"Heaven is the face of a sweet maple syrup kiss" - S.C.C.



Saturday, April 17, 2010

Lazy Days

I didn't think it possible.
Fresh squeezed lemonade.
Improved.

For all my fellow lemon sippers, I present to you:

Chile Blackberry Syrup
From Gourmet, slightly adapted

2 dried pasilla chiles (1/2 oz.)* 
2 cups sugar
1 and 1/2 cups water
1/4 cup fresh lemon juice
3/4 cup blackberries (3.5 oz.) **

Remove stems from chiles. Break chiles, with seeds, into a medium saucepan. Add sugar, water and lemon juice. Bring to a boil and reduce to about 2 cups.
triple batch
Puree blackberries in a blender, then force through a fine mesh sieve into a heat proof bowl. Discard seeds. DO NOT clean blender.

Puree reduced chile mixture in blender (Be careful blending hot liquids!). Strain this mixture through sieve into the heatproof bowl. Discard solids. Whisk mixture and cool to room temperature.
Cover and refrigerate until ready to use. May be kept in fridge for 1 month.

*I just use the ones that come in a bag in the Mexican grocery section. Not sure if they are pasillas since the kind I get doesn't say what they are!
**Frozen thawed blackberries work great. I actually haven't even tried fresh ones yet in this recipe!




Try a tablespoon or two in your lemonade. 
The syrup adds a taste of fruit-iness combined with a hint of zing.
Delish!

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