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A 3-ingredient simple blackberry syrup is ready to enjoy in less than 30 minutes! Use fresh or frozen blackberries for this sweet and tangy syrup that’s delicious on pancakes or waffles, drizzled over pound cake or vanilla ice cream, and stirred into drinks like cocktails, lemonade, and iced tea.
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Looking for even more ways to enjoy fresh blackberries? Stir together a batch of these farmhouse blackberry muffins, try a refreshing pitcher of old-fashioned blackberry lemonade, bake up this easy blackberry cobbler, and pull together this fresh fruit salad with honey lemon fruit salad dressing.
Blackberries are abundant in Virginia and throughout the South during the warm summer months. We find them growing on vines along the roadside, all over the neighboring farms, and some years along our fence line. I’m not sure what’s more fun — foraging for the blackberries or using them in delicious recipes! When I don’t feel like canning a batch of homemade blackberry jam, this blackberry syrup is one of the easiest ways to take advantage of the delicious fresh fruit that comes with blackberry season!
Why You’ll Love this Recipe
- Easy. If you have blackberries, then you likely have everything that you need to make this recipe! With just three ingredients (water, sugar, and berries), it’s a quick option that comes together on the stovetop in less than 30 minutes.
- Flavorful. Whether you use fresh or frozen blackberries, this syrup is full of complex, sweet, and tart flavor. Add a splash of lemon juice or lime juice for a bright citrus touch if you like.
- Versatile. Since this syrup is fairly thin and very smooth, it works equally well in drinks (like seltzer water, lemonade, and cocktails) and on pancakes, waffles, or other foods.
What is blackberry syrup used for?
As I mentioned above, this syrup can be enjoyed in a variety of ways. Here are some blackberry syrup uses to get you started:
- Drizzle over fluffy pancakes, hearty oatmeal pancakes, Jiffy cornmeal pancakes, baked pancakes, crepes, or our favorite Bisquick waffles for a sweet and fruity twist.
- Mix into cocktails (like a margarita), mocktails (like seltzer water, club soda, or sparkling water), and homemade lemonade or sun tea for added flavor and sweetness.
- Use as a topping for ice cream, yogurt, or oatmeal.
- Incorporate into marinades for meats, particularly pork or poultry, to add a hint of sweetness and tanginess.
- Blend into salad dressings or mix with balsamic vinegar and olive oil for a unique vinaigrette.
- Use as a glaze for roasted vegetables, such as carrots or Brussels sprouts.
- Drizzle over pound cake, shortcake biscuits, cheesecakes, or angel food cake for a decadent dessert.
- Pour over a pavlova and fresh berries.
Ingredients
This is just a quick overview of the ingredients that you’ll need for our favorite blackberry syrup recipe. As always, specific measurements and step-by-step instructions are included in the printable recipe box at the bottom of the post.
- Blackberries: use fresh or frozen berries — whatever is available! Blackberries are high in pectin, so they thicken the syrup nicely without the need for additional thickening agents like cornstarch.
- Granulated sugar: sweetens the syrup and gives it a smooth and viscous texture.
- Water: combines with the sugar to create the syrup.
Directions
It doesn’t get much easier than this homemade blackberry syrup recipe that’s made with three simple ingredients! You’ll find detailed directions in the recipe card below, but here’s the quick version:
- Combine the ingredients in a large pot. I use a 3.75-quart cast iron Dutch oven, but any heavy-bottomed large saucepan will work.
- Bring the liquid to a boil, and then reduce the heat.
- Simmer the mixture for about 10-15 minutes, mashing the berries as they cook. I use a potato masher, but the back of a spoon or spatula works well, too!
- Strain the syrup through a fine mesh sieve so that you’re just left with the smooth, rich syrup.
Preparation and Storage Tips
- How to Store: Store the blackberry syrup in a clean, sterilized glass jar, bottle, or other airtight container with a lid in the fridge for up to 1 week (and maybe even longer). If you notice any signs of spoilage such as mold growth, off odor, or unusual texture changes, it’s best to discard it.
- How to Freeze: To extend the life of your syrup, store in freezer-safe containers (such as ice cube trays, Ziploc freezer bags, or other airtight containers) and freeze for up to 3 months. Thaw in the refrigerator overnight.
