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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!

Blackberry Syrup Recipe from addapinch.com

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!

Blackberry Syrup Recipe from addapinch.com

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!

5 from 9 votes

Blackberry Syrup Recipe

Dessert 10 mins

Prep Time 5 mins
Cook Time 5 mins
Servings 16
Course Sauce
Cuisine American
Author Robyn Stone | Add a Pinch
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!

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

Makes 2 cups.
Nutrition information is for 2 tablespoons of syrup. 
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.
 

Nutritional Information

Calories: 60kcal | Carbohydrates: 15g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 45mg | Fiber: 1g | Sugar: 14g | Vitamin A: 58IU | Vitamin C: 6mg | Calcium: 8mg | Iron: 1mg

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Enjoy!
Robyn xo

Fruit Desserts Recipes

Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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Recipe Review




Comments

  1. 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.

    1. 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.

    2. 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.

    3. I haven’t canned or frozen this syrup, Lynne, but several people have said they have.

    1. 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.

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