Easy Blackberry Simple Syrup (with Real Berries)
This blackberry simple syrup recipe is a fresh and fruity way to add fresh blackberry flavor to all of your homemade beverages from cocktails to coffee! It uses only 4 ingredients and comes together in just about an hour, including cooking and cooling time!
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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.
⚖️ scaling tips
Need a bunch of syrup for a lot of drinks? It's super easy to double the recipe-- just times all ingredients by 2!🔆 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.Nutrition
Serving: 1ounceCalories: 70kcalCarbohydrates: 18gProtein: 0.2gFat: 0.1gSaturated Fat: 0.002gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.01gSodium: 1mgPotassium: 22mgFiber: 1gSugar: 17gVitamin A: 29IUVitamin C: 3mgCalcium: 5mgIron: 0.1mg
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Keyword: berry, blackberry, fall, simple syrup, summer