Blackberry syrup with vanilla and amaretto

Ingredients for 1 servings:

• 700 g blackberries
• 200 ml water
• 200 g cane sugar
• 1 piece(s) vanilla pod(s), approx. 1/3
• 1 tbsp Amaretto

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

First, make blackberry juice from blackberries and water. To do this, clean the blackberries, bring them to a boil with the water, and simmer for about 10 minutes. Then strain the juice through a fine sieve – or better yet, a cotton or cheesecloth. In my case, this yielded about 400 ml of juice. Tip: Alternatively, you can of course extract the blackberry juice using a juicer. Now bring the blackberry juice to a boil again with the cane sugar, a small piece (about 1/3) of vanilla pod, and the Amaretto, and simmer for about 3 minutes. Finally, simply pour the syrup into prepared (boiled or otherwise sterilized) bottles and seal them immediately. Of course, a completely alcohol-free version of the syrup can also be made without the Amaretto, using a drop of bitter almond oil instead. This yields about 450 ml of syrup. Unfortunately, I can’t give any information on its shelf life—we consume the syrup very quickly—e.g., with mineral water or sparkling wine. In any case, it’s best to keep the syrup cool.