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Berry syrup, or rather the one made with drupes of hawthorn (Crataegus monogyna), is produced, above all, in the provinces of Pesaro and Urbino, and, in particular, in the mountain communities of the upper Valmarecchia, Montefeltro, Cantria, Nerone, Catria, Cesano, and in the Upper and Middle Metauro territory.

Following an ancient recipe, the fleshy, red-orange fruits are harvested in autumn when they are still fresh and turgid, washed, dried and placed in glass jars along with cinnamon and cloves; then, they’re covered with sugar syrup and sterilized for about half an hour in a water bath.
The ripening process takes about a month.

This post is also available in: Italiano (Italian)