Delight in this berry-inflused simple syrup.

This simple syrup can be used for cocktails and mocktails, or easily blended with any fruit. Below is a zero-proof version to enjoy! Get information about schisandra berry in my wellness series, and downloable sheets for the spotlight herb of the month. Now, let’s talk a bit about this wonderful plant!

Ingredient Spotlight: Schisandra Berry

Schisandra (or Schizandra) berry is considered a five-flavoured fruit and is also such a special herb, in that this single herb alone has all five tastes: pungent, salty, sour, bitter, and sweet.

According to Traditional Chinese Medicine (TCM), this is a remarkably balanced herb, a powerful one that does many things and has a wide range of uses that may positively affect the body (including liver protection and due to its adaptogenic properties help with depression and stress).  Ref. more about Schisandra: (1), (2)

Have you tried Schisandra berry?

Print Recipe

5 from 2 votes

RASPBERRY AND SCHISANDRA SIMPLE SYRUP

Author: | Madison B. Siobhan of FASHION TALES Cooking Method: Boiling, Simmering Cuisine: Wellness Infusions/Cocktails Recipe Keys: D Drinks E Easy Recipes P Plant-based Vegan

Difficulty: Beginner Cook Time 15 mins Total Time 15 mins

Servings: 4

Best Season: Summer, Spring, Suitable throughout the year

Dietary:

D Dairy-free P Plant-based R Refined Sugar-free V Vegan

Description

Schisandra (or Schizandra) berry is considered a five-flavoured fruit, this single herb alone has all five tastes: pungent, salty, sour, bitter, and sweet.

Ingredients

Cook Mode Cooking Mode Disabled

Servings

• 1 ³⁄₄ cups (250g) raspberries (frozen, or fresh)

• 2 tablespoons dried Schisandra berries, (whole Schisandra chinensis)

• 1 tablespoon lemon juice

• sweetener of choice (*see notes)

Method:

1. Special equipment: Small saucepan with a lid (1.8 Qt./1.7 L-capacity), sterilised glass bottle or jug, sieve/mesh strainer (or muslin bag), metal funnel, whisk, silicone spoon (optional). Buy tools here.

    

   1. Add the raspberries and Schisandra berries to a saucepan, over medium-high heat until it starts to boil. Reduce the heat, cover with a lid, and simmer for 10 -12 minutes, until the raspberries and Schisandra berries have completely softened.  
   2. Switch off the heat and set aside to slightly cool for about 2 - 3 minutes. Now, add the sweetener, and use a whisk to blend evenly until incorporated. 
   3. Use a sieve (or muslin bag) to strain the contents into a clean heatproof jug or medium container. Then, pour the contents through a funnel into a glass bottle. Allow the syrup to cool completely before adding it to a cocktail or any drink. 
   4. Store in a glass bottle with a lid closure in the  refrigerator for 5 - 7 days. 
   Mark as complete

Note

Yield: This recipe makes enought for 4 to 8 cocktails, depending on glass size, and the type of cocktail made. This recipe can be doubled. 

*Sweeteners: Although I made mine sugar-free. I have used liquid sweeteners for other batches. Below are sweeteners to use, choose one for this recipe:

• 25g  (1 cup) granulated Stevia
• 170g (1 cup) coconut sugar
• Alternatively, you can even use 170g (1/2 cup) organic honey
• 119g (about 1/2 cup) maple syrup.

If you are using honey or maple syrup, add it after you have strained the berries in a separate container. Then, pour the blended syrup through a funnel, into a glass bottle. Your syrup should have a beautiful light to deep pink colour, depending on what sweetener you use. 

Shop: Buy dried Schisandra berries, (Buy here) (Schisandra chinensis) or (Buy here).

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