Friday, 12 May 2017

Blackberry Syrup

author kim roberson


1 Cup blackberries
1 Cup raspberries
1/2 Cup water
1/2 Cup granulated sugar
2 Tablespoons fresh lemon juice


In a medium saucepan, combine berries, water, sugar and lemon juice
Bring to a boil over medium heat
Reduce heat and simmer berries until juices are thick and reduced, about 10 minutes (less time if you want a thinner consistency)
Using a hand blender, puree berries until smooth
Pass mixture through a fine-mesh sieve using a spatula to press juices through; seeds and skins should be left in sieve and can be discarded if so desired
Transfer syrup to jar or pitcher. Cover for storage, and refrigerate between uses
Discard seeds.

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