Blackberry Simple Syrup

5 from 1 vote

Do not be fooled by the uncomplicated nature of this blackberry simple syrup. This liquid has elevated more drinks and desserts than I can count. I use blackberries, sugar, lemon juice, and water, and in just 15 minutes, I have a striking, sweet, and slightly tart syrup that adds instant flavor and personality to anything it touches.

Prep Time5

Cook Time10

Total Time15

Course: Condiment, Dessert

Cuisine: American, Vegan

Diet: Gluten Free, Vegan, Vegetarian

Servings: tablespoons

Calories: 19kcal

Author: Anjali Shah

Equipment

Ingredients

1 cup water
1 cup sugar
8 oz blackberries fresh or frozen
2 tsp lemon juice

Instructions

Bring the water, sugar, berries and lemon juice to a boil in a medium pot.
Reduce the heat and simmer for 10 minutes.
Using the back of a fork, spatula or a potato masher, mash the berries to release the juices.
Pour the syrup through a sieve to remove all seeds and pulp.
Transfer the syrup to a sterilized glass jar.
Store in the fridge for up to a month.

Video

https://youtu.be/el8vrUqHOkk

Notes

My #1 Secret Tip for this blackberry simple syrup recipe is to strain the boiled mixture thoroughly. I make sure to use a fine mesh sieve and to gently press the pulp to get out as much of the juices as possible. This gives me a flavorful syrup that is clear and free from grit. If necessary, I pass the liquid through a second strainer or cheesecloth.
Do not overboil: I keep the heat moderate so the syrup does not thicken too much or taste overcooked like a jam.
Mash thoroughly: Pressing the berries well extracts all the juice, and the flavor will enhance the color. You could also use a potato masher for this step.
Use ripe berries: If I am using fresh berries, I make sure they are dark in color, firm, and fragrant. Frozen berries are picked at peak ripeness.
Cool completely before storing: I wait until the syrup has cooled completely before sealing the jar and placing it in the refrigerator. This prevents condensation from forming in the jar, which may affect the intensity of the flavor.
Sterilize jar: Before decanting the syrup, I boil the jar and lid in water to help extend the shelf life.

Nutrition