Creme De Mure is a delicious dessert that is frequently linked to rich fruit flavors; the word “mûre” in French means “blackberry.” Preserving the rich flavor of summer blackberries and producing a year-round, adaptable product are two unique advantages of making it at yourself.
This syrup creates a velvety sensation by capturing the rich sweetness and subtle bitterness of blackberries. For an additional taste boost, it can be added to a range of foods and drinks or consumed on its own.
This recipe emphasizes accessibility and simplicity, using items you probably already have and simple, follow-along instructions. Because the blackberries need to macerate for a few days, this recipe calls for some patience, but the wait will be well worth it. Let’s get started and examine the detailed instructions for creating your own Creme De Mure.
Ingredients
For this recipe, you will need the following ingredients:
500g of fresh blackberries – The highlight of the concert is the blackberry. For optimal effects, it is crucial to use the freshest berries available. During blackberry season, you can either buy these from a local store or pick them yourself. The syrup’s rich flavor and deep color come from fresh blackberries, but frozen ones can also be used.
250g of sugar – Sugar is essential to balance out the tartness of the blackberries and to create the syrupy texture.
500ml of medium-bodied liquid – This acts as the base for the syrup, helping to extract the blackberry flavor. Choosing a liquid with mild flavor allows the blackberry to shine through.
1 tsp of lemon juice – This helps to balance the flavors and enhance the natural tartness of the berries.
Sterilized bottle or jar – To store the finished product.
Equipment
Large saucepan
Strainer or muslin cloth
A bottle or jar for storage
Wooden spoon for stirring
Creme De Mure Recipe
1. Preparing the Blackberries
To begin, wash the blackberries well to get rid of any dirt or debris. To prevent the fruit from getting bruised, carefully rinse them under cold water. To drain the extra water after washing, place them aside in a colander.
After cleaning, put the blackberries in a big basin. The magic starts now: the blackberries will go through a process called maceration, which breaks them down and softens them so their juices may be released. As they are combined with a liquid basis, this occurs gradually.
2. Making the Blackberries macerate
Add the medium-bodied liquid to the bowl containing the blackberries once they are ready. Gently stir the liquid and blackberries together with a spoon or clean fingertips. Make sure the bowl is sealed but still ventilated by covering it with a towel or plastic wrap after mixing. For two days, the dish should be left in a cold, dark spot where it won’t be disturbed.
The blackberries will soften and release their natural juices during this time, resulting in a rich, flavorful liquid basis. Because it enables the blackberries to properly absorb their flavor, this step is essential.
3. Pulling the Blend
The blackberry combination needs to be strained after two days of maceration. To separate the liquid from the berry solids, carefully pour the mixture into a clean container using a strainer or muslin cloth. To get as much juice out of the blackberries as you can without pushing the pulp through the strainer, gently press or squeeze them.
Your blackberry drink should now be dark and rich in color. Since the solids have already imparted their flavor to the liquid, discard them.
4. Making the syrup
Then, transfer the blackberry liquid that has been drained into a big pot. To the mixture, add the lemon juice and sugar. Lemon juice serves as a natural preservative in addition to improving the flavor.
After the sugar has completely dissolved, place the saucepan over medium heat and whisk continuously. After dissolving, lower the heat and simmer the mixture for ten minutes or so. As a result, the liquid can become slightly thicker and more syrupy.
Avoid letting the mixture boil too quickly as this may burn the syrup or change its flavor. To avoid sticking, stir from time to time.
5. Bottle and Cooling
Take the saucepan off of the burner as soon as the syrup has thickened to the consistency you want. Let the mixture cool until it reaches room temperature. Pour the syrup into a sterile bottle or jar after it has cooled. To maintain the syrup’s freshness, make sure the container is airtight.
Your handmade blackberry syrup is now prepared for usage. Store it in a cold, dark location or in the refrigerator if you plan to preserve it for extended periods of time. If stored correctly, the syrup should keep for several months.
See also: Blackberry and apple crumble cake
Tips and Suggestions
Alternatives: Try using blueberries or raspberries in place of blackberries if they’re not in season. You will still get a tasty, fruity syrup if you follow the same procedure.
Thickening: You can boil the mixture for a few more minutes if you want a thicker syrup. Avoid overcooking the syrup as this might make it overly thick and challenging to pour.
Serving Suggestions: There are so many uses for this blackberry syrup. For a fruity touch, you may sprinkle it over yogurt, ice cream, or waffles. It’s also excellent for adding flavor to baked products and sparkling water to make delightful drinks.
In summary
Preserving the natural flavor of blackberries while producing your own Creme De Mure is a satisfying procedure. These easy methods will let you make a homemade syrup that will give your favorite foods and beverages a berry flavor boost.
Although the procedure is simple, the berries must macerate for a while. Nevertheless, the outcome is well worth the wait, providing you with a tasty syrup that has numerous applications.
