Bramble Syrup



  • 3 kg (6 lb) ripe blackberries
  • sugar
  • 300 ml (½ pint) water


Wash the fruit well and drain. Put it into a pan with the water and simmer, crushing the fruit frequently with a wooden spoon so that the juices flow. Simmer for about 45 minutes until the fruit has lost its juices, then strain through a jelly bag (muslin or clean tea towel) and measure the juice. Allow 350 g (12 oz) sugar to each 300 ml (½ pint) of liquid. Stir the sugar into the cold juice until completely dissolved. The syrup may be frozen or packed into small, screw-topped, soft drink bottles and sterilized. This syrup may be diluted with hot or cold water (it is excellent to relieve a cold) but is also delicious served undiluted over vanilla ice-cream or meringues.