There are still a few months until summer gets here. It has been an interesting weather year in Los Angeles. With the early prediction of strong El Nino, we thought it would be raining like cats and dogs for days from January to March. But instead, there were only 2 strong storms so far. It hasn’t been cold either. I barely took out my down feather coat. There are many moments that makes us think summer is already here. It has been too warm. It even reached 90˚F (32˚C) a few times. It is not normal! Summer isn’t my favorite season. I can’t stand heat! BUT there is one thing that I love about summer. That one thing is BERRY! Drowning in that ripe and sweet berries is my dream every summer.
The other day, I saw these beautiful juicy blackberries in the market. I knew I have to start the berry season early! After some thoughts, I have decided to make a syrup. By making it into a syrup, I can concentrate that intense berry flavors. The syrup is very basic. Some fresh blackberries, water, lemon juice, sugar and a few ginger pieces. That ginger brought a nice aroma, little kick and warmth. Not only this syrup is incredible, there are a million ways to use it too. Perfect to pour over pancakes, ice cream, panna cotta, cocktails (recipe coming next week), ice tea, and even to make a salad dressing! Don’t you wish you have a jar now?
Blackberry Ginger Syrup
About 1 cup
– 1 pound fresh or frozen blackberries
– ¼ cup water
– ¼ cup fresh lemon juice
– 1/4 cup plus 2 tablespoons – ½ cup sugar
– 6 ginger pieces (1x1x¼-inch)
- If using frozen blackberries, thaw them in room temperature for about 30 minutes.
- For the ginger pieces, smash them with the side of the knife until they break slightly, but still intact. Set aside.
- In a medium saucepan, add the blackberries, water, lemon juice, ¼ cup plus 2 tablespoons sugar. Stir and bring to boil. Reduce to a simmer and cook for 10 minutes. Add the ginger pieces and continue to simmer until the berries are broken apart and sauce has slightly thickened, about 15 minutes.
- Strain the sauce through a fine mesh sieve to a medium bowl. Using a spoon or spatula to push out as much pulps as you can. Let the syrup sit at room temperature and cool. Syrup will thicken a bit as it chills. Transfer to an airtight container and store in the fridge for up to 2 weeks.
- To easy remove ginger peel, use a metal spoon to scrap off the peel.
- The sizes of the ginger pieces can be an estimate.
(Adapted from The Kitchn)