I enjoy this Blackberry Simple Syrup on top of my daily waffle or pancake for breakfast. It is made with just 4 ingredients, and you can use fresh or frozen blackberries.
Blackberry Syrup Recipe
The recipe is so simple, takes less than 15 minutes, and lasts for a long time in the fridge. I also use this syrup in making smoothies, milkshakes, and virgin cocktails. It is SOO good.
This syrup is also a good way to use your blackberries that have been sitting for days in your fridge or the ones that are coming out of your garden.
The flavour of this syrup is sweet, tangy, and so delicious. On the other hand, the texture is thick and rich, perfect as morning pancake topping.
It also can be served as a salad dressing, marinated for meat, drizzled over cakes or ice cream.
You'll Need
Note: This is an overview of the ingredients. See the recipe card for full information on ingredients and quantities.
Blackberries. I used fresh blackberries in this recipe for the best flavor; however, you may use frozen blackberries if that's what you have. If you use frozen blackberries, it will take 2-3 minutes more to come to a boil.
Granulated Sugar. It adds sweetness to the recipe. For the perfect consistency, I used 1 cup of sugar for every cup of water.
Water. I made this recipe with tap water.
Lemon Juice. It gives a brighter and more balanced flavor. I use only 1 teaspoon, and I also recommend fresh lemon juice.
How To Make Blackberry Simple Syrup?
One: Soak your blackberries in water for 5-10 minutes and then drain well.
Two: In a medium saucepan, add blackberries, sugar and water over medium heat, stirring until sugar dissolves.
Note that the ratio of water to sugar is 1:1.
Three: Bring the mixture to a gentle boil, then reduce the heat to medium-high heat and simmer for 10-15 minutes until the berries are soft.
Four: Remove the saucepan from the heat and mash the berries using a potato masher.
Five: Allow the mixture to cool for 10-15 minutes, then pour into a clean jar over a fine-mesh sieve.
Tip: When transferring the mixture into a clean jar, be careful not to drop some on the kitchen counter as it may stain and make a mess.
Five: Let cool completely, then store in the fridge.
How Do I Know When My Syrup Is Ready?
When the sugar has completely dissolved, and the syrup has reached the consistency that you choose, it is ready. If you leave it to boil for an extended period, it will grow thicker and more concentrated as the water evaporates out.
How To Store It
Keep in the fridge in a glass jar for 7-8 days. If you store it in a sterilized glass jar, you can keep it at room temperature for 1-2 months.
The easiest way to freeze this blackberry simple syrup is to pour it into 1-2 ice cube trays and freeze until firm, then put the cubes in a freezer-safe bag and keep in the freezer.
More Blackberry Recipes
- Easy Blackberry Cobbler (With Cake Mix)
- Classic Blackberry Crumble Recipe
- Healthy Blackberry Muffins With Yogurt
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Blackberry Simple Syrup
Ingredients
- 2 cups fresh blackberries
- 1 cup sugar
- 1 cup water
- 1 teaspoon lemon juice
Instructions
- Soak your blackberries in water for 5-10 minutes and then drain well.
- In a saucepan, add blackberries, sugar, water and lemon juice over medium heat, stirring to dissolve sugar.2 cups fresh blackberries, 1 cup sugar, 1 cup water, 1 teaspoon lemon juice
- Bring the mixture to a boil, then reduce the heat and simmer for 10-15 minutes until the berries are soft.
- Remove the saucepan from the heat and mash the berries using a potato masher.
- Allow the mixture to cool for 10-15 minutes, then pour into a clean jar over a fine-mesh sieve.
- Let cool completely, then store in the fridge.
Margarita says
So easy to make! And suitable for me to use leftover fresh blackberries.
Julia says
I freeze it for longer storage in ice cube trays.
Patty says
It sounds like a good way to flavour up my milkshake!
Alex says
I have been looking for something like that to make for a long time; the recipe looks so good and so simple to make!
Bimpe Glon says
Delicious on top of the pancakes and last for long time in the fridge. Thanks!