Blackberry Syrup

From the kitchen of Carly

Tart blackberries meet pure maple syrup in this deep purple sauce that clings to pancakes and yogurt with serious intention. Lemon brightens the berry sweetness, while simmering concentrates the fruit into something thick and spoonable. Make it ahead for lazy mornings.

Prep
n/a
Cook
n/a
Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 11 10-ounce bag frozen blackberries, thawed
  • 13 tablespoons fresh lemon juice
  • 12 tablespoons sugar
  • 11 cup pure maple syrup

Instructions

  1. Bring blackberries, lemon juice, and sugar to a boil in a medium saucepan. Reduce heat and simmer, stirring occasionally, until berries soften and juices thicken slightly, 10–15 minutes. Remove from heat; stir in maple syrup. Let cool slightly before serving.

  2. DO AHEAD: Syrup can be made 1 day ahead. Let cool; cover and chill.