If you love berry season as much as I do, all your drinks about about to get a whole lot more exciting. 👀 This easy homemade blackberry simple syrup recipe is the perfect way to add a sweet and tangy burst of berry flavor to any beverage! Fresh berries are infused into a simple sugar syrup for REAL berry flavor you’re gonna love!
Making homemade simple syrup for over a decade leaves you with lots of opportunities to experiment with flavors. And infusions are just about the best way to experiment! Infusing fruits into classic simple syrup is a great way to pack the fresh flavor of fruit into any drink, from homemade sodas to your favorite cocktails.
This recipe was inspired by my festive cranberry syrup, which is another tart and tangy berry syrup recipe. This variation celebrates the sweet flavor blackberries which are at peak ripeness in summer through early fall. These big, bold and juicy berries are similar to raspberries but much punchier! It’s a delicious way to flavor drinks like a blackberry daiquiri or blackberry cream soda.
why this blackberry syrup recipe works:
🍓tart & tangy. Blackberries are known for being sweet, tart, and tangy. This simple syrup jams the fresh flavor of ripe berries into a liquid sweetener that is perfect for any drink.
🙌 easy & straightforward. Some recipes out there force you to buy lots of specialty equipment, like vacuum sealers and sous vide machines. While those gadgets are fun, unless you’re using them regularly they can take up a lot of storage space. This recipe uses tools that you likely already have at home in a simple and straightforward way.
💥 juicy & bold. This simple syrup packs a punch of juicy flavor into every ounce! Use it in any recipe that calls for regular simple syrup or even sugar, like lemonade, to make a seasonal spin on your favorite drinks!
🛒 ingredients
See the recipe card for the exact quantities.
🍳 how to make blackberry syrup
Step 1: If you are using fresh blackberries, wash them to rinse off any dirt or impurities.
Step 2: Pour 1 cup of water into a saucepan and place it on medium heat.
Step 3: Add 200 grams of granulated sugar and stir intermittently until it is dissolved.
Step 4: Once the sugar is dissolved, add in 1 container of blackberries and simmer over medium-low heat for 15 – 30 minutes.
Step 5: Add in the lemon juice and stir.
Step 6: Remove the pan from heat and allow it to cool for 15 – 20 minutes.
Step 7: Once the syrup has slightly cooled, or cooled completely to room temperature, strain the syrup through a fine mesh sieve to remove the blackberries.
Step 8: Store your strained syrup in an airtight container in the fridge for up to 2 weeks or freeze for longer storage.
Hint: Line your fine mesh sieve with cheesecloth if you want to be sure to strain every last seed and fiber out of your simple syrup!
💡tips & tricks for getting it right
ℹ️ troubleshooting tips
- too tart – blackberries are tart in flavor, especially when underripe. If your syrup is too tart, you can add in more sugar, 1/4 cup or 50g at a time. This is also why I recommend the cooking method of infusing simple syrups like this blackberry one. Cooking blackberries over heat helps their flavor deepen and intensify, leading to a more “jammy” flavor compared to simple syrups that are made using the maceration technique or cold infusion process.
- not enough berry flavor – if your syrup is lacking the berry punch of flavor you’re after, try adding in more berries or simmering the syrup for longer. You can also gently muddle the berries while they simmer to release even more juices.
- too thick – blackberries are high in pectin, which means they can gel naturally when cooked at higher temperatures. If you did end up with a thicker syrup, you may have cooked it at too high a temperature. You can add in more water, a couple tablespoons at a time, until it thins out to the right consistency.
🔆 top tip
Make sure to cook your syrup at a medium-low heat. Blackberries are high in pectin which will thicken your syrup naturally. Too much pectin will make your syrup thicker, which is not ideal for mixing into cold drinks.
🍽️ ideas for using blackberry syrup
🍹 blackberry cocktail recipes
As demonstrated by creme de mure liqueur, blackberries and booze go super well together. 😜 This syrup mixes wonderfully with anything from bourbon to tequila! Try using this syrup to make any of your favorite drinks into blackberry cocktails!
blackberry daiquiri
A classic rum cocktail is a daiquiri, and this shaken blackberry daiquiri is a wonderful seasonal take!
blackberry bourbon bramble
Try a seasonal berry variation of a classic bourbon cocktail with this fun blackberry bramble drink!
blackberry basil margarita
This blackberry margarita is perfect for any summer gathering, from a pool party to an afternoon BBQ!
