Prepare with the addition of spices or herbs. Add sugar to taste. (At Weaver’s Phoebe added basil to this recipe.)
The juice can also be used to create blackberry jelly (following Ball or SURE-JELL guidelines for grape jelly). USES: lemonade • syrup for cocktails / beverages • vinaigrettes • puddings/baking • ice cream • tint icing Cooking tip: Juice can be used immediately, frozen or preserved by sterilized canning.
If canning, allow to settle and scoop the juice, discarding the solids that settle at the bottom. Add 1/4 teaspoon ascorbic acid per quart for canning or to keep color bright.
Find it online: https://www.weaversorchard.com/blackberry-salad-jam-refresher/