Blackberry Simple Syrup

This blackberry simple syrup is a quick fruit syrup made with blackberries, sugar and water. It takes about 10 minutes on the hob and works with fresh or frozen blackberries, so you do not need to wait for perfect berry-season timing.

Use it in lemonade, iced tea, sparkling water, mocktails, cocktails, yoghurt, pancakes, ice cream or sponge cakes. It has a bright blackberry flavour, a deep purple colour and a pourable texture that works best for drinks and light dessert drizzling.

I usually make this with frozen blackberries because they are easy to keep on hand and often cheaper than fresh. Fresh berries are lovely too, especially if you have a garden glut and need to make the little purple overachievers useful.

Ingredients needed

You’ll find the full ingredient list with measurements in the recipe card at the bottom of the post.

Blackberries

Use fresh or frozen blackberries. Frozen berries can go straight into the pan, but they may take a minute or two longer to reach a simmer.

Avoid berries that taste flat or watery, because the syrup will only be as good as the fruit you start with. Slightly tart blackberries are fine because the sugar balances them.

White sugar

Granulated white sugar keeps the blackberry flavour clean and bright. Brown sugar works in some syrups, but I would not use it here because it adds a deeper caramel flavour and darkens the colour.

Optional lemon juice

Add 1–2 teaspoons if the syrup tastes too sweet or needs a little lift. Leave it out if your blackberries already taste bright and fruity.

How to make blackberry simple syrup

1. Add the blackberries, sugar and water to a medium saucepan.

2. Place the pan over a medium heat and stir gently until the sugar starts to dissolve.

3. Bring the mixture to a gentle simmer, then reduce the heat to medium-low. Simmer for about 6 minutes, stirring now and then. The berries will soften, the liquid will turn deep purple and the sugar should fully dissolve.

4. Gently mash the blackberries with a potato masher or fork, then simmer for another 2 minutes. Do not boil it hard, or the syrup can reduce too much and start leaning towards jam.

5. Place a fine mesh sieve over a bowl or large jug. Pour the syrup through the sieve and let it drip for a minute or two.

6. Press the blackberry pulp gently with a silicone spatula or spoon to release more syrup. Do not force every last bit through, or the syrup may turn cloudy and gritty from the seeds.

7. Taste the syrup and stir in 1–2 teaspoons lemon juice if it needs a brighter flavour.

8. Pour the strained syrup into a clean jug, bottle or jar. Leave it to cool, then cover and store it in the fridge.

How thick should blackberry simple syrup be?

This syrup should be thin enough to pour easily and stir into cold drinks. It will look slightly loose while hot and thicken a little as it cools, but it should not set like jam.

For a thicker dessert syrup, simmer it for a few extra minutes after straining. Keep the heat gentle and remember it will thicken more once cold.

Troubleshooting

My syrup is too thin

Simmer it gently for a few more minutes to reduce it. It will also thicken slightly once chilled.

My syrup is too thick

Stir in a splash of hot water until it loosens to a pourable consistency. Add a little at a time so you do not dilute the flavour too much.

My syrup looks cloudy

This usually happens when the blackberry pulp is pushed too hard through the sieve. It is still fine to use, but next time press the pulp more gently and stop before the seeds start scraping through.

My syrup tastes too sweet

Add a small squeeze of lemon juice to brighten it. For the next batch, use sharper berries or reduce the syrup a little less.

My syrup started to look jammy

It was probably boiled too hard or cooked too long. Stir in a little hot water while it is still warm to bring it back to a pourable syrup.

Variations

Mixed berry syrup: Replace half the blackberries with raspberries, strawberries or blueberries.

Blackberry lemon syrup: Add 1–2 teaspoons of lemon juice after straining.

Blackberry vanilla syrup: Add a small splash of vanilla extract once the syrup has cooled slightly.

Thicker dessert syrup: Simmer the strained syrup for a few extra minutes until slightly reduced.

Less sweet syrup: Reduce the sugar slightly, but bear in mind the syrup may taste sharper and may not keep quite as well.

How to store blackberry simple syrup

Store cooled blackberry syrup in a clean airtight bottle or jar in the fridge for up to 1 week.

For longer storage, freeze it in an ice cube tray. Once frozen, transfer the cubes to a freezer bag or container and freeze for up to 6 months. Add the frozen cubes straight to cold drinks, or thaw them overnight in the fridge.

Only store unused syrup. If syrup has had spoons, fruit, ice or drink splashes dipped into it, do not pour it back into the storage jar.

How to use blackberry simple syrup

Drinks and mocktails

• Stir into lemonade or lemon-lime soda.
• Add to sparkling water with a squeeze of lemon or lime.
• Mix into iced tea.
• Use in a blackberry spritzer with soda water and ice.
• Add a spoonful to homemade milkshakes or smoothies.
• Freeze into cubes and add to water, lemonade or iced tea.

Cocktails

Use blackberry syrup anywhere you want berry sweetness without muddling fresh fruit. It works especially well with gin, vodka, rum, bourbon and sparkling wine.

Try it in a blackberry gin fizz, blackberry vodka lemonade, blackberry mojito, blackberry margarita or a blackberry Bellini-style drink with sparkling wine.

Desserts and breakfast

• Drizzle over vanilla ice cream.
• Spoon over Greek yoghurt.
• Pour over pancakes, waffles or French toast.
• Brush lightly over sponge cake layers.
• Stir into porridge or overnight oats.
• Use as a quick sauce for cheesecake or panna cotta.

More drinks and fruity desserts

For more refreshing drinks, try my Rock Shandy or Lemon Lime and Bitters. If you’re looking for something fruity to serve afterwards, have a look at my French fruit tart or caramelised roasted pineapple with cinnamon butter sauce.