This homemade Blackberry Syrup comes together with just three ingredients and tastes infinitely better than anything you could buy from the store. You can easily make it with fresh or frozen blackberries, allowing you to enjoy that bright berry flavor all year long.
While there are plenty of ways to enjoy blackberry syrup, I use it most for entertaining with cocktails. Because I frequently batch cocktails ahead for parties, this recipe was specifically developed to stay pourable after chilling in the refrigerator and to mix smoothly into cold drinks.
My guests adore it as a sweetener for both limey gin gimlets and (my personal flavorite) blackberry lemon drops. The blackberry flavor and gorgeous coloring of this syrup also works wonders in adding flavor to lemonade, iced tea, and, of course, mocktails.
Table of Contents
Why You'll Love This Recipe
I started developing cocktail recipes more than 20 years ago as a professional bartender, and now, as someone who regularly entertains at home, this blackberry syrup remains one of my favorite make-ahead cocktail ingredients.
Just like my strawberry simple syrup, it leads to easy cocktails that require no muddling and leave behind no pulpy drinks. A good homemade simple syrup is one of the best make-ahead tools a home host can have.
- Ready in About 30 Minutes | This blackberry syrup is extremely simple to make, but the order and timing of the method matter.
- Use Fresh or Frozen Berries | Fresh blackberries yield the brightest, freshest flavor, but frozen blackberries are a great budget-friendly substitute, especially when berries are out of season.
- Max Berry Flavor | In this recipe, the berries are briefly simmered with sugar and water, then allowed to steep until lukewarm. Steeping gives the berries time to infuse the syrup. Then, the berries are mashed, which releases even more of the berry flavor. The mixture is strained to ensure a smooth sipping cocktail, free of any pulp.
Ingredients
Blackberries | Ripe blackberries will give you the most pronounced berry flavor. Look for fruit that is deep, solid black with no red or green patches. Frozen berries will also work and do not need to be thawed before going into the pan. If you end up with extra berries on hand, add this Blackberry Bourbon Smash to your next happy hour menu.
Sugar | Granulated sugar sweetens the syrup and gives it a smooth consistency. I prefer white granulated sugar over brown sugar for a cleaner, more pronounced berry flavor. While I adore brown sugar syrup for coffees, its flavor doesn't blend quite as well with blackberries. Brown sugar contains molasses, which carries with it a caramel-like flavor that can muddy the taste of the blackberries.
Water | Traditional simple syrup is made with equal parts sugar and water. This ratio delivers a syrup that easily dissolves into cold drinks while simultaneously sweetening them. I recommend using filtered water for the cleanest flavor if possible.
Flavor Variations
With Herbs
Herbs are a great way to add depth of flavor to simple syrups. Add the herbs after the sugar has dissolved, the heat is turned off, and the steeping time begins.
- ½ cup of loosely packed mint leaves gives the syrup a cool, refreshing flavor.
- ½ cup of loosely packed basil leaves has a soft, licorice-like quality that complements the flavor of the berries.
- Use 2 sprigs of rosemary if you want to add a savory, woodsy flavor.
- For a more subtle savory touch, 4 sprigs of thyme work beautifully.
With Extracts
Extracts are an easy way to customize the flavor of your simple syrup without changing its consistency. Stir them in after cooking to preserve their flavor and aroma.
- 1 teaspoon vanilla extract adds warmth and rounds out the berries' natural sweetness.
- ½ teaspoons almond extract has a sweet, nutty flavor with hints of marzipan that enhance the fruitiness of the blackberries.
- ½ teaspoon lemon extract adds a bright, citrus flavor that makes the blackberries taste extra fresh.
- ½ teaspoon orange extract gives the blackberry syrup a natural jammy sweetness without overpowering the berries.
With Honey
Honey and blackberries are a great natural pairing. Honey in the place of granulated sugar will add a delicate floral sweetness and create a slightly heavier syrup.
How to Make Blackberry Syrup
Combine the Ingredients | Add the blackberries, granulated sugar, and water to a small saucepan and stir to combine.
Bring to a Simmer | Place the saucepan over medium heat until the sugar dissolves and the mixture begins to simmer. Remove the pan from the heat as soon as the sugar dissolves. Continuing to boil the syrup will reduce too much liquid and create a thicker syrup that's less ideal for mixing into cold liquids and cocktails.
Steep the Blackberries | Allow the berries to steep for about 20-30 minutes.
Strain and Mash | Place a fine mesh sieve over a bowl or an 8-cup measuring pitcher. Pour the mixture over the sieve and mash the berries with the back of a wooden spoon or a potato masher until broken up, but not pulverized. Discard the mashed berries.
