Great flavor and aroma but needs color.
By: Mark Rudolph | November 5, 2009
I use your Blackberry to enhance different sauces Lamb demi glace and balsamic reduction are two. I would like to see more of the blackberry red / purple color. I find it too brown. I know it's difficult but perhaps if you raise it's acidity the reds will pop.
38 of 52 people found this review helpful.
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Cook's Blackberry Extract
By: Lee Pike | October 12, 2010
I could not find blackberry extract anywhere until I came to your site. Using your blackberry extract I made the best sugar free blackberry lemonade a person could want. My family loved it.
6 of 11 people found this review helpful.
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