Tuesday, July 24, 2012

Serving Up {Breakfast}: Blackberry Syrup

I am quite spoiled here in the Pacific Northwest when it comes to summer berries.  Fresh fruit stands are plentiful, as are farms that allow you to pick your own berries in picturesque settings.  I love it!  Blackberries are considered almost a weed up here - they grow wild on the sides of the roads and in empty fields.  Because blackberries are EVERYWHERE here, you would not believe how inexpensive they are.  Two summers ago I purchased 100 pounds of berries, picked and delivered to my home, for only $1.50/pound.  We froze most of them and have enjoyed them in jams and in smoothies and in this syrup.  For this recipe you could use any berry, raspberry or blueberry specifically, but with our freezer full (or at least it used to be full) of blackberries, we use blackberries and the result is delicious!

One Year Ago: Egg Pie (German Pancakes)

(recipe from Food Network)
printable version

1 pint fresh blackberries (I have used frozen too)
1/2 cup sugar
3/4 cup water
1 Tbs. lemon juice
1 Tbs. cornstarch

Combine the sugar and water in a saucepan over medium heat until the sugar dissolves.  Add the blackberries and mix with a wooden spoon, crushing some berries on the side of the saucepan.  Let mixture come to a boil and remove from heat.
Combine lemon juice and cornstarch and whisk until combined.  Add cornstarch mixture to the saucepan and return the pan to medium heat, stirring until thickened.