Zutaten für Blackberry Syrup
- Fresh Blackberries
- 1 cup granulated sugar
- Light Corn Syrup
- Cornstarch
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Zubereitung von Blackberry Syrup
- Gently wash and remove stems from 2 cups of fresh blackberries. Add blackberries to a blender and blend until completely smooth, stopping to scrape down the sides as needed.
- Line a fine-mesh sieve with cheesecloth and set it over a medium saucepan. Pour the blackberry puree through the sieve, pressing gently with a spatula to extract as much liquid as possible. Discard the solids.
- Add 1 cup of granulated sugar, 1/4 cup of water, and 1 tablespoon of lemon juice to the blackberry puree in the saucepan. Stir well to combine.
- Bring the mixture to a boil over medium heat, stirring frequently to prevent sticking and burning.
- Once boiling, reduce heat to a simmer and continue to stir occasionally for 5 minutes, or until the syrup has thickened slightly and coats the back of a spoon.
- Remove the syrup from the heat and allow to cool completely. The syrup will continue to thicken as it cools.
- Once cooled, transfer the blackberry syrup to an airtight container and store in the refrigerator for up to 2 weeks.
- Serve over your favorite desserts such as pancakes, waffles, ice cream, cobbler, pound cake, or fresh fruit.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
704g
Fat
0g
Carbs
71g
