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  • Blackberry Syrup

    2011 - 08.23

    Yesterday, I made blackberry syrup from blackberries that I picked near our condo in Burnaby.  Everything has been a little late, due to weather stuff, but some hardy berries ripened enough for me to sneak up on their thorns and grab them.

    I wanted a simple recipe, so I looked around online.  The simplest recipes seemed to be berries, sugar the same or less than the amount of berries, water. I can do that!

    My actual recipe:

    • 3 C blackberries (because that’s what I had)
    • 3 C sugar (because the berries were a little early and I wanted to counter and sour/bitterness)
    • 1/2 C water

    Mash berries and sugar together in larger saucepan/pot than you think you’ll need because berry related spills are a pain in the @$$. Check recipe online and quickly add the water that you may or may not have forgotten.  Mash and cook until it gets to a boil.  Simmer for 15 minutes, let it cool for 15 minutes. (OPTIONAL STEP: Let significant other taste test it on ice cream.)  Strain out syrup, mushing the seeds and pulp to get as much as you can out. (OPTIONAL STEP: Eat the leftover seeds and pulp, especially on yogurt…yummy!)  Use syrup on pancakes, waffles, ice cream, in drinks…whatever.  I’m planning to use a little of it to flavour whipping cream for a roll cake.

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