Fiona Sugarbloom's Blushberry Ambrosia

Blushberries grow abundantly in the wilds of Mothalsia , thriving in the region's lush, untamed landscapes. Resembling strawberries in shape and size, these berries are distinct for their delicate coloration—a soft, almost white hue with a faint blush of pink that deepens in the flesh. It is this subtle tint, as if the berry itself carries the glow of dawn, that gives the Blushberry its name.

Fiona Sugarbloom is renowned across the land for her exquisite cocktails and syrups, each crafted with an alchemist’s precision and an artist’s touch. Among her most celebrated creations is Blushberry Ambrosia, a syrup perfected through years of careful refinement. Made by gently reducing blushberries and extracting their delicate essence, this ambrosia captures the berry’s unique flavor—a harmonious blend of ripe strawberry and tropical pineapple with a whisper of floral sweetness.

Versatile and highly sought after, Blushberry Ambrosia enhances everything it touches. It adds depth to cakes and pastries, a refined sweetness to teas and sodas, and a luxurious complexity to cocktails and desserts. Whether drizzled over a warm honey cake, swirled into a sparkling summer spritz, or infused into a velvety mousse, this syrup elevates any creation to a work of culinary art.

This syrup is made with pineberries, a unique crossbred variety of strawberries. These berries are known for their white to blush-pink color and a delightful pineapple-like flavor. The Syrup when finished has a lovely color of pink. The syrup has a delicate, sweet-tart flavor with a hint of pineapple and citrusy brightness. The Syrup is translucent, there are photos below to show it in sunlight and shade.

Directions

1. Wash, hull, and quarter the pineberries, then place them in a medium saucepan.
2. Add water, sugar, lemon juice, and a pinch of salt to the saucepan.
3. Set to medium-low heat and let the mixture slowly simmer, stirring occasionally, until it reduces and thickens, about 2–3 hours.
4. Strain the syrup through a fine mesh sieve lined with cheesecloth, pressing gently to extract all the liquid from the cooked fruit. Transfer the syrup to a bowl and let it cool.
5. Transfer the syrup to a container of your choice—I like using a Ball jar. Store it in the refrigerator and enjoy it in cakes, cookies, desserts, cocktails, lemonades, or drizzled over pancakes!

Pineberry syrup, when stored properly in a sealed container in the refrigerator, should stay fresh for 2 to 3 weeks.

For longer storage, you can:

• Freeze it in ice cube trays for up to 6 months..

Always check for signs of spoilage like mold, an off smell, or fermentation before using.