Blackberry Mint Syrup Food

BLACKBERRY SYRUP

Steps:

• Mix the blackberry juice and sugar, bring to a boil. Boil rapidly for 2 minutes. Skim off foam. Pour into HOT sterile jars or bottles.
• This makes a thin syrup (like true maple syrup). If you want it slightly thicker, you can add a small amount of powdered pectin (less than half a 2 ounce box) to the cold syrup and sugar mixture.

BLACKBERRY SIMPLE SYRUP

Steps:

• Combine the blackberries, water, sugar, and lemon juice together in a saucepan over medium-high heat.
• Bring to a boil and mash the berries with a potato masher.
• Turn the stove off and allow the flavors to mingle for 10 minutes.
• Pour the mixture through a very fine strainer into a glass jar.
• Store sealed in the refrigerator. Enjoy.

BLACKBERRY MOJITO RECIPE

Steps:

• In a Boston shaker, muddle limes, mint leaves, blackberries, and simple syrup until pulverized. Add rum and ice and shake for 10 seconds.
• Pour contents into a glass (no straining) and top with two ounces of club soda. Stir and garnish with mint leaves and blackberry.

BLACKBERRY MINT MARGARITA

Steps:

• In a shaker, muddle 6 blackberries with the mint and sugar syrup.
• Add ice, tequila and lime juice.
• Shake well.
• Pour into a rocks glass. Do not strain. Top with the top remaining berries.

PEACHES & BERRIES WITH LEMON-MINT SYRUP

Steps:

• Combine peaches, blueberries, lemon juice, sugar and mint in a serving bowl and toss. Cover with plastic wrap and refrigerate until ready to serve (up to 6 hours).
• Right before serving, add raspberries and blackberries and toss gently. Taste and add a bit more sugar if necessary. Garnish with a sprig of fresh mint.

BLACKBERRY SHRUB

Steps:

• Place fruit and cinnamon stick in a sterilized pint jar. Bring vinegar just to a boil; pour over fruit, leaving ¼-in. headspace. Center lid on jar; screw on band until fingertip tight. Refrigerate for 1 week., Strain vinegar mixture through a fine-mesh strainer into another sterilized pint jar. Press solids to extract juice; discard remaining fruit., Bring sugar and water to a boil. Reduce heat; simmer until sugar is dissolved. Cool slightly. Stir into vinegar mixture; shake well. Store in the refrigerator up to 2 weeks. , To serve, drink 1-2 tablespoons or add to a glass of ice, top with sparkling water and garnish with fresh blackberries.

BLACKBERRY-MINT SYRUP

Steps:

• Stir 1/4 cup water, sugar and mint in medium saucepan over medium heat until sugar dissolves and syrup comes to simmer. Remove from heat. Cover and let steep 5 minutes. Add thawed blackberries with juices, reserved blackberry puree from Frozen Blackberry-Cream Pops, and cassis. Transfer mixture to blender and puree until smooth. Strain sauce into medium bowl, pressing on solids to extract as much liquid as possible; discard solids in strainer. Chill until cold. (Can be prepared 2 days ahead. Cover and keep refrigerated.)