Enjoy this rich, sweet and healthful probiotic syrup on fruit, your own raw ice cream or your version of pancakes on Sunday morning. It would be delicious with coconut crepes and some rich stone fruits like peaches and apricots or over something low glycemic that we might call cheesecake (but of course it’s non-dairy and even better). Make this super-easy yummy topping with me!

Ingredients

-4 C ripe blackberries*
-1/2 t Himalayan salt
-2 bifidum capsules or 1 small scoop of 5-strain bifidum powder
optional: 1 T water/coconut kefir, Inner Eco or 1 Saccharomyces Boulardii capsule

Instructions

Blend all ingredients until smooth and leave in a tightly sealed jar at room temperature for 2-3 days.

You may need to release the pressure in the jar by unscrewing the lid every so often if it starts to get swollen.

We repeated this step many times until we had six litres of syrup in a large jar but a small batch would have been lovely and much more manageable 🙂

Taste your berry sauce a couple times each day to make sure it doesn’t get too fermented.  When it tastes almost right put it in the fridge to slow it down.

Store in the fridge for up to ten days or store frozen for longer in small containers

*substitute blueberries, raspberries and even cherries here, whatever is in season and on hand