Blackberry Syrup

Blackberry Syrup

Servings:  Makes 1 ½ cups

1 cup sugar

1/3 cup water

zest from one lemon, ( 1 Tablespoon loosely packed)

12 oz blackberries, about 3 cups

 

1. In a saucepan on high heat, bring the sugar, water and lemon zest to a boil.  While boiling, stir frequently until the sugar is dissolved, 1-2 minutes. 

2. Add the berries and return to a boil.  While boiling, stirring frequently until the berries begin to soften and release juices, about 2 minutes.  Reduce to a simmer and cook until the liquid is reduced by half, 30-35 minutes. Store in an airtight container in the refrigerator.  

Serve on meringues, pound cake or angel food cake.