The key to Carey Nershi's cold-pressed syrups is a little muscle and a lot of patience. Just chop up your desired fruit (she used rhubarb but berries also work!), combine with a sweetener of choice in a ratio of 1:1 (honey or sugar are good options!), muddle then let sit for 30 to 60 minutes, muddling every 15 minutes. Then strain into a mason jar and use your juicy syrup in drinks, on pancakes, and whatever needs a sweet kick!