Recipe
Blackberry leaf syrup
- Herb:
- Blackberry Rubus fruticosus
- Method:
- Syrup
- Plant part:
- Leaf
About 45 minBeginnerRecipe science profile
Procedure
- Simmer 2–3 tsp dried leaf in 400 ml water for about 10 minutes, then strain.
- Stir in honey or sugar.
- Store chilled; species aggregate — harvest only after identification.
Extraction
- Water:
- 400 ml
- Herb:
- 2–3 teaspoons of dried leaf as specified in the recipe
- Pour temperature:
- 100 °C
- Boil:
- 8–12 min
- Solvent:
- Water, then sweetening.
- Shelf life:
- Store refrigerated after sterile filling at home, for a short to medium period.
- Target compounds:
- Polar and tannin fractions under heat exposure; a different aroma from fresh fruit.
Why it works
Longer simmering of leaf usually draws more tannins and darker pigments than a short infusion; a sweet syrup is a culinary concentrate, not a pharmaceutical extract. For species aggregates, reliable plant identification matters.
Related
Blackberry — Herb card
Syrup — Processing method detail