicate and pretty flower! It is wonderful as a cooking spice, garnish for salads, and to flavor syrups and jellies. The below graphic – excerpted from Dina Falconi’s book, Foraging & Feasting: A Field Guide and Wild Food Cookbook – provides lots of wonderful information about how to wildcraft and use wild bergamot. This is one of my favorite books on foraging wild edibles as it has very thorough plant profiles, amazing recipes, and is beautifully illustrated. Click here to get a copy of your own. Continue reading