By accident - I made some of the wickedest syrup this winter. As per one of my previous posts, I was given a few pounds of habs at a local grocery store. I dried some, but attempted to make a batch of jelly using apple juice as a base. Boiled the habs in the apple juice and then followed the jelly recipie on the pack of pectin. Ended up with a beautiful red/orange syrup, great on ice cream, pancakes, and we've even used it as a brush on bbq sauce. Have made 'buffalo balls' a couple of times, mix the syrup with tomato sauce half and half and use as a sauce when making hot bbq meatballs. BTW - the meatballs are made using bison and pork. Nels in ND