Blackberry syrup with cinnamon

Name: Blackberry syrup with cinnamon
Ingredients: 700-800 g blackberries; 1200 ml water; 2 kg sugar; 1 lemon; 1 cinnamon stick

Syrup - Blackberry syrup with cinnamon by Iolanda P. - Recipia

Cinnamon stick simmers with the blackberries in blackberry syrup until it reaches a consistency close to honey. The strained juice, sugar and lemon make a thick, fragrant homemade fruit syrup, good for pouring into bottles or diluting with water. I put a few drops over plain yogurt. Prep time: 25 minutes. Cook time: 45 minutes. Total time: 70 minutes. Servings: 100. About 80 kcal and 0 g of protein per serving.

Ingredients

700-800 g blackberries
1200 ml water
2 kg sugar
1 lemon
1 cinnamon stick

Preparation

1. Wash and sort the blackberries, then leave them to drain. Blend them with an immersion blender and press the pulp through a strainer; you’ll get about 800 g of concentrated juice. Allow 25 minutes for prep. 2. Pour the juice into a large pot and add 1200 ml of water, until you have about 2 l of liquid. Add the sugar, the juice of half a lemon and the cinnamon stick. 3. Bring the liquid to a boil, then simmer over low heat for 45 minutes, stirring from time to time. Skim off the foam as it forms; the syrup is ready when it has the consistency of honey on a small plate. 4. Turn off the heat and add the juice of the other half of the lemon. Pour the hot syrup into bottles that can withstand hot liquids.

Notes

Very ripe blackberries blend easily and give more juice; firmer ones may take a little more patience to strain. A fine-mesh sieve catches the seeds better, and you can leave the pulp to drain without pressing it. If you use frozen fruit, thaw it completely and keep the liquid it releases too. Let the bottles cool, then store them in the fridge. You can drizzle it over pancakes in a thin layer. For a different aromatic note, replace the cinnamon stick with one star anise.