Blackberry Acid
Description
Look for tartaric acid, a naturally occuring compound, at baking supply or home brewing supply stores and some health food stores. Without tartaric acid, this "acid" becomes a syrup. Use this blackberry acid in wine spritzers and iced beverages such as lemonade.
Ingredients
5 cups fresh or frozen blackberries
6 cups bottled spring water
1 heaping tbsp tartaric acid
6 cups granulated sugar, or to taste
6 cups bottled spring water
1 heaping tbsp tartaric acid
6 cups granulated sugar, or to taste
Methods/steps
Put berries in a heat-resistant, nonreactive container
Bring water to a boil in a large saucepan over medium heat
Stir in tartaric acid, and pour mixture over berries
Allow to cool
Cover, and let rest overnight
Strain berries, pressing only ver gently, and disgard berries
Pour liquid into a saucepan, and add sugar
Heat and stir over very low heat until sugar is dissolved
Remove from heat, and cool acid
Store in refrigerator for 1 week before using
To serve, pour 2 ounces or more of blackberry acid over crushed ice in a glass, and fill with still or sparkling water
Bring water to a boil in a large saucepan over medium heat
Stir in tartaric acid, and pour mixture over berries
Allow to cool
Cover, and let rest overnight
Strain berries, pressing only ver gently, and disgard berries
Pour liquid into a saucepan, and add sugar
Heat and stir over very low heat until sugar is dissolved
Remove from heat, and cool acid
Store in refrigerator for 1 week before using
To serve, pour 2 ounces or more of blackberry acid over crushed ice in a glass, and fill with still or sparkling water
Additional Tips
Look for tartaric acid, a naturally occuring compound, at baking supply or home brewing supply stores and some health food stores. Without tartaric acid, this "acid" becomes a syrup. Use this blackberry acid in wine spritzers and iced beverages such as lemonade.
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