Cool and Store | Allow the blackberry syrup to cool completely before transferring to a clean airtight jar or bottle. Store in the refrigerator to keep fresh for up to 2 weeks or freeze for up to 3 months.
For a Rich Simple Syrup
A rich simple syrup is sweeter, thicker, and works well for pancakes, brushing over cakes to keep layers moist, or drizzled over desserts like cheesecake, pound cake and ice cream. It is especially useful when you want to sweeten something without adding too much water content.
To make a rich blackberry syrup the ratio becomes 2:1 (sugar to water), increase the amount of sugar to 2 cups and keep the water at 1 cup. Then, proceed with the recipe as originally directed.
What to Use Blackberry Syrup In
I often use flavored syrups like this one to make mocktails feel special for non-drinkers. A splash of blackberry syrup, sparkling water, a squeeze of lemon or lime, and a garnish is all that's really needed to make it feel special.
Blackberries naturally pair beautifully with fresh lime and lemon, making blackberry syrup especially delicious in citrus-forward drinks. Try it in:
Cocktails
- Spiked Arnold Palmers
- Lemon Drops
- Margaritas
- Vodka Mojitos
- French 75s
- Bourbon Smashes
- Vodka Sours
Non-Alcoholic Drinks
- Lemonade
- Limeade
- Mocktails
- Sparkling Water
Blackberry Lemon Drop Pitcher (My Favorite Way to Use This Syrup)
This has become one of my signature entertaining cocktails because it's bright, refreshing, and easy to batch ahead for guests. Just mix, refrigerate, and serve over ice when it's party time.
Ingredients
- 2 cups (16 ounces) vodka
- Juice of 4 lemons (about 1 cup fresh lemon juice)
- ½ cup (4 ounces) blackberry syrup (or ¾ cup/6 ounces if you prefer sweeter cocktails)
- 2 cups (16 ounces) of cold water
Instructions
Add the vodka, lemon juice, blackberry syrup, and water to a small pitcher and stir to combine. Refrigerate until well chilled or up to 24 hours ahead. Stir well before serving. Garnish with blackberries and lemon slices, if desired.
Pro Tips For the Most Flavorful Syrup
- Use the ripest berries you can find. Ripe berries produce a sweeter syrup with the boldest blackberry flavor and the most vibrant coloring.
- Don't boil the syrup for too long. If the syrup thickens too much, it will be difficult to pour.
- Let the berries steep before mashing. This allows them to soften and release their flavor without excessive cooking.
- Mash the berries while straining. Breaking them open releases additional juices and flavor into the syrup. Be careful not to force fruit through the strainer.
- Cool completely before bottling. Transferring hot syrup to sealed container causes condensation and unnecessary moisture.
Frequently Asked Questions
Yes. Frozen blackberries work well and do not need to be thawed first.
No. You do not need lemon juice to make blackberry syrup. Blackberries, granulated sugar, and water are all you need.
Yes. Allow the syrup to cool completely and transfer to a freezer-safe container. Thaw the syrup in the refrigerator before using.
Blackberry syrup may take on a cloudy look if fruit pulp is pushed through the stainer. Cloudiness only affects the appearance of the syrup. If doesn't affect the flavor or indicate that the syrup has gone bad.
Blackberry syrup lasts for up to 2 weeks stored in the refrigerator or up to 3 months in the freezer.
This recipe is thinner than pancake syrup as it is designed for cocktails and drinks. If you're looking for a thicker syrup, use the rich syrup variation above.
Blackberry Syrup
Ingredients
- 2 cups blackberries fresh or frozen
- 1 cup granulated sugar
- 1 cup water
Instructions
- Add the blackberries, sugar, and water to a small saucepan and stir to combine.
- Place the saucepan over medium heat and bring the mixture to a simmer. As soon as the sugar has dissolved, remove the pan from the heat. Do not continue boiling, or the syrup will reduce and become too thick for drinks.
- Allow the blackberries to steep in the syrup for 20 to 30 minutes.
- Place a fine-mesh sieve over a bowl or measuring pitcher. Pour the syrup through the sieve, then gently mash the berries with the back of a wooden spoon or potato masher to release their juices. Do not force pulp through the strainer. Discard the solids.
- Cool the syrup completely before transferring it to an airtight jar or bottle. Refrigerate for up to 2 weeks or freeze for up to 3 months.
Notes
- Fresh and frozen blackberries both work well in this recipe.
- Remove the syrup from the heat as soon as the sugar dissolves to keep it thin and pourable.
- For the boldest blackberry flavor, allow the berries to steep before straining.
- For a richer syrup that's ideal for desserts, use 2 cups sugar and 1 cup water, then follow the recipe as directed.
- Store in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 3 months.
Leave a Reply