Simple syrup- is just that: simple! It’s one part sugar to one part water. I use it to make a strawberry or raspberry sauce for some of my sweets and it’s how I make the peach puree for my bellinis. Place I cup of sugar and one cup of water in a heavy bottomed sauce pan. Heat until just about the boiling point and reduce the heat to simmer. Stir until the sugar is dissolved – just a few minutes. Take off the heat and let cool. Once cool place in the fridge. To make the berry sauces simply put a few cups of either berry (or a combination) in a blender and add the cooled syrup.
Blend the berries and liquid to a puree and then drain through a fine mesh sieve to remove the small seeds. This will add a wonderful layer to any dessert and is even delicious over a scoop of vanilla ice cream!