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

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

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!

Blackberry Syrup Recipe

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!
5 from 9 votes

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Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Servings: 2 cups
Author: Robyn Stone | Add a Pinch


  • 3 cups fresh blackberries
  • 1 cup granulated sugar
  • 1 tablespoons lemon juice
  • 1 cup water


  • 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.


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.
Have you made this recipe?Tag @addapinch on Instagram or hashtag it #addapinch

Robyn xo

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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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28 Comments Leave a comment or review

  1. Hi Robyn, this looks great. I so wish there were wild berries around where I live … alas a big city. Nevertheless, super keen to try this soon. Thanks for sharing, Kim

  2. I just made this with frozen blackberries – came out fine! I also added a bit of cornstarch to get the syrup to thicken a bit and used lime in place of lemon. Thank you Robyn!

  3. I do this without the seeds( I have tame thornless blackberries, which have large seeds ) I make large batches and put in plastic containers ( I save peanutbutter jars and marshmellow cream jars ) and then freeze. It will last for a year or longer.

  4. Thank you! I was making pancakes this morning and remembered I had some blackberries in the fridge (gift from a friend who grows them) that needed to be used up. I grabbed my phone and typed in “berry syrup” and yours was the first one that popped up…super simple and straightforward. I seriously went from having the idea to having the syrup ready in 5 minutes; before I was even done with the pancakes. And it is delicious! Went straight into my recipe book as “whatever-berry syrup”, since I’m sure it’s equally good with blueberries or raspberries.

    1. I’m so happy you found my recipe and it worked so quickly and so deliciously for you! It is delicious over pancakes!
      Thanks so much, Jill! I hope you find many more recipes here that serve you well in the future too! xo

  5. Yes, I loved it! I used marion berries, which are grown in the NW area, especially Oregon! They are a mix between black berries and logan berries! I decided to put it in a colander & take out the seeds, so it was just wonderful!!

  6. Cooked it for 30 minutes; then pureed the berries and let everything simmer for another 30 minutes so that some of the water would steam off. Let it cool and forced it through a large hole strainer to get the fine pulp into the syrup. Saved the remaining pulp and forced it through a fine strainer to remove the seeds. Saved and froze the final pulp for topping on ice cream, yogurt, lamb chops, chicken and duck. YUMMY!

  7. I like to add some Strawberry Daiquiri
    Mix…. it is sweet gives it a good flavor
    A oz or a little more… makes blackberry sauce great… also good with vanilla ice cream.

  8. Love this recipe! I’ve made four batches this summer so far. The first turned out so good I had to make more to freeze. I added 1 tsp vanilla extract. Thank you so much for sharing this and the wonderful memories of your grandmother!

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