Blackberry Syrup

Directions

1. 1
   In a medium saucepan, bring the blackberries, sugar, water, and lemon juice to a boil. Reduce heat and simmer until berries are falling apart and sauce has thickened just a bit, 20 to 25 minutes.
2. 2
   Strain the sauce through a fine mesh sieve, pushing to extract all of the liquid from the berries.
3. 3
   Transfer to the refrigerator; sauce will thicken as it chills. Store in an airtight container in the refrigerator for up to two weeks.
4. 4
   Notes: This isn't a particularly thick syrup since it doesn't get any help from added thickeners. The key here is reducing it down to your desired thickness, and allowing it to chill.
5. 5
   Any mix of berries can be used, such as strawberries, blueberries, and raspberries.
6. 6
   To make blackberry-maple syrup, reduce the sugar by half and stir in a few tablespoons of pure maple syrup after straining.