Fruit + Sugar Fermented Syrup
Chock full of polyphenols and other goodies.
Fruit + Sugar Fermentation: This 1:1 mix of fruit and sugar keeps the vitamin C and other nutrients in the fruit alive, unlike cooked jams. During the fermentation process, significant polyphenols and antioxidant compounds develop, providing medicinal benefits. If you crave sugar, mix this syrup with a true mineral water such as Gerolsteiner for a rich treat.
What to do: Mix sugar and fruit in a 1:1 ratio in a jar. It does not need to be sealed, I just use a regular Mason jar lid, but leave it loosely screwed on.
It is interesting to taste the syrup and fruit during the process, but it is nice to create a jar that ferments for 1-3 months. I have a jar of autumn olives that I fermented in kokuto, raw Japanese sugar, for two years. It is delicious!
The original concept of elderberry syrup for illnesses probably comes from this type of ferment since it leaves the vitamin C intact.
This is a good video,
Green plums have proven especially nutritious in syrups as the ripening action enhances the polyphenol content.
I added a good research paper here from the National Library of Medicine site,
