Give your favorite cocktails or desserts an upgrade with these sweet infused summer berries.
  • Difficulty Rating: Easy

  • Recipe Created By:
  • Recipe From: My Indiana Home


  • For a refreshing cold beverage twist, place 2 to 3 berries and 1 tablespoon of berry syrup in the bottom of a fluted glass, then fill glass with chilled sparking water, lemon-lime soda, Prosecco or champagne.
  • Serve over ice cream (especially chocolate chip black raspberry), sherbet, or gelato, or try as a flavoring for sparkling soda or wine.
  • Serve over pound cake with a dollop of sweetened whipped cream and sprinkle with toasted coconut.
  • Upgrade your dark chocolate brownie a-la-mode by topping the vanilla ice cream with berries and drizzling with the fruit syrup and chocolate sauce.


  1. Wash berries and remove any molded or bad pieces. Gently pack berries into clean, glass pint jar, leaving ½ inch of space.
  2. Pour vinegar into 2-quart stainless steel pan or enameled Dutch oven.
  3. Wash orange and dry skin. Zest orange, then add zest to vinegar. Squeeze orange and set juice aside.
  4. Bring vinegar, orange zest and sugar to a boil over medium-high and cook for about 15 minutes, stirring frequently so mixture does not scorch, until reduced to 1½ cups.
  5. Remove from heat. Stir in reserved orange juice, basil leaves and vanilla bean (scraping seeds into syrup). Let stand for 1 hour on countertop to cool and allow flavors to develop.
  6. Remove vanilla bean pod and basil leaves. Pour syrup over berries, covering completely, and seal jar with an airtight lid. Refrigerate overnight for flavors to develop. Consume within 3 weeks.

Tips & Notes

  • For a sweeter, more syrupy flavor, substitute aged balsamic vinegar. However, the syrup will be a darker color.
  • Choose firm berries that are similar in size.
  • Vanilla bean rounds out the flavor of this sweet-tart treat.
  • Substitute any combination of fresh berries, or try melon balls.


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