We’ve all been there. You go to an event, a party or a restaurant. You eat or drink something memorable, and then many years later realize that you wish you could have that treat again. The Purple Cow is one of those memories for me.
Years ago, my best friend was a dairy princess. Every once and awhile I would get to go with her as she fulfilled her duties. I guess you could say that I milked her title for all it was worth. One of those duties was working at the Dairy Farmers of Washington’s booth at the state fairgrounds. They made Purple Cows. Now you can too.
- 1 pound blackberries
- 1/2 cup sugar
- 1 teaspoon fresh lemon juice
- Dash of sea salt
- 3/4 cup cold water
- 1 tablespoon cornstarch
First things first, we make the blackberry syrup. Place all ingredients into a saucepan.
Stir well. Using a potato masher, mash the blackberries. Turn heat to medium-high and bring to a boil. Stir for a couple of minutes until syrup thickens.
If desired, press syrup through a fine sieve.
You should end up with about 2 cups of lovely homemade blackberry syrup. This syrup can be used on pancakes, waffles, crepes or in Purple Cows.
Allow syrup to cool.
- 1 1/2 cups blackberry syrup
- 2 liters Fresca
- 1/2 gallon blackberry ice (or vanilla) cream
After the syrup is made, Purple Cows are so very easy to make. You just need your blackberry syrup, Fresca pop, and blackberry ice cream.
In 6 large glasses (I recommend at least a 24 ouncers) place 1 1/2 scoops of blackberry ice cream and 1/4 cup of the blackberry syrup per glass.
Fill the glasses the rest of the way with lemon lime pop (about 2 each). Give your drink a slight stir then add a straw & spoon. It pays to have friends in high places… or at least connections with dairy farmers.