Making homemade simple syrup for over a decade leaves you with lots of opportunities to experiment with flavors. Infusing fruits like berries into classic simple syrup is a great way to pack the fresh flavor of fruit into all of your favorite drinks, from homemade sodas to cocktail recipes. This blackberry simple syrup recipe is the perfect way to add a sweet and tangy burst of berry flavor into any beverage you like!
This recipe was inspired by my cranberry simple 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! Use this syrup to get big blackberry flavor into cocktails, mocktails, and more. It’s a great way to flavor drinks like a blackberry daiquiri or blackberry cream soda.Jump to Recipe
💕 why you'll love this blackberry simple syrup recipe
🍓tart & tangy. Blackberries are known for being sweet, tart, and tangy. This simple syrup jams that flavor into a liquid sweetener that is perfect for any beverage.
🙌 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!
- blackberries - whole fresh blackberries are a must when making this recipe, the riper the better! If you can’t find in-season berries in your local grocery store, you can use frozen berries with similar results. I also love freezing fresh berries when they are in peak season to save them for later.
- granulated sugar - the best way to put the berry flavor front and center is to use a lightly flavored sugar, like plain white sugar. While you can use a darker sugar, just know it will affect the final flavor of the syrup by adding a more toasty or caramelized undertone to the syrup. It’s not a bad thing by any means, but if you want the flavor to be purely blackberry, stick to regular granulated cane sugar.
- filtered water - filtered water is the best for making simple syrups because of it’s clean flavor profile. We don’t want to use any additional funky flavors in this syrup to be sure that the blackberry flavor really shines.
- lemon juice - freshly squeezed lemon juice adds a bit of zing and helps to highlight the berry flavor of this syrup. It also helps to keep the syrup stay fresher for longer, because of the acidity.
See the recipe card for quantities.
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!
Learn about the best tools for making your own simple syrups with our FREE PDF guide!
💡tips and tricks for getting it right
🍽️ serving tips
how and when to use your blackberry syrup
Simple syrups are best used in beverages, because of their thin consistency. This allows them to easily mix into hot and cold drinks, without pooling at the bottom of the glass like thicker syrups tend to do. Use your finished syrup in a variety of drinks such as:
Blackberries and booze go super well together. This syrup mixes wonderfully with anything from bourbon to tequila! Try using this syrup in any of your favorite cocktails like:
- blackberry daiquiri - a classic rum cocktail is a daiquiri, and this syrup is perfect for using in place of classic simple syrup!
- blackberry gin and tonic - add in a spoonful of this syrup to a glass of tonic water and top with an ounce or two of gin for a seasonal take on a classic vodka cocktail. Want even more blackberry flavor? Use blackberry-infused gin!
- blackberry basil margarita - try a super seasonal variation of a classic margarita on the rocks. This blackberry margarita is perfect for any summer gathering, from a pool party to an afternoon BBQ!
Non-alcoholic cocktails are increasing in popularity, and for good reason! Gone are the days of sugary sweet Shirley Temples. You can also make kid-friendly blackberry drinks like blackberry lemonade or soda!
- blackberry green tea - the delicate floral flavor of iced tea mixes beautifully with the sweet and tangy flavor of blackberries! You can use this sweet syrup in hot tea, too!
- blackberry fauxjito - try making this zero-proof blackberry mojito for your next gathering and be prepared to be asked for the recipe!
- blackberry cream soda - Italian sodas are an easy and fun way to use your simple syrups, and this blackberry cream soda version is wonderfully refreshing! Not a fan of creamy beverages? Add an ounce of this fruit syrup to club soda for an easy blackberry soda that’s perfect for summer!
cooking, baking, & gifting
Simple syrups + drinks = a real love story….buuuuut you can totally use them in cooking and baking too!
- 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!
- as a gift - 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.
ℹ️ troubleshooting tips
Even though this is a simple syrup recipe, things can go wrong! Try these troubleshooting tips if you run into any issues with your homemade syrup.
- too tart - Taste your blackberry syrup before adding in any lemon juice, if you remember! Blackberries are tart in flavor, especially when underripe. If your syrup is too tart, you can add in more sugar, ¼ 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, like this watermelon simple syrup.
- 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. This is great if you’re making a blackberry jam, but not so great when you want a thinner syrup. 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.
⚖️ Scaling Tips
This recipe is super easy to scale up or down!
All you need to do is double the ingredients or cut them in half to make more or less of this syrup!
🔆 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.
♻️ substitutions & variations
Missing an ingredient? No problem. Check out these tried-and-true substitutions, or comment below with your question. I’m here to help you troubleshoot!
