Last week it occurred to me I could use them to flavour other things, so I made a very simple blackberry syrup--and today I used it in a buttercream frosting for cupcakes.

Which puts you firmly in the tradition of capturing fleeting seasonal flavors through the magic of syrups, cordials, pickles, preserves, and what have you. (And I bet it would be the perfect ingredient to surprise someone with a radiantly hot-pink (and antioxidant-packed!) Valentine's Day Velvet Cake, parfait, cocktail, or whatever.)