I can't think of a more delectable way to embrace the bridge from spring into summer than with this syrup tickled with fairy dust from mimosa blooms & the sweet tartness of foraged blackberries! It's a wonderful way to add some zing to pancakes, ice cream, tea or even a sparkling, bubbly beverage.
Season to harvest: Late spring, early summer
Yield: 12 oz
1 pint blackberries
1 cup mimosa blooms
1 cup sugar
1 cup water
1 TBS lemon juice
Place the blackberries, mimosa blooms (without green brackets), sugar, and lemon juice in a medium saucepan over medium heat on the stove. Use a fork to gently mash the berries to bring out the juices.
Add the water and stir to combine. Simmer, stirring occasionally, until the sugar is dissolved and the mixture has thickened slightly. 10-20 minutes
Take off heat & let the mixture cool to room temperature, then strain through a fine mesh sieve into a container.
Store for up to 2 weeks in the fridge or do water bath canning to make shelf stable for a year.