We are lucky in that we are blessed with blackberries. Even after eating a lot of them fresh and giving them to friends, we freeze quite a few 2-cup bags. Throughout the year we have many blackberry cobblers and also add these gems to our morning yogurt.
Now that the season will soon be upon us I need to move some blackberries out of that prime real estate known as the freezer. Last year I found a way to use up some of those blackberries by making Blackberry Syrup which we enjoyed all summer long. I’m writing about this now since the mixture needs to sit in the refrigerator for three weeks before drinking.
It’s an easy recipe and also tastes so refreshing on those hot summer days after working out in the garden.
8 cups blackberries
3 cups sugar
4 teaspoons of stevia (You can also use an additional 4 cups of sugar instead of the stevia)
2 cups water
2 tablespoons + 2 teaspoons of tartaric acid (purchase through beer and wine brewing supply stores or websites)
Mix all of the ingredients in a large glass jar and cover. Let stand for 24 hours, stirring occasionally. Strain through cheesecloth and discard berries. Place syrup in sterilized jars and cover with cheesecloth secured with a rubber band or the canning jar ring. Store in a cool, dark place for 3 weeks. After the 3 weeks, store the syrup in refrigerator.
Now once the syrup is done, add 2 ounces or more to taste, to a glass of seltzer water. I guess the syrup could be used over pancakes or ice cream, but never tried that.
I substituted one teaspoon of stevia for each of the four cups of sugar. I was hesitant to substitute stevia for all of the sugar since I wasn’t sure how that would work. However, this year I may substitute stevia for another cup or so, cutting down the calories even more.
It is a great summer beverage, a drink popular in the south before colas. I’ll be making it in the next couple of weeks so we’ll have our supply for the summer heat – whenever that gets here!