We are lucky in that we are blessed with blackberries. Even after eating a lot of them fresh and giving them to friends, we freeze quite a few 2-cup bags. Throughout the year we have many blackberry cobblers and also add these gems to our morning yogurt.
Now that the season will soon be upon us I need to move some blackberries out of that prime real estate known as the freezer. Last year I found a way to use up some of those blackberries by making Blackberry Syrup which we enjoyed all summer long. I’m writing about this now since the mixture needs to sit in the refrigerator for three weeks before drinking.
It’s an easy recipe and also tastes so refreshing on those hot summer days after working out in the garden.
Blackberry Syrup
8 cups blackberries
3 cups sugar
4 teaspoons of stevia (You can also use an additional 4 cups of sugar instead of the stevia)
2 cups water
2 tablespoons + 2 teaspoons of tartaric acid (purchase through beer and wine brewing supply stores or websites)
Mix all of the ingredients in a large glass jar and cover. Let stand for 24 hours, stirring occasionally. Strain through cheesecloth and discard berries. Place syrup in sterilized jars and cover with cheesecloth secured with a rubber band or the canning jar ring. Store in a cool, dark place for 3 weeks. After the 3 weeks, store the syrup in refrigerator.
Now once the syrup is done, add 2 ounces or more to taste, to a glass of seltzer water. I guess the syrup could be used over pancakes or ice cream, but never tried that.
I substituted one teaspoon of stevia for each of the four cups of sugar. I was hesitant to substitute stevia for all of the sugar since I wasn’t sure how that would work. However, this year I may substitute stevia for another cup or so, cutting down the calories even more.
It is a great summer beverage, a drink popular in the south before colas. I’ll be making it in the next couple of weeks so we’ll have our supply for the summer heat – whenever that gets here!
Looks so yummy! I never thought about making syrup! I picked wild blackberries last fall and meant to make jam but they’re still in the freezer 🙁 I think I’ll wait for this summer’s blackberries and then make one big batch of jam next fall.
Blackberry cobbler sounds good too 🙂
What brand of Stevia do you use? I think if I added three teaspoons of mine it would be so sweet that I couldn’t eat the resulting syrup. However I’m not particularly fond of the brand I have now because it has a bitter aftertaste.
Angela, we use NOW stevia extract. It is pure stevia and does not have a bitter aftertaste. (I know what you mean about aftertaste – Yuck!) The 4 teaspoons of stevia are added with the sugar and all. One teaspoon of stevia equals one cup of sugar. Of course, this syrup can be made with sugar. Or you could use less sugar.
Then after three weeks you only use two ounces or more of this syrup per glass of seltzer water. Hubby likes his sweet so he uses three to his tall glass. I don’t like it real sweet so I use a little more than one ounce per glass. This batch makes three pints.
Sorry I’m so late responding to you. I used to be notified of new comments but guess it doesn’t work anymore! Thanks for dropping by.
Lyndah,
I’m a little confused about recipe. After letting it sit for 24 hours you store it in sterilized jars covered only with cheesecloth for 3 weeks? Air can get into jar while it sits in a cool place for 3 weeks? Or do I cover the jars with cheese cloth before sealing them? Thank you for getting back to me!
Henry
Henry, Yes, after letting set for 24 hours (I cover the bowl), I pour it into sterilized jars covered with only cheesecloth for 3 weeks. I use the ring to keep the cheesecloth on the top. I put them in the refrigerator. After three weeks I take off the cheesecloth and put the lid on and put them back the refrigerator. Does that help? Lynda