Black and Blue Berries in Ginger Syrup

black-blueberries-ginger Recipe
Yunhee Kim
Prep: 5 minutes; Cook: 7 minutes; Stand: 5 minutes.

Yield:

Makes 4 servings (serving size: 1 1/4 cups)

Nutritional Information

Calories 136
Fat 1 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 2 g
Carbohydrate 34 g
Fiber 6 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 12 mg
Calcium 44 mg

Ingredients

2 cups water
2 1/2 cups blackberries, divided
1/3 cup turbinado or granulated sugar
2 (1-inch) pieces peeled fresh ginger, thinly sliced
2 (3-inch) strips lime zest
2 tablespoons fresh lime juice
2 cups blueberries
2 cups lemon sorbet (optional)

Preparation

1. Bring 2 cups water, 1/2 cup blackberries, sugar, ginger, and lime zest to a boil over medium-high heat in a saucepan, stirring just until sugar is dissolved. Boil for 5 minutes. Remove saucepan from heat, and let stand, covered, for 5 minutes. Pour mixture through a fine strainer set over a bowl; don't press on solids. Reserve the syrup, discarding the blackberries. Then stir in the lime juice.

2. Add the remaining 2 cups blackberries and blueberries to the syrup. Serve over 1/2 cup lemon sorbet, if desired.

Note:

Lori Longbotham,

May 2008
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