Description
Lemon zest adds a citrusy pop to this tart, juicy blackberry syrup. It’s perfect poured on pancakes or stirred into creamy yogurt.
Ingredients
Scale
- 1 1/2 cups fresh blackberries
- 1/3 cup unsweetened cranberry juice or water
- 1/2 cup granulated sugar
- 1/2 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
Instructions
- Puree the blackberries with the cranberry juice in a food processor or high-speed blender until smooth. Transfer to a small saucepot.
- Bring the mixture to a gentle boil over medium-high heat on the stovetop. Stir in the sugar, lemon zest, and lemon juice. Reduce the heat to medium-low.
- Simmer, skimming any foam off the top and stirring occasionally, until slightly thickened, about 5 minutes.
- Remove the pot from the heat and allow the syrup to cool to room temperature for about 1 hour, stirring occasionally. Strain in a fine mesh sieve, press down on the solids to release their juice, and discard the seeds and pulp.
- Transfer to an airtight container and store in the refrigerator for up to 2 weeks.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Syrup
- Method: Stovetop
- Cuisine: Sauce
Keywords: blackberry, syrup, lemon