This homemade Blackberry Simple Syrup is made with just 3 ingredients in under 30 minutes! It's great for lattes, cocktails, iced teas, and lemonades, or drizzled over pancakes! It's the perfect syrup to make for summer BBQs and parties or to give them away as edible DIY gifts!
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Why You'll Love This Blackberry Syrup
Easy to make - Making your own flavored syrups might sound daunting at first, but I promise you it's super easy! All you do is simmer sugar, water, and fruits or spices together and then strain them to get syrup. The whole process takes no more than 30 minutes, and you only need 3 simple ingredients for this blackberry one!
Better than store-bought - Most store-bought syrups tend to be made with natural or artificial flavors instead of real fruits, so homemade syrups will always be healthier and more flavorful. The syrup is still made with sugar, but it's definitely better for you than using one with various flavorings and preservatives. The blackberries give the syrup a beautiful, naturally pink and purple hue!
Lots of uses - You can use the syrup in cocktails, iced teas, lemonades, sodas, lattes (yes, even coffee!), and you can even drizzle it on pancakes or desserts!
Ingredients
- Blackberries - You can use either fresh or frozen blackberries. Fresh blackberries are the best option during the summer when they're in season, otherwise, I recommend using frozen blackberries.
- Granulated sugar - Cane sugar is what I use for syrups most often. It's slightly less processed than white sugar, but it still has a very neutral flavor that won't overpower the blackberries. If you don't like cane sugar, maple syrup is also a great option. Any sweetener that can be used as a sugar replacement in a 1:1 ratio works here. Just keep in mind it might change the flavor of the syrup.
- Water - The syrup is made with sugar and water in a 1:1 ratio.
- Vanilla extract - This is totally optional but I like to add a little bit of vanilla for extra flavor.
Variations and Substitutions
- Different berries - You can use blueberries, raspberries, strawberries, cherries, or a mix of all of them for a mixed berry flavor! I have recipes for all of them separately in my Simple Syrups category.
- Liquid sweetener - If you don't have granulated sugar, you can use a liquid sweetener like maple syrup, agave, coconut nectar, or even honey instead.
- No sugar - You can make this syrup with a sugar-free substitute that can be used in a 1:1 ratio. It's important to mention that this will change the flavor, and the syrup might not stay fresh as long because sugar acts as a preservative here.
- Added herbs - You could add some fresh herbs like fresh mint or fresh thyme to create a new unexpected flavor! See my Mint Syrup and my Thyme Syrup for measurements! I'd add half of what those recipes call for so the blackberries still shine through.
Step-by-Step Instructions
- Add blackberries, cane sugar, and water to a medium saucepan and bring the mixture to a boil over medium-high heat.
- Stir the mixture constantly in the beginning until the sugar dissolves.
- Lower the heat and simmer for 15 minutes.
- Take the syrup off the heat, stir in vanilla, and allow it to cool for 10 minutes. The syrup won't be very thick while it's still hot but it should coat the back of a spoon.
- Strain the mixture through a fine mesh strainer into a large measuring cup or a bowl. Use the back of a spoon to mash the blackberries to release as much juice and flavor as possible.
- Pour it into a glass jar and store it in the fridge for up to 2 weeks. Wait until the syrup is completely cool before closing the jar.
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Tips & Tricks!
- Leftover pulp - I like using the pulp from any fruit-based syrups as jam in oatmeal, smoothies, on bread, or on ice cream. That being said, blackberries have quite a lot of large seeds, so the pulp here isn't as pleasant to eat as raspberry or blueberry pulp. If you have a very strong blender that can pulverize the seeds, you can blend the syrup before straining. Always be careful when blending anything hot.
- Freeze the syrup - I like storing my syrups in the freezer when I have the space because they stay fresh for much longer that way. Sugar prevents them from freezing completely, so you don't have to spend any time defrosting them. Just use a spoon to scoop some into your drink!
How to Use The Syrup
- Cocktails: You can use the syrup for so many different blackberry cocktails! This Blackberry Margarita is as delicious as it is pretty, and I highly recommend trying it! You can use this syrup with any tequila, vodka, gin, or white rum-based cocktails. It would be delicious in a Blackberry Moscow Mule or a Blackberry Mojito as well!
- Mocktails: You have to try this Blackberry Mocktail! It has fresh thyme for more flavor, and it's one of my all-time favorites! It would be delicious topped up with some ginger beer as well!
