Chile Blackberry Syrup Recipe

For those of you with summer blackberries on hand, you must must must try this recipe. It doesn't lake long, and you are left with enough sweet & spicy, chile-infused blackberry syrup to keep your taste buds tingling right into August. I clipped the recipe out of an issue ofGourmet Magazine years ago. Actually, here we go, it was September 2007. I switched up the chiles, made a few other tweaks, and have been using the syrup to spritz up sparkling water all week. It's also great swirled into yogurt, oatmeal, and crème fraîche. Other good ideas: use it to slather on buttered toast, drizzle over goat cheese, and I imagine it'd be a flashy, unexpected offering at any pancake, crepe, or waffle brunch.