This recipe here is the first one that I took a stab at since moving to Oregon. The farm I’m currently staying on has fresh, wild blackberries and a beautiful “forest” of rosemary (pictured below). If you have a farmer’s market near you, I’d recommend getting these ingredients fresh because you will absolutely notice the difference but, if not, it is still ridiculously tasty.
1 Cup blackberries
2 Large sprigs of rosemary
1 Cup cane sugar
1 Cup water
Add rosemary sprigs to saucepan and lightly toast to open up aromas.
Once rosemary is toasted, add water, sugar, then blackberries to the lowly heated saucepan.
Lightly muddle the blackberries to extract the juices and impart flavor on the syrup
Stir frequently on low heat until the mix begins to bubble and all the syrup is dissolved.
Once dissolved, remove from heat and let sit for 7-10mins before bottling for refrigeration.
Note: store in fridge for 7-10 days.