Blackberry Acid
Look for tartaric acida naturally occurring compoundat 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.
Get full access to Outside Learn, our online education hub featuring in-depth yoga, fitness, & nutrition courses, when you sign up for Outside+.
Look for tartaric acida naturally occurring compoundat 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.
Ingredients
- 5 cups fresh or frozen blackberries
- 6 cups bottled spring water
- 1 heaping Tbs. tartaric acid
- 6 cups granulated sugar, or to taste
Preparation
- 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.
Nutrition Information
- Serving Size Serves 40
- Calories 120
- Carbohydrate Content 32 g
- Cholesterol Content 0 mg
- Fat Content 0 g
- Fiber Content 0 g
- Protein Content 0 g
- Saturated Fat Content 0 g
- Sodium Content 0 mg
- Sugar Content 30 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g