Look for tartaric acid—a naturally occurring 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. Makes about 10 cups.
- 5 cups fresh or frozen blackberries
- 6 cups bottled spring water
- 1 heaping Tbs. tartaric acid
- 6 cups granulated sugar, or to taste
- 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 very gently, and discard 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.
- Serving Size: Serves 40
- Calories: 120
- Carbohydrate Content: 32 g
- Sugar Content: 30 g