This easy blackberry simple syrup recipe is made with just 3 ingredients and ready in only 10 minutes! Serve it over Sheet Pan Pancakes or use it as a fruit simple syrup recipe for drinks like cocktails, lemonade, naturally-flavored soda and even sweet tea and coffee.
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So you have extra blackberries? Then, you’re probably already thinking about blackberry cobbler. (Check out my fabulous Easy Blackberry Crisp with Pecan Streusel.) While cobblers are always a good idea, they're not the only way to enjoy these little tangy-tart fruits.
Making your own 10 minute blackberry simple syrup is a great way to use fresh blackberries, especially berries that might be too underripe or overripe for adding to fruit salad.
If you love pepper jelly, try making my Freezer Blackberry Pepper Jelly. Pour it over a block of cream cheese at a party, and it becomes a show-stopper appetizer.
Homemade blackberry syrup for lemonade
You can also make this blackberry syrup for lemonade! You'll want to use 1 tablespoon of this Blackberry Syrup for every 2 cups of lemonade. Or, I have an easy recipe for Shortcut Blackberry Lemonade that has slightly different instructions.
Blackberry syrup can be stirred into hot coffee, iced coffee, cold or hot tea, poured over pancakes and french toast, and used as a homemade simple syrup for cocktails and mocktails.
The flavor is so much better than store-bought. I have a blackberry patch behind my house, so this blackberry syrup is practically free for me to make!
And look at that gorgeous color! It turns soda water and ginger ale a stunning fushsia color.
You can store it in Mason jars in the fridge and use it whenever you’re craving something sweet and fruity.
This recipe for blackberry simple syrup also makes great food gifts when you put it in half pint Ball jars or these cute little syrup jars.
You can use this blackberry simple syrup in many delicious ways, from breakfast to dessert to drinks. I like to stir in a few teaspoons into my yogurt for breakfast.
If you’re in the mood to try more easy and flavorful dessert toppings, check out the pecan praline sauce and homemade hot honey next!
Shortcuts
- Use frozen blackberries – No need to wait for fresh berries to be in season. Frozen blackberries work just as well and can be added straight to the pan without thawing.
- Skip the second strain – Using this blackberry simple syrup for cocktails? You can skip the second straining step. The first strain gets out the seeds, and the syrup will still be smooth enough for pancakes and desserts.
Ingredients
You only need three ingredients to make this recipe!
Scroll down to printable recipe for exact ingredient quantities.
- Blackberries – Ripe fresh berries are the best option, but frozen blackberries are picked at peak ripeness and make a great backup in the winter.
- Granulated sugar – Sugar is necessary to thicken the syrup.
Substitutions & Variations
Making syrup at home means you get to customize it your way.
- Brown Sugar – You can use brown sugar if you’re out of granulated sugar. Just pack it firmly and use the same amount for a slight molasses, richer flavor.
- Caster Sugar – This super fine-grain sugar can be swapped 1:1 for granulated sugar. It also dissolves quickly and blends smoothly into the syrup.
- Homemade raspberry syrup - Raspberries can be substituted 1:1 for blackberries.
I like to pick wild blackberries behind my house. If you have blackberry bushes or even dewberries or raspberries, you can make this syrup practically for free!
I also have black raspberry bushes and often make my Halfway Homemade Black Raspberry Vinaigrette with them.
How to Make Blackberry Simple Syrup
My recipe will guide you step by step in less than 10 minutes.
Scroll down to the bottom for the printable recipe with detailed instructions.
- Combine blackberries, sugar, and water in a saucepan.
- Simmer until the berries are soft and juicy.
- Strain to remove seeds, then add the liquid back to the pan to reduce the mixture until slightly thickened.
That's it!
How to store homemade blackberry syrup
Store it in an airtight container or jar in the fridge for up to 2 months or canned in a boiling water bath in jars for 10 minutes to make shelf stable.
I'm serving it here as blackberry pancake syrup. Try it on waffles and French toast!
Pro Tips
If your syrup thickens too much after cooling, don’t worry. Just warm it up a bit in the microwave, in a saucepan over low heat, or by placing the jar in a bowl of very warm water. It’ll loosen right back up and be easy to pour again.
Helpful information
Homemade fruit syrup can last up to 3 weeks in the fridge when stored in a sealed container.
To can homemade blackberry syrup to make it shelf stable requires a simple water bath canning process. Lower sealed half pint jars into boiling water on a rack in a large pot, covering tops of lids by 1 inch. Bring back to a boil and boil 10 minutes. Carefully remove the jars with a canning jar lifter onto a kitchen towel. Let cool completely. Store in cool, dark place for up to 1 year.
How to Store Blackberry Syrup
- You can store your blackberry syrup in the fridge for up to 2 months. Use a simple glass jar or syrup bottle, and make sure it has cooled before sealing it and placing it in the fridge.
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Blackberry Simple Syrup
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Equipment
Ingredients
- 2 cups fresh or frozen blackberries (about 1 ½ [6-ounce] containers fresh blackberries)
- ¾ cup granulated sugar
- ½ cup water
Instructions
- Wash the blackberries. You can rinse them under cold water or soak them for 5 minutes in a solution of 1 tablespoon vinegar per 2 cups of water.
- Combine the blackberries, sugar, and water in a medium saucepan. Bring the mixture to a boil over medium heat, stirring occasionally. Let it simmer for about 4 minutes or until the blackberries are very soft.
- Strain the berries. Pour the mixture through a fine mesh strainer or sieve into a bowl. Press just a little of the pulp through the sieve while leaving the seeds behind. You should end up with about 1 ¼ cups of liquid.
- Pour the strained blackberry juice back into the saucepan. Simmer again until the mixture reduces to about 1 cup or slightly thickens. Keep in mind that it will continue to thicken as it cools, so don’t overcook it or you will have blackberry jelly.
- Optional: Strain it again. If you're using the syrup for cocktails or drinks, you can strain it a second time through a small, fine mesh sieve or even damp cheesecloth for an extra clear syrup.
- Let the syrup cool, then store in jars with lids in the refrigerator up to 2 months. You can also process the sealed Mason jars in a water bath for 10 minutes to make shelf stable.
Notes
Nutrition
Nutrition analysis on GritsAndGouda.com recipes are mostly calculated on an online nutrition calculator. I am not a dietitian and nutritional information is an estimate and can vary based on products used.
Scott P
I added to my ginger ale and was so good
Kathleen
That's a great little mocktail, right there!