This blackberry syrup recipe adds that burst of summer flavor to every dish you serve it with! From topping pancakes, yogurt, or cake to stirring into drinks, blackberry syrup is a must have recipe!
The wild blackberries are finally ready for picking around the farm and I couldn’t be happier! I remember taking snack picnics with my Grandmother around her property as she’d pick blackberries to use in her famous blackberry cobbler, making jam and jelly, and to make this quick blackberry syrup. She’d always wait until later in the afternoon after the heat of the day had cooled a bit as she’d outfit us all in long sleeves and pants and thick gloves for picking. You see, wild blackberries have some serious briars about them that hurt. I mean hurt! To get your arms, legs, or hands caught up in them does not make for a fun afternoon.
So, as I grabbed my berry basket the other afternoon to pick our blackberries, I immediately remembered that I should change out of my shorts and flip flops and prepare myself for the best berry picking experience! I’m so glad I did, too! The blackberries seemed the plumpest and most ripe where the blackberry brambles were the thickest. I’m sure that’s because they deterred the deer, squirrel and turkey from getting to them there.
As I was picking, I kept thinking of all the delicious things I needed to make with my blackberries. But, you know what? I couldn’t wait long to enjoy them so we had blackberry syrup over our ice cream after supper that night. And let me just tell you, it was scrumptious!
I like to leave the seeds in the blackberries and leave them as much whole as possible. If you prefer, you can puree your blackberry syrup in the blender and press them through a cheesecloth or fine mesh strainer to remove all the seeds. Then, you’ll have a pure blackberry syrup with no seeds or pulp.
Also, I like to use fresh blackberries when they are in season, but you can also use frozen blackberries throughout the year, if you like.
Here’s my Blackberry Syrup recipe. I think you’ll love it!
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Blackberry Syrup Recipe
Ingredients
- 3 cups fresh blackberries
- 1 cup granulated sugar
- 1 tablespoons lemon juice
- 1 cup water
Instructions
- Add blackberries, sugar, lemon juice and water to a medium sauce pan over medium heat. Bring to a boil, stirring occasionally, and boil for about 2 minutes. Remove from heat and allow to cool slightly before use.
- Store in an airtight container in the refrigerator for up to two weeks.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
have you canned this recipe? thanks
Robin, I haven’t canned or frozen this syrup but others have said they did.
I use my potatoe masher and push down on the berries as its heating up and while I’m simmering it. Let cool a bit when done and then run it through some cheesecloth. Most of the juice is squeezed out and seeds are removed.
Thanks for telling us how you make your blackberry syrup, Craig.
Absolutely scrumptious!!
This is my “go to” recipe for Blackberry Syrup! It’s simple and easy and fool proof! My family loves it over vanilla ice cream, added to homemade lemonade, and over waffles! Thank you!
I’m thrilled your family loves this syrup, Connie. It sounds like your family likes this on the same foods that mine does. Thanks!
Following the recipe made VERY thin syrup
This does make a fairly thin syrup, Justin. It does thicken some after it is cold. As I state in the Notes section of the recipe: If you prefer a smooth blackberry syrup, pour cooked blackberries and sauce into blender and pulse until smooth. Pour through cheesecloth or a fine mesh strainer and discard any seeds or pulp. That would make a thicker syrup.
Hi Robyn, it was by chance that your white cake recipe came up. Can this blackberry syrup be replaced in your strawberry buttercream recipe and will it work with other berries? Thank you.
Cecilia, the blackberry syrup should work fine in the strawberry buttercream recipe. I would blend the blackberries or maybe strain the syrup if using in a frosting. It should work fine for other berries as well.
Have you ever processed this syrup and put in freezer? Recipe sounds good. I have plenty of blackberries. May try; freeze it or can for later use.
I haven’t canned or frozen this syrup, Lynne, but several people have said they have.
SOOOOO good! Thank you for this amazing recipie!
Thanks, Jessie. So glad you like it.
My Mom made something similar that I’m trying to replicate. I believe she used a food mill with a hand cranked blade to run the Blackberries through to press out most of the seeds. Does anyone know what I’m referring to? All I can remember of her recipe is Blackberries, Sugar and cooking. She passed last year and I so wish I had asked so many more questions than I did. This is one. I know she used it in Cobblers and we ate it with Biscuits most of the time. She froze it and used it from the freezer whenever she needed Blackberries. If anyone has any idea what I am referring to please message me with details of how it’s made. This recipe seems very much like hers but I’m not sure about the Lemon juice. What is the purpose of it in the recipe? Just flavor or something else?