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Blackberry Syrup

Fresh fruit syrups aren't just for cocktails.....

Prep Time: 10 minutes Yield: 2 cups

I have made this a thicker fruit simple syrup. The usual ratio of sugar to water is 1:1. But for a thicker consistency, use 2 parts sugar to 1 part water. Here I have strained the syrup from the blackberry seeds, while leaving some of the fruit pulp in the sauce.


2 cups granulated sugar

1 cup water

6 ounces fresh blackberries (try other berries or combinations)

2 tsp lemon juice

1 tsp lemon zest

dash salt

1/4 tsp vanilla extract (try a drop of almond, being careful as it is a very potent extract)

2 tbsp unsalted butter (recommended for a more velvety sauce)

In medium heavy bottom saucepan, over medium heat, stir the sugar into the water until dissolved. Add the lemon juice, zest, salt, and vanilla. Boil for 2-3 minutes.

Carefully add blackberries to syrup. Reduce heat slightly and cook on a low boil for 5 minutes, stirring and smashing the berries into the liquid.

Remove from heat and let mixture cool slightly.

Strain the sauce. Stir in a few tablespoons of unsalted butter. Store in the refrigerator for several weeks.

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