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Blackberry Syrup and a much needed cocktail

July 13, 2011

To put it lightly, the mass of fruit that we brought home quickly drove me to the need of a cocktail. My first task after showering and attempting to recouperate from our picking adventure was to deal with the blackberries. We really didn’t get many, 3 pounds each, but I could tell they wouldn’t last long if they weren’t dealt with quickly. Because I already had lots of plans for jams and such with the other fruit, I picked the easiest thing I could think of for the last minute addition to the fruit picking haul. 

4.5 cups of blackberries, washed
1.5 cups of sugar 
1/4 cup of water

In a 2 qt saucepan combine all ingredients and bring to a boil over medium high heat. Reduce heat to a simmer, uncovered, stirring occasionally, roughly 30 minutes, until the berries are soft. Pour the mixture through a strainer into another bowl, discarding the remaining berry pieces. Return the syrup to the saucepan and let reduce by about half (more or less depending on the thickness you want out of your syrup. more for pancake syrup, less for drink additives etc)

So back to my original story. I was exhausted and needed a refreshing beverage. We had made a pitstop on our way home to pick up a bottle of bubbly – planning on Peach Belini’s to celebrate. Those were delicious, but what came after, as a result of the Blackberry Syrup, should be on every brunch menu in Nashville.

1/2 oz blackberry syrup
Cava or any similar dry sparkling wine

Pour blackberry syrup in champagne flute. Top with cava. Drink.



Prepare for the canning days ahead.. sigh. 

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