Zingy Blackberry Syrup
Blackberries are prolific produces in July, August, and September in most parts of the country. Whether using wild blackberries or cultivated varieties, a nice semi-sweet syrup is a great way to use up some these highly nutritious fruits which are loaded with anti-oxidants.
| Servings | Prep Time |
| 1cup | 10minutes |
| Cook Time |
| 5minutes |
|
|
Ingredients
- 1-1/2cups Blackberries
- ½cup Cranberry Juice
- 1-1/2teaspoon Arrowroot powdercan substitute with corn starch
- 1/2cup granulated Sugar
- ½teaspoon freshly grated Lemon peel
- 1 Tablespoon fresh Lemon Juice
Instructions
- Combine blackberries and cranberry juice in a blender and puree until smooth and juicy.
- Transfer mixture to small saucepan and add arrowroot.
- Cook over medium heat until mixture begins to bubble.
- Add sugar, lemon peel and juice. Stir to combine ingredients.
- Skim foam from syrup. Serve immediately or transfer to airtight container and store in refrigerator for up to 2 weeks.
Recipe Notes
