Wildflower Blackberry Syrup

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This is gonna be short and sweet people. Sometimes I have a lot to say and sometimes I don’t. Well, that’s not completely true - I am a very opinionated bitch - but this week I’m gonna keep it simple and not talk about anything else but this incredible blackberry syrup I made using the wild blackberries my boys harvested.

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To be brief, these blackberries are growing wild all around the land we purchased. Yep, we moved to the country and now we’re gonna become farmers. I know, such a cliche right. I want goats too but not sure if I really have the patience to milk them everyday. At any rate, more on that endeavor later. I promised to keep this one short cause this recipe is most definitely sweet.

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I was intending to make a blackberry jam sweetened only with some local wildflower honey but in the final process of pouring the cooked goodness through a fine mesh strainer to remove the seeds - this syrup took center stage and became the star. This is one of the most delicious simple easy scrumptious diverse things I have made to date. And with berries exploding in the market these summer days, you have no excuse but to make it.

Here’s some ideas on all the many ways to enjoy: Use instead of maple syrup for pancakes and waffles Drizzle on top of yogurt or ice cream A few tablespoons into a smoothie On top of morning porridge Mixed into sparkling water for a homemade fruit soda Make a blackberry cocktail!

Would love to hear what you do with this syrup so get yourself out of the house and pick some berries up at your local farmers market or go explore and pick some wild blackberries and make this shit!

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Wildflower Blackberry Syrup

  • 3 cups blackberries, washed
  • 1/2 - 3/4 cup wildflower honey, using more or less depending on how sweet berries are
  • nice pinch of sea salt
  • fresh juice of half a small lemon

Put everything into a pot. Bring to a boil over medium-high heat. Skim off any foam that rises to the top. Turn down the flame to a low and simmer for about 30 minutes, stirring occasionally. Carefully pour through a fine mesh strainer and, using the help of a spatula or spoon, mash the berries to extract all the juice - leaving only the seeds behind.

Store in a glass jar in the fridge and use on everything you want.