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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.
- 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
- 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