As Blackberries start to ripen, this is a GREAT base recipe that you can make up to a week in advance and store in your fridge. I’ll post a couple of drinks next week! Jalapeno adds a lot of heat, but you could certainly leave that out if you want a non spicy syrup!

Ingredients (makes 1 ½ cups)

• 1 cup Sugar
• 1 cup water
• 1 cup fresh or frozen blackberries
• 1 jalapeno pepper, minced

Directions

• Combine the sugar and water in a small pot and bring to a brief boil over medium heat.
• Transfer the syrup to a blender and add the blackberries and the jalapenos. Blend until smooth. To extract the seeds, pour through a fine mesh strainer into an airtight container or mason jar. Refrigerate for up to 1 week.

Inspired by Heather Cristo’s Blackberry Jalapeno Margaritas.