Sunday, July 22, 2012

Blackberry Syrup: Good with…EVERYTHING!


We hosted a BBQ at our house last weekend, so of course, I wanted to use our blackberry stockpile in some way for that.  What goes great with a home bar-be-que?  Lemonade!  So I decided to make a quick blackberry syrup to mix in with regular lemonade. 

Of course, I’d also be able to use the syrup for all sorts of other things too!  Mixing in with greek yogurt & fresh berries, swirling in with oatmeal, a syrup for pancakes…even for making a SUPBERB margarita…but we’ll discuss that later this week.


2 cups fresh or frozen blackberries

3/4 cup water

2/3 cup Splenda (or 1 cup sugar)



Add all ingredients to a medium saucepan over –medium-high heat & stir to dissolve sugars. 


Heat to a boil, then decrease temperature to medium-low and simmer for 5-10 minutes, gently crushing the berries against the side of the pan as you stir.  Then remove from heat & let steep for 15 minutes.

Place a wire mesh strainer over a container and press to get all the syrup out of the solids.  Once separated, discard the solids (these are great for compost, if you’re a composter!) and let the syrup cool in the fridge.

For blackberry lemonade, add 2 tbsp of syrup to a glass of lemonade.  The syrup is pretty sweet, so I recommend making your lemonade a little more tart than you would normally.  If you’re using lemonade mix, just squeeze in a bit of extra lemon juice.  Mix in your favorite glass & enjoy!

And here’s the awesome thing…if you use Splenda rather than sugar, this has only 3 calories per tablespoon!  If you make it with sugar, it’s about 20 calories per tablespoon.

Tune in later this week for more fun with this syrup!

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