Blackberry Syrup
Blackberry Syrup
Servings: Makes 1 ½ cups
1 cup sugar
1/3 cup water
zest from one lemon, ( 1 Tablespoon loosely packed)
12 oz blackberries, about 3 cups
1. In a saucepan on high heat, bring the sugar, water and lemon zest to a boil. While boiling, stir frequently until the sugar is dissolved, 1-2 minutes.
2. Add the berries and return to a boil. While boiling, stirring frequently until the berries begin to soften and release juices, about 2 minutes. Reduce to a simmer and cook until the liquid is reduced by half, 30-35 minutes. Store in an airtight container in the refrigerator.
Serve on meringues, pound cake or angel food cake.
