Some people swear by maple syrup on their pancakes and waffles. Others admit berries to the breakfast table, either served fresh as a fruit topping or as a clear syrup. Here, we unite the two schools of taste by mixing berries with maple syrup. The result is a fruity, full-bodied syrup with a sweet and sour flavor, thanks to the addition of honey and whey plus a few days of fermentation. If you use raspberries or blackberries, the syrup will contain seeds, which we happen to like, but if you prefer a clear syrup, you can always strain them out before refrigerating.

INGREDIENTS:

• 1 pound /454g berries, such as raspberries, blackberries, strawberries, or blueberries, or 
• any combination thereof 
• 1¼ teaspoons/6.25g kosher salt
• 2 tablespoons/42 g raw honey
• ¼ cup/60 ml fresh whey, strained from plain, full-fat yogurt
• ¾ cup pure maple syrup, preferably dark Grade B
  

DIRECTIONS:

1. In a blender, gently pulse together the berries, salt, honey, and whey. Pour the mixture into a 1-quart/1-liter jar and close the lid tightly. Leave on the counter at room temperature to ferment for 32 days. 
2. After 32 days, stir in the maple syrup. Leave the mixture on the counter for 1 more day. The syrup can be refrigerated as is, or you can strain it first to remove any seeds. The syrup will keep for up to 2 months.
   

Makes about 1 quart/1 liter

SERVING SUGGESTIONS:

• Use on pancakes, waffles, and crepes
• Stir into smoothies
• Spoon over yogurt or frozen custard