Ingredients:

  • 12 oz fresh or frozen blackberries
  • 1 cup granulated white sugar
  • 1/2 cup filtered water
  • 1 tbsp fresh lemon juice
  • 1 pinch fine sea salt

Instructions:

  1. Combine the 12 oz blackberries, 1 cup sugar, 1/2 cup water, and a pinch of salt in your saucepan.
  2. Let them sit for 5 minutes before turning on the heat to let the sugar start its work.
  3. Set the heat to medium and stir occasionally. Cook until the water turns a light pink and the sugar dissolves completely.
  4. Use a potato masher to crush the berries as they soften. Crush until no whole berries remain and the liquid is a deep, murky purple.
  5. Bring the mixture to a gentle simmer, not a rolling boil.
  6. Simmer for 15 minutes until the liquid coats the back of a spoon.
  7. Remove from heat and stir in the 1 tbsp fresh lemon juice.
  8. Stir until the color visibly brightens to a vivid magenta.
  9. Pour the hot mixture through a fine mesh sieve into a heat proof bowl.
  10. Let the syrup sit at room temperature for at least 30 minutes. Wait until the steam stops rising and the syrup thickens further.
  11. Transfer the cooled syrup into a clean glass jar. Seal tightly and refrigerate once the jar is cool to the touch.