Friday, May 25, 2012

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!)

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,

1 comment:

Carolina HeartStrings said...

That looks fantastic. I cannot wait to whip up a batch of this! Come and visit us. We have some fantastic recipes this week.

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