This is one amazing syrup!
The blackberries were beautiful and huge on our island this summer. We had so little rain I was worried that they wouldn’t ripen. But they did, and were plentiful. No where else have I ever seen such sweet, fresh berries.
Our family does not need to leave our acreage to find the berries. My husband has lovingly cultivated several berry patches that provide us with enough blackberries to last the year until the next season. We pick until our fingers and nails are stained blue and then usually freeze them, laid out on trays that same day.
I love having the berries in the freezer. All year long we regularly add them into our diet, usually in the form of smoothies. Wild berries are so good for you! They are full of antioxidants and vitamin C. Powerhouse foods right in your backyard.
After freezing bags and bags of blackberries, I was curious to try something new and have a little fun with the last of the season berries. By then they can start to get a little mushy (and messy to pick), but they are even more sweet so it’s worth the extra effort.
End of the season blackberries are perfect as gourmet syrups. Blackberry syrup then turns into mouth watering drinks or as an incredible topping on ice cream or pancakes.
Throw in a little lavender and limoncello and you have one pretty amazing syrup!
Try it with vodka once and you just might start picking blackberries every summer forever.
- 6 cups fresh ripe blackberries
- 1½ cups granulated sugar
- juice of 1 lemon
- 1 tablespoon lavender buds
- ½ teaspoon lavender extract
- 3 tablespoons Limoncello
- Place blackberries in a medium to large saucepan and add the juice of the lemon.
- Stir in the sugar and turn stove on to medium-low heat. Add the lavender buds.
- Cook uncovered until the berries have broken down, around 7 to 10 minutes. Stir often to prevent burning.
- Remove from heat and strain through a fine mesh sieve and press gently with a wooden spoon to extract as much juice as possible.
- Add the lavender extract and the Limoncello to the strained syrup.
- Makes approximately 3 cups.
- Keep the unused syrup in the refrigerator. Can be frozen.