Saturday, December 27, 2008

Blackberry Syrup

It is blackberry season and while these thorny brambles may be a noxious weed from an agricultural perspective, the small black gems that you have to fight your way in to retrieve are very nearly worth the trouble.

Mrs Grendel made two batches - the first had something go slightly wrong, but the second was delectable and will serve over icecream or even as part of an espresso based drink.

Fortunately I didn't have to dodge the thorns or brave the heat, I merely waited at home for Mrs Grendel to bring back the treasure chest of blackberries (from a secret location).

They are an impressive sight, and at around $10 per 150 grams in our local store the haul Mrs Grendel brought back was worth nearly $100.

The syrup we made can be poured straight over ice cream, used as a flavour base in an ice cream, gelati or sorbet or even as a cordial in a cocktail.

You can of course just eat the berries but then I'd have only an empty bowl and nothing to blog about.

  • 1 kilogram of Blackberries 
  • 250 grams of sugar
  • water
  • 1 vanilla bean


Wash the berries berry gently, slice down the length of the vanilla bean to halve it. Add with sugar to the saucepan. Add water and bring to a slow boil.

Once boiling reduce to a simmer for half an hour. Strain the berries and pour the hot syrup into sterilized preserving jars.

Seal and refrigerate.

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