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
Units
Scale
- 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.