Blackberry Syrup Recipe


5 from 14 votes
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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

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

5 from 14 votes
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!
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 16


  • 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.


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.


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

Nutrition information is automatically calculated, so should only be used as an approximation.

Robyn xo

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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

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Recipe Review


  1. Sue McAnally says:

    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)

  2. Robyn Stone says:

    Thanks. I’m glad you liked this syrup.

  3. Holly says:

    5 stars
    Easy and delicious way to use up sour blackberries that have been hiding in my freezer. 🙂 Thanks!

    1. Robyn Stone says:

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

  4. Judy Thomas says:

    So easy but so yummy

    1. Robyn Stone says:

      Thanks, Judy. So glad you enjoyed it.

  5. Allison says:

    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. Robyn Stone says:

      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

  6. Michael McMillan says:

    5 stars
    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.

  7. Justin Thompson says:

    5 stars
    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. Danielle says:

    any particular way to store the syrup for later use? I am so excited to try this today.

  9. Elizabeth says:

    Awesome, my hubby loves the seeds, so i just left them in. Deliciously good!

    1. Robyn Stone says:

      So happy you enjoyed this, Elizabeth! xo

  10. Traci Bruggman says:

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

    1. Robyn Stone says:

      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!