- use another berry - if you don’t have blackberries on hand, you can make this syrup using another berry. Check out my recipes for cranberry simple syrup, blueberry simple syrup, and strawberry simple syrup! You can even use a mixture of berries to create a flavorful mixed berry 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. I do not recommend using an artificial sweetener in this recipe. Artificial sweeteners are generally much sweeter tasting than regular sugar, so the quantity needed to achieve the right balance will vary greatly depending on the sweetener you use.
Feeling like a rebel?! 😈 Feel free to stray from the recipe card using these variations, or leave me a comment with your own!
- 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!
- blackberry lime - blackberry and lime is a classic flavor combination! You can use lime juice instead of lemon juice if you can’t find fresh ripe lemons near you.
- blackberry + basil - add in a few sprigs of basil (or another herb like mint) for a super summery take on this simple syrup!
🧰 equipment needed & storage tips
🧰 tools needed
- 1.5 quart saucepan - you can use whatever saucepan you have on hand, I love this 1.5-quart saucepan from All-Clad. The heavy bottom ensures even heating throughout the cooking time!
- non-reactive mesh strainer - a fine mesh strainer helps you to remove the blackberry seeds and pieces from the liquid after simmering the mixture.
- measuring cups - if you don’t have a kitchen scale, you’ll likely need some measuring cups. I love using these glass measuring cups from Anchor Hocking because they can tolerate the quick temperature changes that happen when I’m making simple syrups. I also love this set of measuring cups from King Arthur Baking because they are sturdy, nest well, and include any size you’ll ever need!
- kitchen scale - using a kitchen scale has so many benefits, from being more precise to helping you do less dishes! If you use a scale, you can simply put everything right in the pot as you measure it, no need to dirty up a bunch of extra dishes! I have and love this OXO kitchen scale.
- airtight storage container - you can use any storage container you like, as long as its airtight. These OXO squeeze bottles are a favorite of mine for storing simple syrups because you can also stash them in the freezer. These glass bottles are great for gifting simple syrups to friends and family. You can also use a mason jar!
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.
How long does fruit infused simple syrup last?
Homemade simple syrups last for about 2 weeks when properly stored in the fridge. You can also freeze your syrups for longer-term storage. If you ever see anything cloudy in your syrups, or if they have a funky smell, throw them out!
What do blackberries taste like?
Blackberries have a tart, almost sour flavor, which is especially prominent when they are raw. When they are cooked, they develop a deep, rich, jammy flavor.
What flavors go well with blackberry?
Since blackberries are so tart, they benefit greatly from the addition of cool creamy ingredients like yogurt or cream. Blackberry also goes well with ginger, peaches, mint, basil, and cinnamon. Lemon helps to brighten their flavor, and lime is a classic zesty pairing as well. They’re also great mixed with other berries like raspberries and blueberries!
If you make this recipe, please leave a review in the comments and a star rating!
I read every single comment! I also love connecting on social media, so snap a pic and hashtag it #myrecipeforfun and tag me on Instagram, TikTok, or pin this recipe on Pinterest!
Blackberry Simple Syrup
- 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
- If you are using fresh blackberries, wash them to rinse off any dirt or impurities.
- Pour 240 grams of water (1 cup) into a saucepan and place it on medium heat.
- Add 200 grams of granulated sugar (1 cup) and stir intermittently until it is dissolved.
- Once the sugar is dissolved, add in 160 grams of blackberries (1 container) and simmer over medium-low heat for 15 - 30 minutes.
- Add in the lemon juice and stir.
- Remove the pan from heat and allow it to cool for 15 - 20 minutes.
- Once the syrup has slightly cooled, strain the syrup through a fine mesh sieve to remove the blackberries.
- Store your syrup in an airtight container in the fridge for up to 2 weeks or freeze for longer storage.
🧯food safety & other information
Food safety is an important ingredient in any recipe for success! Here are some tips to keep you safe in the kitchen!
- While you can allow this syrup to sit at room temperature, don’t leave it out for longer than 4 hours at a time. This helps to inhibit bacteria growth that can happen from the sugars in the syrup. Read more about the temperature danger zone here.
- Use sterilized containers whenever possible. You can sterilize your containers by boiling them briefly, running them through your dishwasher with the sterilize feature activated, or pouring boiling water into the containers.
- While you may be able to use your simple syrup longer than 14 days in the fridge, if you see any sort of cloudiness or dark spots in the syrup, throw it out. This is mold growth and is not a recipe for fun.
- Never leave simmering syrup unattended on the stove.