Blackberry Simple Syrup
Blackberry Simple Syrup is an easy, delicious way to preserve all of those blackberries you have in the refrigerator. So good, used in so many things.
🍽️ Recipe Name: Blackberry Simple Syrup
⏰ Ready In: 17 minutes
⏳ Prep Time: 2 minutes
🔥 Cook Time: 15 minutes
👥 Serves: 1 pint
🥕 Main Ingredients: Blackberries, sugar, water
🍳 Special Equipment: Medium saucepan, potato masher or spoon, fine mesh sieve, pint jar
⭐ Why You’ll Love It: Sweet, fruity, and incredibly easy to make. Perfect for cocktails, lemonade, iced tea, pancakes, desserts, and more while making the most of fresh or frozen blackberries.
👇 Full measurements and instructions are in the recipe card below.
This Blackberry Simple Syrup is so versatile! Use it in beverages, like teas, coffees, lemonade, or cocktails, to add a fruity pop! It is great on simple pound cake, ice creams, puddings, and desserts. It is a perfect glaze for cakes, moistening them.
Delicious for glazing and caramelizing vegetables, and perfect for adding to a marinade for meats or seafood! Try using one in your next homemade salad dressing!
What Is Simple Syrup?
Simple syrups are simply a mixture of water and sweetener, making a sweet addition to lots of different drinks and desserts. It is essentially liquid sugar, so it blends easily with a variety of drinks and cocktails.
But as you can see from the list above, it helps you make awesome drinks! Try some in a savory application, as well!
Are Simple Syrups Shelf Stable When Canned?
Simple Syrup does not have enough acidity to be water-bath canned. It would need to be pressure-canned to be shelf-stable.
How to Make Blackberry Simple Syrup
Place sugar in a large saucepan.
Add water and blackberries.
Bring to a boil. Reduce heat. Low boil for 10-20 minutes. (Time not crucial after 10 minutes.)
Mash berries with a potato masher.
Place cheesecloth in a colander, or use a fine mesh sieve.
Place sieve or colander over large bowl, or measuring cup.
Pour the syrup into the sieve. Drain. Discard solids. Pour into storage containers.
How to Store Blackberry Simple Syrup
Store syrup in canning jars or a Tupperware container in the refrigerator for up to 5-6 days. For longer storage, freeze for up to 1 year. Thaw before using.
Other Delicious Blackberry Recipes
- Blackberry Jam
- Peach Blackberry Galette
- Blackberry Pancake Syrup
- Grilled Peaches with Blackberry Sauce
- Blackberry Crisp
Recipes That Use Simple Syrups
- Blackberry Tea
- Strawberry Infused Scallops
- Classic Daiquiri
- Cherry Mint Julep
Enjoy a delicious, refreshing Blackberry Iced Tea to quench your thirst!
Tools That Make This Recipe Work
If you don’t already have these, this is where most people struggle.
- Saucepan – A heavy-bottomed saucepan helps the berries cook evenly without scorching the syrup. Thin pans can create hot spots that burn the fruit before the sugar fully dissolves.
- Cheesecloth – Perfect for straining out tiny seeds and pulp for a smoother syrup. Without it, your syrup may stay cloudy and contain bits of fruit.
- Fine Mesh Sieve – Catches most of the seeds and pulp while letting the syrup flow through easily. Skipping this step leaves you with a gritty texture.
- Jelly Bag Strainer – The easiest way to extract every last drop of juice without squeezing bitter flavors from the fruit. A regular strainer often leaves behind a surprising amount of syrup.
- Syrup Bottle – Makes pouring and storing your finished syrup clean and mess-free. Without one, sticky drips and spills become almost unavoidable.
- Freezer Containers – If you’re making extra syrup, freezer-safe containers let you save it for later without sacrificing flavor. Regular containers can crack or leak when frozen.
This saucepan works well for making simple syrups, jams, and fruit sauces. It heats evenly for steady cooking from start to finish.
This strainer helps separate the liquid from cooked fruit without extra pulp. It gives your finished syrup a smooth, even texture.
Tips for Your Success
- Use ripe blackberries. Fully ripe berries have the best flavor and natural sweetness, giving your syrup a richer taste and deeper color.
- Don’t let the syrup boil too hard. A gentle simmer is enough to extract the juice without cooking away too much liquid or creating a jam-like consistency.
- Avoid pressing the berries too hard. Let the syrup drain naturally through a fine mesh sieve or jelly bag. Excessive squeezing can force bitter flavors and extra pulp into the syrup.
- Cool completely before bottling. Pouring hot syrup into storage bottles can create excess condensation, which may shorten its shelf life.
- Label and date your containers. Whether refrigerating or freezing, adding the date helps you keep track of freshness so you can enjoy the syrup at its best.
Frequently Asked Questions
Stored in an airtight bottle or jar in the refrigerator, blackberry simple syrup will keep for about 2 to 3 weeks. For longer storage, freeze it in freezer-safe containers for up to 6 months.
Yes! Frozen blackberries work just as well as fresh. There’s no need to thaw them first—just add them directly to the saucepan and cook as directed. They release plenty of juice as they heat.
Straining is highly recommended if you want a smooth syrup. A fine mesh sieve, cheesecloth, or jelly bag will remove the seeds and pulp, giving you a silky syrup that’s perfect for cocktails, lemonades, iced tea, pancakes, and desserts.
That’s how easy it is to make Blackberry Simple Syrup. Let me know in the comments below what you like to use simple syrups for. Thanks for stopping by today.
Blackberry Simple Syrup
Ingredients
- 2 cups Sugar
- 1 cup water
- 1 pint blackberries fresh or frozen
Instructions
- Add all ingredients to medium saucepan.
- Heat to boiling. Stir until sugar dissolves. Reduce heat, simmer 15-30 minutes, until berries are soft.
- Mash berries with potato masher, or crush with spoon.
- Strain solids through fine mesh sieve, or through cheesecloth. Discard solids.
- Refrigerate after cooled.
- Add to recipe, as needed.
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Nutrition
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Does this have to be refrigerated? I know other types purchased from restaurant suppliers don’t have to be refrigerated.
Just to be safe, store it refrigerated. If you have a pressure canner, you can process it. Commercial syrups are pressure canned.
How long does it need to be pressure canned? My understanding is that the time is different for different things and I can’t find instructions for canning simple syrup anywhere
Simple syrup has no lemon juice in it. I don’t think it should be canned. Even pressure canned. I can’t find any trusted sources that recommend it. Store it in the fridge for about 5 days. Or freeze it in ice cube trays or something similar for longer storage.
you must refrigerate homemade syrup! you can add some lemon juice to help it keep longer, but syrups made in stores use citric acid or another preservative and can keep a much more sterile environment when making it.
Yes, you are correct Alex. Thanks!