Learn how to make syrups and shrubs from cultivated fruits such as raspberries, strawberries, currants and rhubarb, at this Berkshire Botanical Garden class to be held Saturday, November 3, from 10 – noon. Also consider berry essences and elixirs made with native plants such as elder flowers, milkweed and aronia. This workshop will focus on how to make syrups and shrubs at home. Enjoy tasting various combinations of products and making shrubs from a 19th-century recipe. Each participant will take home a finished bottle of red currant, raspberry or strawberry shrub, a recipe for a vinaigrette-made shrub, as well as cocktail recipes for using shrubs.

Participants should also bring wide-mouth, quart-size glass jars that they will fill in class, take home to age and then turn into shrub from a simple recipe included with each jar.

Kate Keravian is owner of Bug Hill Farm, Ashfield, MA. They grow and make berry essences and elixirs made with native plants such as elder flowers, milkweed and aronia. Their signature concoction is “Kiss of Cassis” an alcohol-free cordial made from whole pressed black currants slightly sweetened with local honey. Their products are made from whole fruit and flowers.  Cost is $22 for BBG members, $27 for non-members, nad you may register at www.berkshirebotanical.org.