Blackberry Syrup

June is one my favorite months in the mid-Atlantic region, since berries are in season. I made a quick blackberry syrup to go with the crepes I made for breakfast. This syrup is also great over pancakes or ice cream!

For the crepes, I used Emmy's recipe, which only makes 6-8, perfect for our family.

This syrup recipe only makes enough for 2-3 people, but it is easily doubled or tripled.

Ingredients:

• 1 C. blackberries
• 2 Tbsp. sugar
• 1/2 a lemon, juiced and zested
• 1/2 tsp. corn starch
• 1 Tbsp. water

In a small saucepan over low heat, combine the blackberries, sugar, lemon juice, and zest. Simmer for 5-10 minutes, until the berries begin to break down. Mix the corn starch and water in a small bowl to make a "slurry". Add the slurry to the berry mixture and continue cooking for 1-2 minutes more; the syrup will thicken. Turn off the heat and cool for several minutes before serving.