Monin Blackberry Syrup
Monin Blackberry Syrup is just one of a delicious range of flavours, used by coffee shops such as Costa Coffee and enjoyed across the country and further afield.
The bottles come in a 70cl Glass Bottle, and a 1l Plastic bottle variation which is ideal for bars, cafes and coffee shops, but can also be used at home.
The flavour of blackberries will evoke incredible memories in anyone who has spent a warm summer afternoon braving the threat of scratches and stings to hunt down the gloriously ripe, sun-warmed treats, to be later rewarded as they burst with juice and melted on your tongue.
This nostalgic flavour has been perfectly captured by Monin Blackberry Syrup.
This deeply fruity flavour can transport through all four seasons, even when youre tucking into blackberry and apple crumble on a cold winter day. The beautiful colour makes it an ideal addition to a range of different drinks and dishes and the fragrant sweetness enhances a number of other flavours.
A fruit with ancient origins
There is evidence to suggest that humans have been enjoying the delicious flavour of blackberry throughout history, with archaeological records as far back as 8,000 BCE.
The berries have been used medicinally in Europe for at least 2,000 years: blackberry leaves were commonly chewed and tea was made from the shoots of the plants, as this was thought to relieve pain, particularly in the mouth.
Blackberries are rich in vitamin C, which is why they were also used as a treatment for scurvy, and the Greeks thought that blackberries would cure gout.
Its not just the fruit of the blackberry plant that is historically significant: Native Americans used the stems to weave strong ropes, and people all over the world have used the leaves and roots to create dye for fabrics and even hair.
During the first World War, English children were given time off school to go blackberry picking and the fruit they collected was used to produce juice that was sent to soldiers to help keep them healthy while they were fighting.
Folklore in the UK has it that one shouldnt pick blackberries after Old Michaelmas Day (the 11th of October), and although this was said to be because the devil would have ruined them, it is likely that fruit still on the plant after this time was more likely to be affected by mould - which could make them toxic.
Blackberries around the world
Despite the popularity of blackberries in Europe and North America, the leading producer of blackberries for export is currently Mexico. Nearly every blackberry grown there is destined for the off-season markets elsewhere in the world to ensure a year-round supply.
The natural thorns that grow on blackberry bushes are a natural deterrent to grazing wildlife, preventing them from eating the shoots. However, the survival of the blackberry plant does rely on being pollinated by animals, particularly bees.
This is one of the reasons that blackberries are so appealing they need to attract the bees to feast on their nectar in order to be pollinated and continue to flower.
Depending on the area in which they are growing, blackberries also provide a vital food source for a variety of different animals, including bears, birds and myriad insects.
Baked apples and blackberries
The sweetness of blackberries and the crisp freshness of apples have long been considered a pairing that exemplifies the changing of the seasons. As the summer gives way to autumn, the point at which the ripest, juiciest blackberries are ready to pick at the same time as the young, sharp apples is the ideal time to make this spectacular dessert.
Children will soon be foraging for their own berries in the hedgerow, after sampling this deliciously fruity dish, especially when topped with a generous dollop of whipped cream.
You will need:
- 4 medium-sized Bramley apples
- 4 tbsp of clear honey
- ½ tsp of ground cinnamon
- The zest and juice of one large orange
- 250g of blackberry
- 100ml of whipping cream
- Whipped cream dispenser
- Cream chargers
- 30ml of Monin blackberry syrup
1. Preheat the oven to 170°C and core each of the apples, leaving a hole the size of a penny through the middle. Score a line into the skin all the way around the middle of each apple.
2. Place the apples into a shallow baking dish large enough to leave a little room round between them.
3. Mix the honey, orange zest and cinnamon together and distribute evenly between each apple, dropping it into the hole in the middle.
4. Pour the orange juice into the dish around the apples.
5. Roast the apples for around 40 minutes, occasionally spooning the juice over the apples.
6. When the apples are nearly cooked through, sprinkle the blackberries onto the apples and return the dish to the over for a further 10 minutes to soften the fruit and release the juices.
7. Add the Monin blackberry syrup and cream to a whipped cream dispenser, add a cream charger and shake to make a delicious blackberry flavoured creamy topping. Add a generous amount to the apples and enjoy!
Thanks to Monin Blackberry Syrup and cream chargers, you can quickly make your own delicious creamy toppings with a fraction of the effort. This amazing combination will add another dimension to any dish.