- How to Reheat: To reheat homemade fruit syrup, whether it’s blackberry or any other variety, simply transfer it to a microwave-safe container and heat it in short intervals in the microwave, stirring in between, until it reaches your desired temperature. Alternatively, you can warm it gently on the stovetop over low to medium heat, stirring constantly until warmed through.
Recipe Variations
- Prepare a larger batch of blackberry syrup by doubling all of the ingredients. Similarly, you can make a smaller batch by cutting all of the ingredients in half.
- For a thicker, less-smooth syrup, you can skip the step of straining the berries and instead process or pulse the syrup in a food processor or blender until it reaches the desired consistency.
- This is not technically a simple syrup because it does not have a 1:1 ratio of sugar to water. Instead, we use more sugar than water for a thicker syrup. That said, the end result is still somewhat thin when strained (thicker than juice, but easily pourable). If you’d like to thicken your syrup slightly, you can mix in a cornstarch slurry at the end of the cooking time. Just start with a very small amount and gradually add more until it reaches the desired consistency.
- Consider adding flavor such as lemon zest, cinnamon, or vanilla extract to enhance the flavor of the syrup. These additions can complement the natural sweetness of the blackberries and add complexity to the syrup.
- Try a blend of blackberries, raspberries, and blueberries.
Expert Tips
- If using frozen berries, you do not need to thaw them first. It will just take them a bit longer to come to a boil.
- Select ripe blackberries if you opt for fresh over frozen fruit. Ripe, juicy blackberries yield the best flavor. Ripe berries will be deep purple-black in color and slightly soft to the touch.
- For a more complex flavor, squeeze some fresh lemon juice or fresh lime juice into the syrup. It won’t make the syrup taste like citrus, but instead will just emphasize and highlight the natural flavor of the blackberries.
- Wear an apron when making this syrup! Little splashes of blackberry juice will definitely leave a stain on your nice clothing.
- Transfer the strained syrup to clean, sterilized bottles or jars. Let the syrup cool completely before sealing the containers. Store the syrup in the refrigerator for up to a week, or freeze it for longer-term storage.
What can I do with excess blackberries?
One-Skillet Blackberry Chicken
35 minutes mins
Blackberry Jam {With or Without Pectin}
12 hours hrs 55 minutes mins
Peach Blackberry Cobbler
1 hour hr 15 minutes mins
Blackberry Syrup
Ingredients
- 3 cups blackberries, fresh or frozen (about 14 ounces fresh)
- 2 ¼ cups granulated sugar
- 1 cup water
Instructions
- Place the blackberries, sugar, and water in a large, heavy-bottomed pot.
- Bring the liquid to a boil, and then reduce the heat so that the mixture is at a gentle simmer. Simmer until the mixture thickens to a syrup-like consistency, about 10-12 minutes. Use the back of a wooden spoon, spatula, or potato masher to smash and break up the berries while they’re simmering.
- Press the mixture through a fine mesh strainer. Discard the pulp and transfer the syrup to a jar or airtight container. It will continue to thicken slightly as it cools.
- Serve warm with pancakes, waffles, or vanilla ice cream. Drizzle cool syrup over yogurt, mix into oatmeal, pour over angel food cake or pavlova with fresh berries, or stir into margaritas, cocktails, and other drinks.
Notes
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- This recipe yields 2 cups of syrup.
- If using frozen berries, you do not need to thaw them first. It will just take them a bit longer to come to a boil.
-
- Select ripe blackberries if you opt for fresh over frozen fruit. Ripe, juicy blackberries yield the best flavor. Ripe berries will be deep purple-black in color and slightly soft to the touch.
-
- For a more complex flavor, squeeze some fresh lemon juice or fresh lime juice into the syrup. It won’t make the syrup taste like citrus, but instead will just emphasize and highlight the natural flavor of the blackberries.
-
- Wear an apron when making this syrup! Little splashes of blackberry juice will definitely leave a stain on your nice clothing.
-
- Transfer the strained syrup to clean, sterilized bottles or jars. Let the syrup cool completely before sealing the containers. Store the syrup in the refrigerator for up to a week, or freeze it for longer-term storage.
- Recipe adapted from The Spruce Eats.
