Lark's Creamy Blackberry Syrup

I Have been wanting to share this 

recipe with Y'all for a while now.

I am SURE it will be worth the wait! 

No matter how you choose to serve it,

on morning pancakes, 

over Ice Cream, or tossed with

fresh fruit for a salad.

You are going to want to share it 

with everyone...(or maybe not!)

CREAMY BLACKBERRY SYRUP

3 C. Fresh Blackberries

3 C. Sugar

4 TBSP. Lime juice

2 C. Cran-Grape Juice

1 C. Buttermilk

2 C. Heavy Cream

1 tsp. Almond Extract

1/4 tsp. Nutmeg

3/4 C. Light Corn Syrup

Start by placing the berries and sugar

in a large sauce pan. Let them sit for 30 minutes.

Stir in the Lime Juice and rest again 

for another 15 minutes.

Pour in the cran-grape juice, 

place on medium heat. Stirring constantly

until sugar is dissolved. 

Remove from heat.

Place in blender 2 cups at a

time, blend until smooth.

*Be careful not to close the lid of

the blender to tight. The steam with want 

somewhere to escape.

After all the mixture has been

blended, place back into the sauce pan.

Turn on med.-high heat. Whisk in

the buttermilk, cream, nutmeg

and almond extract.

Bring to a boil for 1 minute.

Turn off heat, stir in the corn syrup. 

At this point I like to strain out the seeds.

Let cool completely before

pouring into jars.

*Will keep in fridge for 4 weeks*

The Berry Best,

Lark