Blackberry Simple Syrup
Make this beautiful Blackberry Simple Syrup with just 3 ingredients in under 30 minutes! It’s delicious and so versatile!
I love making simple syrups. They are so easy to make and the flavor possibilities are endless! Blackberries are my favorite berries so I can’t believe I haven’t made Blackberry Simple Syrup already! This is a good one guys. Bold blackberry flavor with the perfect balance of sweetness. This simple syrup is perfect for tea (I LOVE it in matcha), lemonade, or just using it as a pancake/waffle syrup. Let’s make it!
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What is simple syrup?
Simple syrup is a liquid sweetener made using a 1:1 ratio of sugar and water. So just equal parts sugar and water, brought to a simmer over the stove and you’ve got simple syrup. As I mentioned, the flavor add-ins are endless! I’ve done lavender, mint, pumpkin spice, brown sugar, earl grey and rhubarb! And I plan to only add to this list. I love making my own simple syrup, it’s a great way to jazz up a homemade coffee or make a quick homemade soda (just add syrup to some club soda).
Ingredients for Black Berry Simple Syrup
What do you need to make simple syrup?
Who doesn’t love a super short ingredient list for a delicious recipe? All you need to make blackberry simple syrup is blackberries, sugar and water! Just 3 ingredients 🙂
Can I use frozen or fresh blackberries to make this?
Yes! You are free to use frozen or fresh berries to make blackberry simple syrup. For frozen berries, just anticipate a longer cook time so the berries have time to thaw.
What kind of sugar is best for simple syrup?
With the exception of brown sugar simple syrup, simple syrup is traditionally made with granulated sugar and that’s what this recipe calls for. I’ve also had success using cane sugar when making simple syrups.
How to make blackberry simple syrup
First, wash berries (if using fresh) and remove any stray leaves.
Next place berries, sugar and water in a saucepan over medium heat.
Then bring the mixture to a simmer and mash the berries. You can use a fork or a potato masher.
Strain the mixture through a fine mesh sieve.
Store the syrup in an airtight container in the refrigerator for up to two weeks.
Do you have to boil simple syrup?
For simple syrup, it’s best to maintain a simmer rather than a boil. Boiling the syrup will just make more water evaporate and result in a thicker syrup. Which you might actually want if you plan to use it for something like topping pancakes/waffles or ice cream. But generally simple syrup is thin as one of its chief uses is in drinks.
Where to use it
This syrup is wonderful in lemonade, matcha lattes and other teas. You can add it to some club soda with some mint sprigs for a fun homemade soda. If you want to use it on pancakes, waffles or imagine drizzling it over ice cream and other desserts, you might want to bring the syrup to more of a boil to make the syrup a little thicker, but you can still make this recipe exactly as written and use it in all of these places! Just a little side note 🙂
You might be wondering
How to store blackberry simple syrup
Store in an airtight container/jar in the refrigerator. A mason jar or a jar with a spout is even better!
How long does this syrup last?
This, along with most other simple syrups (depending on add-ins) will last about two weeks when stored properly in the fridge.
Can you use fresh or frozen berries?
Yes, feel free to use fresh or frozen berries. Just remember to either thaw frozen berries ahead of time or keep in mind that the cook time will be longer to allow for the berries to thaw.
More simple syrup recipes
Earl Grey Simple Syrup
Mint Simple Syrup
Brown Sugar Simple Syrup
Lavender Simple Syrup
Pumpkin Spice Simple Syrup
Tried this recipe?
If you try this recipe, please consider leaving a comment/rating below and let me know how it went. I’d love to hear from you! You can also connect with me on instagram and Pinterest.
Blackberry Simple Syrup
- 2 1/2 cups fresh or frozen blackberries (two 6 oz containers)
- 1 cup granulated sugar
- 1/4 cup water
- Place blackberries, sugar and water in saucepan over medium heat. If using fresh blackberries, make sure you rinse berries first! Stir the mixture.
- Once mixture starts to bubble (It will only take a few minutes for this to happen so stay nearby) reduce heat to maintain a simmer.
- Gently mash blackberries with a fork or a potato masher. A masher is much quicker! Simmer for an additional 5 minutes. Add more cook time in 5 minute increments if you want to make a thicker syrup.
- Strain the mixture through a fine mesh sieve into a clean glass jar.
- Allow to cool and store in the refrigerator for up to two weeks.
- Notes on thickness: making the recipe as written will yield a fairly thin syrup. This is good for drinks, but if you want to use on pancakes/waffles or drizzle it over desserts, you might want a thicker syrup. Simply cook the mixture longer to release more water. If it’s still too thin for you after you’ve strained it, just place the syrup back in a clean pot to cook some more until the desired thickness is reached.