Since moving to Maine late last year, we didn’t really know what to expect in terms of what our yard would be like. We have over 3 acres of land, with a lot of it being wooded, and we’ve had lots of fun exploring so far. Baxter is living the dream too! 😊
One of my faaavorite discoveries is that we have a ton of wild raspberry and blackberry bushes all over our property.
For the last few weeks I’ve been going out every afternoon to pick berries. They usually don’t last too long in the fridge (if they even make it that far), but this past week the plants really exploded. I really needed to find something to do with all the berries!
I was excited at the thought of making a blackberry syrup to use for cocktails and ice cream. This recipe is SO simple and delicious. I made this blackberry syrup in about 20 minutes from start to finish (and then immediately made a blackberry margarita). I can also vouch for this syrup on vanilla ice cream… I mean come on! So so good 🙌🏼
In a small sauce pot, mix all of the ingredients together over medium heat.
Let it come to a boil and cook for about 3 minutes.
Let cool for at least 10 minutes.
Pour into a blender and purée.
Strain over a mesh sieve or cheesecloth. (This step is optional, but a must for me, because I do NOT like blackberry seeds!)
Place into a sealed container.
Store in the fridge for up to a few weeks!
Makes: 1 cup of syrup
Prep: 5 minutes, Cook: 5 minutes, Total: 10 minutes
- 2 cups of fresh (or frozen) blackberries
- 2/3 cup granulated sugar
- 2/3 cup water
- Juice from 1/2 a lime or lemon
In a small sauce pot, mix all of the ingredients together over medium heat.
Let it come to a boil and cook for about 3 minutes.
Let cool for at least 10 minutes.
Pour into a blender and purée.
Strain over a mesh sieve or cheesecloth. (This step is optional, but a must for me, because I do NOT like blackberry seeds!)
Place into a sealed container.
Store in the fridge for up to a few weeks!
Crunchy Salty Sweet 