Thursday, 3 August 2017

Blackberry Syrup - yum!

1lb. blackberries
1 cup of Demerara sugar
2 pieces of lemon peel with pith
Pinch of sea salt

1. Steep the washed and rinsed berries and sugar, together with the lemon rind in a bowl and leave to macerate for at east 1.1/2 hrs.  Stirring occasionally.

2. Pour into a saucepan and gently bring to the boil.

3. Lower the heat so it is still gently bubbling - for about 7 - 8 minutes (approx.)  It should be lovely and thick, but probably wont 'set'.

You can make a Conserve by using the whole berry mixture, but I usually strain mine - to remove the pips - use an electric beater and a sieve, to get the maximum out of the fruit.  
Store in sterlised jars.

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