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.
- 2 Cups Blackberries
- ¾ Cup Sugar
- Juice of a Whole Lemon
- Rinse blackberries and remove any leaves or stems.
- In a saucepan over medium-high heat, add the blackberries.
- Add the juice of one lemon.
- Cook the blackberries and lemon juice, stirring often.
- 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.
- Add the sugar and stir for about a minute to dissolve sugar.
- Remove from heat.
- Using a bowl and strainer, strain the blackberries and collect the liquid in the bowl.
- Transfer to a sterile glass jar, let cool then seal and refrigerate.