Black and Blue Berries in Ginger Syrup

black-blueberries-ginger Yunhee Kim


  • 2 cups water
  • 2 1/2 cups blackberries, divided
  • 1/3 cup turbinado or granulated sugar
  • 2 (1-inch) pieces peeled fresh ginger, thinly sliced
  • 2 (3-inch) strips lime zest
  • 2 tablespoons fresh lime juice
  • 2 cups blueberries
  • 2 cups lemon sorbet (optional)


1. Bring 2 cups water, 1/2 cup blackberries, sugar, ginger, and lime zest to a boil over medium-high heat in a saucepan, stirring just until sugar is dissolved. Boil for 5 minutes. Remove saucepan from heat, and let stand, covered, for 5 minutes. Pour mixture through a fine strainer set over a bowl; don't press on solids. Reserve the syrup, discarding the blackberries. Then stir in the lime juice.

2. Add the remaining 2 cups blackberries and blueberries to the syrup. Serve over 1/2 cup lemon sorbet, if desired.

    Prep: 5 minutes; Cook: 7 minutes; Stand: 5 minutes.
  • Yield: Makes 4 servings (serving size: 1 1/4 cups)

Nutritional Information

Calories per serving: 136
Fat per serving: 1g
Saturated fat per serving: 0.0g
Monounsaturated fat per serving: 0.0g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 2g
Carbohydrate per serving: 34g
Fiber per serving: 6g
Cholesterol per serving: 0.0mg
Iron per serving: 1mg
Sodium per serving: 12mg
Calcium per serving: 44mg