Absolutely gorgeous, Lindsay! I adore homemade applesauce and your blackberry version is a must-make-asap recipe. I have plans for this beautiful applesauce! Lovely styling and photography as always. Thanks ever so much for sharing, girl. Pinning!
5.0 from 1 reviews Blackberry Soda with Homemade Blackberry Syrup Print Author: Willow at Will Cook For Friends Recipe type: Drinks Ingredients For The Syrup 2 cups fresh blackberries, washed 1 cup granulated sugar cup water lime, juice and zest For the sodas Sparkling water (or ginger ale, or lemon-lime soda, or other sparkling beverage you want to add flavor to) Fresh blackberries or lime wedges, for garnish Instructions For The Syrup In a pot over medium heat, add the blackberries, sugar, water, lime juice, and zest. Let cook for 4-6 minutes, or until the blackberries have softened and can be easily squished against the side of the pot with the back of a spoon. Then, do that. Squish the berries with the back of the spoon until all of the berries are broken down. Make sure you're wearing an apron to protect your clothes from potential spatters. Once the sugar is completely dissolved and the berries are broken down, pour the syrup through a fine mesh strainer into a bowl. I suggest setting the bowl in the sink to help mitigate splashes. Oh, and definitely make sure you're wearing an apron for this part. Did I mention this stuff stains? Reserve the berry pulp for mixing into vanilla ice cream (you can thank me later), or spreading on toast. Let the syrup cool, then transfer to a tightly lidded bottle or jar and store in the fridge for up to a couple of weeks. For blackberry sodas: Add 2-4 TBSP blackberry syrup to a glass with ice. Top with sparkling water (about 8-12 oz., or to taste), and stir gently to combine. Garnish with fresh berries or a wedge of lime, and enjoy! Notes Makes about 1 cups syrup
To make these sodas boozy, add about an ounce of white rum, tequila, gin, or other liqueur. Enjoy responsibly. 3.2.2802
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There are records of blackberry leaf being used medicinally in ancient Greece. Hippocrates, Dioscorides and Pliny recommended them as herbal medicine. Two thousand years ago, the roman army doctor Galenos had his soldiers chew blackberry leaves to strengthen gums and build up physical resistance; today, we know it was the vitamin C and tannins in the leaves that he was counting on to boost immunity and heal wounds. The young shoots are incredibly high in antioxidants. Indeed, the USDA has shown blackberry shoots have more antioxidants than the berries.
Blackberry leaf tea is most commonly used as a herbal medicine to treat diarrhea, sore throats, and wounds. It is used to treat inflammation of the mouth and throat, mouth ulcers, gum inflammation and sore throat. Traditional uses also include the treatment of illnesses and ailments such as bleeding, slow healing wounds, fever, inflammation, cystitis, gout, infertility, vaginal discharge, flu, colds and cough. Because blackberry leaf tea is so high in tannins, it should not be consumed in large volumes because it can then lead to gastrointestinal upset, affect liver functioning and some nutrient absorption.
Between us, we covered both possibilities, and could have filled our containers three times over, easily. And they were good berries, the kind that confirm my belief that a good blackberry is better than any other berry, period.
Blackberries are produced on the canes of a perennial shrub. 'Arapaho' is a thornless, self-supporting blackberry and the following instructions are for this upright kind of blackberry. The roots live for more than two years and the canes take two years to finish their lifecycle. During the first year, the canes sprout and grow to their full height. Canes are produced from both the roots and the crown. They go dormant for the winter. In the second year the canes leaf, flower, and fruit. At the same time the roots are producing new first-year canes. After fruiting, the second-year canes die and must be be removed.
For best results, plant your blackberry bushes in early spring. Once your plants arrive, plant them immediately. If you cannot plant immediately, keep new arrivals cool and roots moist. To keep cool, it is recommended that you store in refrigerator or cool place.
The first BlackBerry device, the 850, was introduced in 1999 as a two-way pager in Munich, Germany.[10] BlackBerry was a solution devised by RIM for delivering e-mail over several different wireless networks.[11] The name BlackBerry was coined by the marketing company Lexicon Branding. The name was chosen out of about 40 potential names, because of the resemblance of the keyboard's buttons to that of the drupelets that compose the blackberry fruit, and the instant pronunciation which reflected the speed of this push email system.[12]
Small fruits are popular additions to the home garden. Blackberries, in particular, are productive and well suited for homeowners in most regions of North Carolina. Breeding programs have released a number of thornless varieties that are large, taste great, and because they have no thorns, are much easier to harvest than berries found in the wild. In addition, studies have shown that this fruit can help fight cancer, decrease cardiovascular disease, and slow down brain aging. Best of all, one blackberry plant can easily supply up to 10 pounds of delicious berries each year.
The core (technically the receptacle or torus) of the black raspberry fruit is hollow. The receptacle stays attached to the plant. In a blackberry, the receptacle is harvested with the plant and you eat it.
Erect and semi-trailing blackberry plants should be planted about 3 to 4 feet apart, while the trailing types need 6 to 8 feet between plants. They can be planted in the early spring several weeks before the last frost. Each plant can produce 10 to 20 pounds of fruit, so four to six plants will easily produce ample berries for a family of four.
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I recently googled blackberry sauce and your blog came up in the first page. I made it. I fell in love hard. I cannot stop talking about this sauce. Planning to pick more marionberries so I am able to can many jars of this make me smile goodness. The uses are endless; pork tacos, pork chops, salmon, brie, ice cream, cheesecake, and crepes. Thank-you so much for sharing this creation.
Being in Seattle, we are just hitting peak blackberry season (I have the best memories of picking near my childhood home every summer) and I have a big flat in my fridge just waiting to be turned into this gorgeous sauce!
I used to live on Vancouver Island. There are lots of wild blackberries but I planted a thornless blackberry plant in my yard. Just steps away to pick the berries and no thorns. I then pruned the plant each year. 0852c4b9a8
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