Blackberry Syrup

Blackberries are a unique berry that can be transformed into an amazing syrup. They have a wonderful flavour that starts off somewhat mild but intensifies the more you bite into them. Some of my favourite childhood memories are of going to our campground, taking a walk into the trails and picking fresh, wild blackberries from the bushes. This syrup has a beautiful richness. Water is omitted from the recipe to keep it as flavourful and thick as possible, but if you wish to stretch out this recipe, feel free to add a half cup of water. The juice of a lemon is added to bring some brightness and round off this syrup into a versatile ingredient. Use it in cocktails, desserts, over pancakes or even in soda water. The options are limitless. 

 

 

INGREDIENTS

  • 2 Cups Blackberries
  • ¾ Cup Sugar
  • Juice of a Whole Lemon

 

DIRECTIONS

  1. Rinse blackberries and remove any leaves or stems.
  2. In a saucepan over medium-high heat, add the blackberries.
  3. Add the juice of one lemon.
  4. Cook the blackberries and lemon juice, stirring often.
  5. Once the berries have leached out some juices and the liquids simmer near a boil, mash berries to a pulp to extract all the juices. 
  6. Add the sugar and stir for about a minute to dissolve sugar.
  7. Remove from heat.
  8. Using a bowl and strainer, strain the blackberries and collect the liquid in the bowl.
  9. Transfer to a sterile glass jar, let cool then seal and refrigerate. 

 



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