- Iced teas and lemonades: Try it in this Passion Tea Lemonade or this Iced Matcha Lemonade! You can also use it to sweeten hot tea.
- Water: You can simply mix this syrup with some club soda or sparkling water to make your own homemade blackberry soda! Add some freshly squeezed lemon juice or lime juice for an extra zing, it's such a good combo!
- Lattes: This syrup is perfect for matcha lattes or butterfly pea flower lattes, or even coffee lattes! You have to try this Iced Blackberry Matcha Latte, it's so delicious!
- Food: Drizzle the syrup over some vanilla ice cream, pancakes, waffles, French toast, or desserts as you would maple syrup or other flavored syrups.
- Salad dressings: This might sound strange, but you can use it in salad dressings as well! Aside from fruit salads, you can add it to regular savory salads instead of honey or maple syrup to add a little bit of blackberry flavor. Try it in this Lemon Thyme Vinaigrette!
Storing
Refrigerator: Store the syrup in an airtight container or a jar or container in the fridge for up to 2 weeks. The sugar helps to preserve the syrup, but because of the high fruit content, I don't recommend storing it for any longer than that. The syrup may settle as it sits in the fridge. This is ok; just stir it before each use and always use a clean spoon.
Freezer: If you know you won't be able to use up all the syrup, you can freeze any leftovers in a freezer-safe container for up to 3-4 months. Due to the high sugar content, it doesn't freeze completely, so I don't recommend freezing it in an ice-cube tray. Instead, I like freezing it pre-measured in small containers, so I know how much to defrost. I don't recommend storing it in an ice cube tray because the syrup will be too soft to get actual syrup cubes.
Defrosting: Because the syrup never fully freezes, it should be scoopable straight from the freezer, but you can defrost it in the fridge in an hour or so.
FAQs
Yes, you can use a sugar-free sweetener, but keep in mind that the flavor of the syrup might change based on what syrup you use, and the syrup may not last as long because sugar acts as a preservative here. You can use any sweetener that can be used in a 1:1 ratio instead of sugar.
Yes, you can make this syrup with either fresh or frozen blackberries. Frozen berries might have a little more water content, but the final syrup will taste exactly the same! The better the berries, the better the syrup!
I always keep any fruit pulp to add to oatmeal, smoothie bowls, or desserts but the blackberry seeds in this one make it not very pleasant to eat. If you find a use for it, please let me know in the comments!
More Berry Syrup Recipes
Flavored syrups are truly so easy to make at home, and there are endless flavor variations you could try! Below are four of my favorites made with berries. You can use them for cocktails, lattes, sodas, or other drinks! To see all the latest ones, head over to Flavored Syrups.
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Print📖 Recipe
Blackberry Simple Syrup
- Prep Time: 5 mins
- Cook Time: 15 mins
- Total Time: 20 minutes
- Yield: 8-12 1x
- Category: Syrup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
This Blackberry Simple Syrup is made with just 3 ingredients in under 30 minutes! It's great for lattes, cocktails, iced teas, and lemonades, or drizzled over pancakes!
Ingredients
- 2 cups blackberries (fresh or frozen)
- 1 cup cane sugar (or maple syrup)
- 1 cup water
- 1 tsp vanilla extract (optional)
Instructions
- Add blackberries, cane sugar, and water to a medium saucepan and bring the mixture to a boil over medium-high heat.
- Stir the mixture constantly in the beginning until the sugar dissolves.
- Lower the heat and simmer for 15 minutes.
- Take the syrup off the heat, stir in vanilla, and allow it to cool for 10 minutes.
- Strain the mixture through a fine mesh strainer into a large measuring cup or a bowl. Use the back of a spoon to mash the blackberries to release their juices as much as possible.
- Pour into a glass jar and store in the fridge for up to 2 weeks. Wait until the syrup is completely cool before closing the jar.
Notes
Refrigerator: Store the syrup in an airtight container or a jar in the refrigerator for up to 2 weeks.
Freezer: Freeze the syrup in a freezer-safe container for up to 3-4 months. I recommend freezing it pre-measured in small containers. You can defrost it in the fridge for an hour before using it. It never freezes fully due to the high sugar content, so it should be scoopable straight from the freezer.
Leftover pulp: You can keep the strained blackberries to use as jam, but I usually toss them because the seeds aren’t too pleasant to eat.
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Holly says
I tried it in a matcha latte and it was delicious! It changes the color of the matcha a little but its so good!