Green Berry Cheong

Cheong is a traditional Korean syrup made by fermenting fruits with sugar, most commonly green plums (maesil). This version uses tart green berries or wild fruits such as damsons, cherries, or underripe bilberries to make a bright, tangy syrup ready in just 2 days.

Ready in 2 days 

Serves 15 people

Ingredients

500g green berries or wild fruits (e.g. damsons, cherries, or underripe bilberries), washed and dried 

500g white sugar

Preparation

Wash and thoroughly dry the green berries or wild fruits, then remove any stems or leaves. 

Weigh the fruit in a mixing bowl and add the same weight of sugar. Combine the ingredients together with a spoon or spatula. 

In a large 1-litre jar, pack the fruit and sugar, reserving a small amount of sugar to cover the top of the fruit. Remove any air pockets by firming down the contents with a spoon. 

Seal the jar and leave it in a cool place for 48 hours. Occasionally, you can turn the jar upside down to help the sugar and fruit juice mix and dissolve. 48 hours later, the sugar should have dissolved completely. 

Strain the fruit through a sieve, then collect the liquid in another container. 

Pour your syrup into a bottle ready to serve. It is delicious with sparkling water and ice, making it a refreshing summer thirst quencher after a hard day's work.