how to process fresh schizandra berries?

I just harvested my first schizandra crop—a bowlful of berries—and would like to make tincture or syrup. Any recipes for fresh schizandra berries? Thanks!

I've never heard of these.  What do they taste like?

Mk Neal wrote:I've never heard of these.  What do they taste like?

Schisandra chinensis is called "five flavor fruit" because is has all the flavors: sweet, sour, bitter, pungent, and salty. And the berries do have a really complex taste. According to Traditional Chinese Medicine, it benefits all five organs/energies, and it'a used as both a food and a medicine. Here are a couple of pictures of my vines and a link to a video about schisandra by herbalist Deb Soule :

How about simply sun dry Schizandra.

For cold tea.
dried Schizandra 5-10g, cold water 500mg, steep for 12-24 hours

For hot tea
dried Schizandra 30-40g,  water 2liter, boil it for 10minutes
You can add the thin slice of fruits, honey, pine nuts...whatever you like.

Jeesun Pak wrote:How about simply sun dry Schizandra.

For cold tea.
dried Schizandra 5-10g, cold water 500mg, steep for 12-24 hours

For hot tea
dried Schizandra 30-40g,  water 2liter, boil it for 10minutes
You can add the thin slice of fruits, honey, pine nuts...whatever you like.

Sun drying tends not to work in our cool, damp coastal weather. I ended up making a kind of sauce by boiling down the berries with cinnamon stick and clove, adding honey after cooking, and sieving them. Here's the tiny, intense result, which hopefully will last in the fridge while we gradually consume it through the fall: