Wednesday, 17 August 2011

Blackberry syrup

Ahhh the joys of autumn! I love nothing more than going to pick blackberries. There is something peaceful about hiking over stingers and inspecting the treasure for hidden grubs, isn't there? The reward justifies the stings and being chased around my wasps (in my case!) as it so delicious and can be stored well into the winter.

Blackberry syrup:
You will need:

  • A large bowl
  • A large saucepan
  • A sieve/colander
  • Some Blackberrys
  • Lots of sugar
  • Some lemon juice
  • Some hot water 
  • Some lightly salted water. 
  • A sterilised jar ( I recommend using a dish washer for this)
  1. Soak your blackberries in the salted water. This will wash the blackberries and ensure that and nasty grubs who are gorging on your delicious fruit are killed. Pour solution into the sieve/colander and rinse well.
  2. Add the blackberries, sugar and lemon juice and half a pint of boiling water to the saucepan and turn the heat up until bubbling. If there is any scum, skim this off and throw away. 
  3. If you want your blackberry syrup to be chunky, just lightly smash the blackberries up to release their juice. If you want it super smooth wait until the mixture is cold and then blitz it using a hand blender. 
  4. If you want your syrup really thick and gloopy boil it down as far as you dare!
  5. Add mixture to sterilised jar and store in the fridge.

This mixture can be frozen. It is particularly useful to freeze it in ice-cube trays. I really enjoy the blackberry syrup ice cube dropped into a nice G&T. Yum! I also use the syrup on my morning muesli for a nice fruity burst.

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