Fermented Blueberry Syrup

Yield

Yield

300 ml

Prep ingredients

• 200 g Blueberries
• 6 g Sea Salt Flakes
• 100 g Sugar

Instructions

Mix blueberries and salt in a sanitized jar. Ferment at room temperature for 4–5 days. Optional: if ferment looks too dry, add ~25% water of fruit weight (50 g) Strain liquid (measured ~107 g fermented liquid; °Brix ~5%; target pH 3.5–4.0) Standardize to syrup 1:1 (w/w) with sugar — for 100 g liquid add 100 g sugar. Final syrup: ~50 °Brix, pH 3.4–3.6. Yield: ~200 g syrup.