Updated: Sep 9, 2020
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
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.