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Square side shot of a stack of pancakes with blackberry syrup.
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Blackberry Syrup

An easy 3-ingredient blackberry syrup that's delicious on pancakes or waffles, over vanilla ice cream, and stirred into drinks.
Course Breakfast, condiment
Cuisine American
Keyword blackberry simple syrup, blackberry syrup, blackberry syrup for drinks, blackberry syrup recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 32 tablespoons (2 cups total)
Calories 60kcal
Author Blair Lonergan

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.
    Ingredients for simple blackberry syrup in a Dutch oven.
  • 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.
    Process shot showing how to make blackberry syrup.
  • 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.
    Process shot showing how to strain berries to make blackberry syrup.
  • 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.
    Close up square side shot of blackberry syrup on a plate of pancakes.

Notes

    • 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.

Nutrition

Serving: 1tablespoon | Calories: 60kcal | Carbohydrates: 15g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.002g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Sodium: 1mg | Potassium: 22mg | Fiber: 1g | Sugar: 15g | Vitamin A: 29IU | Vitamin C: 3mg | Calcium: 4mg | Iron: 0.1mg