Just a little extra touch, this Blackberry Syrup, that made our pancakes extra super. Yes, best prepared with fresh blackberries, which the produce aisle of the grocery store certainly can provide. But this time of the year, we’ll simply wait on fresh berries until our blackberry vines have their winter’s nap and ideally bear abundant fruit as they did at the start of this summer. For now, frozen blackberries, thawed, make a good substitute.Truthfully, I never imagined myself being able to stir up my own homemade Blackberry Syrup, but Southern Living helped me out with a terrific recipe in its “Food Gift of the Month” feature. It recommended bottling this up in a glass swing-top bottle as a hostess gift or party favor.
The blender-processed blackberry puree is run through a wire-mesh strainer so that the pulp and seeds are removed. (A few stray seeds actually escaped and made their way into mine, but the syrup didn’t suffer any for it—made it like a version of warmed blackberry preserves.) A delight on pancakes or waffles, although the magazine also says to serve it on biscuits, fruit salad, or cobbler.
Blackberry Syrup
3 cups fresh blackberries (can sub 1 16-ounce package frozen blackberries, thawed)
1 1/4 cups sugar (or sugar substitute)
1/4 cup light corn syrup
1 teaspoon cornstarch
Process blackberries in a blender until smooth. Stop to scrape down sides as needed. Press blackberry puree through a fine wire-mesh strainer into a medium sauce pan. Use back of a spoon to squeeze out juice (about 1 1/2 cups). Discard pulp and seeds. Add sugar and remaining ingredients to blackberry juice in pan. Bring mixture to a boil over medium heat. Stir occasionally. Boil, stirring occasionally, 1 to 2 minutes or until sugar is dissolved and mixture is smooth. Remove from heat and cool slightly (about 30 minutes). Serve warm or at room temperature. Makes about 2 cups. (Source: Southern Living, July 2012)
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