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🥤 blackberry mocktail ideas
Non-alcoholic cocktails are increasing in popularity, and for good reason! You can also make kid-friendly blackberry drinks like blackberry lemonade or soda pop!
Blackberry iced latte
Fruit + coffee might sound weird at first, but once you taste this seasonal iced berry latte, you’ll be hooked!
sparkling blackberry basil lemonade
Regular lemonade is OUT, but this sparkling blackberry basil version is SO IN! Fresh basil + lemon combine with soda water in this fun mocktail!
blackberry cream soda
Italian sodas are an easy and fun way to use your simple syrups, and this blackberry cream soda recipe is wonderfully refreshing!
🎁 cooking, baking, & gifting
- gift it – bottle this syrup in a cute glass bottle or small glass jar for the perfect hostess gift! You can also create a “cocktail kit” for family and friends with it.
- as a glaze for cakes – use this syrup to add fresh blackberry flavor to your layer cakes, cupcakes, and loaf cakes! Brush the syrup between layers of a cake or on top of cupcakes or a loaf cake.
- glaze tarts or pies – you can also use this syrup as a glaze for fruit tarts or pies! This would be especially good on a blackberry tart!
♻️ customize your blackberry syrup
- use another sugar – while plain white granulated sugar is the best way to sweeten most simple syrup recipes, you can use an alternative sugar or sweetener like brown sugar, demerara sugar, or even honey.
- blackberry ginger – spicy fresh ginger and sweet tart blackberries work wonders together! Simmer in a 1 inch piece of peeled fresh ginger for a kick of bold gingery flavor in this syrup! This would be especially great in a blackberry mule cocktail or mocktail!
👀 looking for more berry syrup recipes?
🧰 equipment needed & storage tips
Check out this post here for my ultimate guide of the essential tools you need when making simple syrups at home!
🫙 how to store your homemade blackberry simple syrup
This simple syrup will last you up to two weeks when stored properly in the refrigerator.
You can also freeze it for longer term storage! I love storing it in the freezer in a squeeze bottle or ice cube trays for easy melting.
💬 q+a
If you make this recipe, please leave a review in the comments and a star rating!
⭐️⭐️⭐️⭐️⭐️
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Blackberry Simple Syrup Recipe (for Drinks + More!)
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Equipment
- 1 1.5-quart saucepan non-reactive metal, such as stainless steel or cast iron
- 1 fine mesh sieve non-reactive metal, such as stainless steel
- 1 spatula or spoon silicone
- 1 measuring glass heat-safe
- 1 set of measuring cups optional
Ingredients
- 160 g blackberries fresh or frozen, 1 container
- 200 g granulated sugar 1 cup
- 240 g filtered water 1 cup
- lemon juice optional, freshly squeezed
Instructions
- Prep berries. If you are using fresh blackberries, wash them to rinse off any dirt or impurities.
- Heat water. Pour water into a saucepan and place it on medium heat.240 g filtered water
- Add sugar. Add granulated sugar and stir intermittently until it is dissolved.200 g granulated sugar
- Add berries + simmer. Once the sugar is dissolved, add in blackberries and simmer over medium-low heat for 15 – 30 minutes.160 g blackberries
- Add lemon juice. Add in the lemon juice and stir.lemon juice
- Cool. Remove the pan from heat and allow it to cool for 15 – 20 minutes.
- Strain + filter. Once the syrup has slightly cooled, strain the syrup through a fine mesh sieve to remove the blackberries.
- Store. Store your syrup in an airtight container in the fridge for up to 2 weeks or freeze for longer storage.
Notes
roubleshooting tips
- too tart – blackberries are tart in flavor, especially when underripe. If your syrup is too tart, you can add in more sugar, 1/4 cup or 50g at a time. This is also why I recommend the cooking method of infusing simple syrups like this blackberry one. Cooking blackberries over heat helps their flavor deepen and intensify, leading to a more “jammy” flavor compared to simple syrups that are made using the maceration technique or cold infusion process.
- not enough berry flavor – if your syrup is lacking the berry punch of flavor you’re after, try adding in more berries or simmering the syrup for longer. You can also gently muddle the berries while they simmer to release even more juices.
- too thick – blackberries are high in pectin, which means they can gel naturally when cooked at higher temperatures. If you did end up with a thicker syrup, you may have cooked it at too high a temperature. You can add in more water, a couple tablespoons at a time, until it thins out to the right consistency.
Easy and delicious. I love using this blackberry syrup to make cold foam!
Ahhh thank you so much for your rating and review, Lucy!! I’m so happy to hear you love this syrup, too! Cheers!! 🥰