Blackberry Acid


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.

  • SERVINGServings


  • 5 cups fresh or frozen blackberries
  • 6 cups bottled spring water
  • 1 heaping Tbs. tartaric acid
  • 6 cups granulated sugar, or to taste


  1. 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.
  2. Strain berries, pressing only very gently, and discard berries. Pour liquid into a saucepan, and add sugar.
  3. 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.
  4. To serve, pour 2 ounces or more of blackberry acid over crushed ice in a glass, and fill with still or sparkling water.

Nutrition Information

  • Serving Size: Serves 40
  • Calories: 120
  • Carbohydrate Content: 32 g
  • Sugar Content: 30 g