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–+ servings
A jar, a glass and a cocktail glass with blackberry simple syrup.
5 from 32 votes

Blackberry Simple Syrup

Author: Maretha Corbett
A quick blackberry simple syrup made with fresh or frozen blackberries, sugar and water. Use it in drinks, mocktails, cocktails, yoghurt, pancakes, ice cream and desserts.
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Prep Time:2 minutes
Cook Time:8 minutes
Total Time:10 minutes
Course: Dessert, Drinks
Cuisine: International
Keyword: simple syrup, blackberries, blackberry simple syrup, coctail syrup, blackberry syrup for coctails, blackberry simple syrup for drinks
Servings: 8 50ml servings
Calories: 121kcal

Ingredients

  • 350 grams (12.3 oz) blackberries, fresh or frozen
  • 1 cup water
  • 1 cup granulated white sugar
  • 1-2 teaspoons lemon juice, optional

Instructions

  1. Add the blackberries, sugar and water to a medium saucepan.
    350 grams (12.3 oz) blackberries, fresh or frozen, 1 cup water, 1 cup granulated white sugar
  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.

Notes

  • Fresh or frozen blackberries both work.
  • Use the same cup measure for the sugar and water. Metric or imperial cups are both fine, as long as you use the same one for both.
  • For a brighter flavour, add 1–2 teaspoons lemon juice after straining.
  • Do not press the pulp too hard through the sieve, or the syrup may turn cloudy.
  • Store unused syrup in the fridge for up to 1 week.

Nutrition

Calories: 121kcal | Carbohydrates: 31g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 2mg | Potassium: 72mg | Fiber: 2g | Sugar: 29g | Vitamin A: 94IU | Vitamin C: 9mg | Calcium: 14mg | Iron: 0.3mg
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