Serves: 3/4 to 1 cup




2 cups (approximately 3/4 pound) fresh blackberries, washed and hulled.
1/4 cup plus 1/2 tablespoon Turbinado sugar
3 tablespoons cold water
1 1/2 tablespoons fresh lemon juice, strained
2 1/4 teaspoons lemon zest
1/8 teaspoon nutmeg
3/4 teaspoon allspice


Place a 2-quart saucepan over medium-high heat.
Add blackberries, sugar, water, lemon juice, and lemon zest to saucepan.
Bring ingredients to a simmer. 
Stir until sugar is dissolved and the berries become soft, all the way through (20 – 30 minutes).
Empty the berries into a fine mesh sieve fitted over a bowl that holds at least 2 cups.
Use the back of a spoon to push the liquid through the sieve and into the bowl, leaving the solids in the sieve. 
Discard solids.
Place the resulting syrup in an airtight container and chill.  When cold, the syrup should coat the back of a spoon.
Keep chilled until ready to use.  May be used warm or cold.