Blackberry Bourbon Syrup

I'm finicky about breakfast foods and even more finicky about foods involving syrup. I like variety and making my own syrups gives me the opportunity to experiment and lately, my cooking has involved a bit of experimenting with alcohol. Bourbon, for example, provides a distinct and unique flavor in the right recipes and can really highlight a dish.

This blackberry bourbon syrup has multiple uses; pour over your breakfast, breads, ice cream and other desserts, or use in a cocktail.

This syrup will also make a nice additive to any gift basket or gathering.

2 pints blackberries

3/4 cup brown sugar

1/4 cup white sugar

1/4 tsp maple syrup (optional)

1/4 cup bourbon* (to taste)

1/4-1/2 cup water

1 tbs lemon juice

*to taste: adjust ingredients according to your preferences.

Add all of your ingredients to a good size pot and bring to a boil over medium-high heat. Stir frequently, making sure that all of the sugar dissolves. Mash berries as you go, this helps them break down faster.

After about 5 minutes of boiling, lower heat and simmer. Keep stirring periodically and checking for consistency. You want the mixture to coat your spoon. This is usually 20-30 minutes.

When your syrup is done, you have two options: allow to cool and then store in an airtight container (in the fridge the syrup will last a couple weeks) OR transfer to cheese cloth and strain the seeds out before bottling. I usually don't strain the seeds and rarely notice.