While I don't have blackberries near me, I had a chance to pick some blackberries while in Fredericksburg, Texas for peach season. The triple-digit heat reminded me that their zone is over a month ahead of us in the growing season! That means both peach and blackberry season! So, I'm celebrating with this tasty blackberry syrup.
In my opinion, a simple syrup infusion is the easiest way to capture the flavors of fresh fruit. This homemade blackberry simple syrup recipe is a rich simple syrup that will stand up to a longer storage time.
Why this recipe works
Blackberry simple syrup is super versatile, so feel free to experiment with different flavors and add-ins. For example, try adding your favorite dried tea for a nice herbal flavor!
This homemade syrup is made with simple ingredients that prioritize the taste of blackberries?
- Fresh blackberries: frozen berries will work too but use whatever is easiest for you! You could always use a mixture of your favorite berries if you don't have enough on hand for this recipe.
- Sugar: white sugar will work fine, but you can also use brown sugar or maple syrup.
- Lemon juice:
- Potato masher: if you have one of these on hand, it'll come in handy when trying to break down the berries. If you don't have a heat-proof spatula or do, you are just fine.
- Fine-mesh strainer: I realize in my slow living kitchen that strainers of all types have been super important to have. A mesh strainer will be helpful with straining out the solids or any extra bits in your syrup.
- Medium saucepan: when making simple syrups, I like to have enough room to mix my ingredients, trying not to fit too much into a small pan.
- Glass jar: if you're a regular here, it's no surprise that I tend to store most things in canning jars and this syrup is no exception!
Next, you need to cook your syrup on the stovetop—
Add your berries, sugar, and water over medium-high heat until the sugar dissolves.
Mash the berries to release the juices. I used a muddler and a spatula, but a potato masher would work well too. While the syrup is heating up, the bubbles should be gentle but steady. If they seem too violent during the cooking process, turn down the heat slightly until things calm down again.
Stir the hot liquid periodically until it coats the back of a spoon or heat-proof spatula. At this point, there should be a syrupy consistency and you can remove it from the heat, letting it come to room temperature.
Store in an airtight container or in some ice cube trays. It's good in the fridge for a couple of weeks. Any signs of mold or discoloration, it's time to toss it!
What are you making some baked goods or delicious summer drinks, this syrup really delivers! Here are some suggestions:
- Try it in this Blackberry iced tea recipe! It adds a bit of sweetness and counters the black tea nicely. Top it with some juicy blackberries and you've got yourself a refreshing drink!
- Top some vanilla ice cream, or make some frozen granita, just swap out the mulberries in this recipe!
- Blackberry lemonade is a beautiful and bright flavor combination, and there's enough acidity that you'll still enjoy the blackberry flavor.
- 2 cups of water
- 2 cups of blackberries
- 2 cups of coconut sugar
- Combine the berries, sugar, and water in a small saucepan over medium heat. Cook, stirring occasionally until the sugar dissolves.
- Cook for about 30 minutes to infuse their flavor into the syrup, and mash them to make sure the juices are released from the berries.
- Remove from the heat and strain out the berries with a mesh strainer or a fine-mesh sieve lined with cheesecloth (a chinois).
Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 101Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 2mgCarbohydrates: 26gFiber: 1gSugar: 25gProtein: 0g