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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 10 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, 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.

    1. Hi Brenda,
      Don’t you just love blackberries?! They are one of my favorites whether fresh, frozen or in this delicious syrup. Thanks so much! xo

    1. How wonderful to have all those blackberries, Jeff! Wild blackberries are so delicious and make some amazing desserts and dishes! Thanks!

  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. I enjoyed making your blackberry syrup, had 2gal. Blackberries ended with 2gal of syrp? Is that about right ?
    Thankyou,
    Traci Bruggman

    1. I’m so happy you enjoyed making this Traci! Such a great feeling to make that homemade syrup from fresh blackberries, isn’t it?! Thanks!

  7. 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!

  8. 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.

  9. 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!

    1. Thank you, Allison. I don’t think you can ever have too much blackberry syrup. You can use it with so many different foods. xo

    1. Thanks, Holly. I love this syrup with so many different foods such as pancakes, waffles, or even ice cream.

  10. No one mentioned adding to oil and vinegar for a yummy dressing! This is especially if you have included fruit in your salad! ( I like any kind of pear with romaine, for example)

  11. 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.

  12. This is my “go to” recipe for Blackberry Syrup! It’s simple and easy and fool proof! My family loves it over vanilla ice cream, added to homemade lemonade, and over waffles! Thank you!

    1. I’m thrilled your family loves this syrup, Connie. It sounds like your family likes this on the same foods that mine does. Thanks!