Sweet Blackberry Syrup
Blackberry syrup was one of many favorites on the farm. There were many berries growing wild including blueberries and raspberries but the summertime was when blackberries were the most productive. Eating them right off the vine walking through the woods would leave us with purple faces and fingers.
Where Do Blackberries Grow?
Blackberries grow naturally around the world. From Russia, northern Europe, North America to throughout South America in the southern part of the continent Blackberries grow wild and are farmed for consumption, flavoring and food production.
Worldwide, Mexico is the leading producer of Blackberries as a major export to North America and Northern Europe. In North America you will find blackberries growing naturally through out the west coast and you will find them growing in the wild throughout the northeast and mid-atlantic states through the mid-west states.
Our farm in Pennsylvania was covered in blackberries and we often made this recipe for Blackberry syrup in the summer time when blackberries were in season.
As a bonus, Blackberries hold plenty of nutrients so any binge eating of blackberries will have minimal consequences (I can’t say the same for the ice cream and/or cake which may accompany the blackberries) and give you some extra nutrients like fiber, Vitamin C and Vitamin K of all things…
A Few Things about Making Fruit Syrups
Making fruit syrups involves less steps than making Jams and Jellies. Different fruits have different properties While the steps to make a syrup are part of the steps for Jams and Jellies, there are some distinctions in the methods used to create a syrup.
Making Fruit Syrups
Syrups involve a slow simmer, just enough sugar an acid and filtering out the extra fruit pulp. The heat will breakdown the fruits while the sugar and acid will bring out the flavor. The more important thing to remember about making fruit syrups is the type of berry you use will determine the proportion of water, sugar and acid.
In the case of the blackberry syrup, the berries have a lot of liquid in them so the recipe calls for less water. If the berries are ripe enough when picked (very black and coming off the vine easily) they will be naturally sweet.
How Much Heat is Too Much for Sweet Blackberry Syrup?
Cooking the blackberries extracts the juice, helps separate the fruit fiber and skins, evaporates excess liquid and concentrates the flavor.
The trick in Cooking Blackberry Syrup
*The trick in cooking the blackberries is to start off on medium-high heat until the fruit starts to breakdown and boil. Once you have reached a boil, back off on the heat to low for a simmer. Let the fruit simmer for 30-40 minutes until it starts to thicken. Once the syrup starts to thicken, turn off the heat and let it cool. As the syrup cools it will thicken and the flavor will be concentrated. This is what creates the delicious quality of flavorful fruit syrups.*
What Blackberry Syrup Can be Used for
What can Blackberry syrup be used for? Just about anything you would put syrup on. Blackberry syrup is used in baking for pies, tarts, crumbles and for coloring for icings and coloring cakes and cupcakes.
For coloring cakes and icings a little bit goes along way and the flavor is subtle and barely notice-able. The coloring produces a wide range of pinks and purples depending on the amount used. The favor will compliment most vanilla, almonds and lightly seasoned cakes.
Here are just some of the things we use sweet blackberry syrup for:
- Flavoring sodas
- Flavored waters
- Flavored drinks
- Cookies, Pizelles
- Ice Cream
- Flavoring Cake Icings
- Flavoring and Coloring Cakes, Cupcakes and sweet breads
- Fruit Sorbet
- Fruit Tarts
- Fruit Crumbles
We are sure you will be able to find more ways to use this easy to make recipe.