Homemade Blackberry Syrup - 101 Cookbooks - FOOD TIPS USA " "

Homemade Blackberry Syrup – 101 Cookbooks

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The next time you have blackberries on hand, please make this recipe. It doesn’t lake long, and you are left with enough sweet & spicy, chile-infused blackberry syrup to keep your taste buds tingling for a good stretch. I clipped the recipe out of an issue of Gourmet Magazine years ago, September 2007, and enjoy it  every year when berries are in season.

Blackberry Syrup: The Recipe
Over the years I’ve made this syrup experimenting with a range of chiles. Play around! Broadly speaking, it’s easy to adjust the spiciness to your liking. My advice is to make notes so you know your preference for future batches.
A Special Syrup: How To Use It
The ways to enjoy this syrup are endless.

Use it to spritz up sparkling water.
Swirl it into yogurt, oatmeal, or crème fraîche.
Slather on buttered toast or skillet cornbread.
Drizzle over goat cheese.
Use as a topping for pancakes, crepes, or waffles.
Jazz up tapioca pudding.

Use it in Cocktails
Gourmet highlighted their original version of this blackberry syrup alongside a bourbon-based cocktail (it was a Briar Patch), and a version of a Desert Sunrise. If you think of it as a homemade spicy grenadine, you can imagine all sorts of cocktail applications (and non-alcoholic cocktails as well). 
Even More Ideas
I keep thinking about working this syrup into a cheesecake. You know how Humboldt Fog goat cheese has a thin layer of vegetable ash running through it? What if, using that as inspiration, you had a thin vein of the chile blackberry syrup run through the cream cheese filling. You’d only see it after slicing into the cake? Or you could use it in a simple vinaigrette, or as part of a fruit salad. There are a lot of other ideas down in the comments, and I’ll put a few highlights in the next section.
Blackberry Syrup: How *You’re* Using It
You’ve shared so many great ideas over the years in the comments. A few favorites:

Payel says, “it is great on top of strawberry ice cream, with french toast or with chilled white wine to make kirs.”
Kate dovetails with this sentiment saying this syrup was amazing over vanilla bean ice cream topped with roasted pecans.
On the savory front FCnoted, “I used this smoky syrup in a marinate to prepare tempeh peach kebabs.”
Sharon suggested a bruschetta with a slice of chevre blanc, grilled with a drizzle of this and maybe a sprig of rocket.

Lastly, you’ll have enough to gift some syrup to friends. You can print up little tags with recipe suggestions for a thank-you or housewarming treat. Enjoy!
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