Blackberry syrup is a way to use the flavors of juicy, fresh blackberries in dishes where you don’t want the pulp and seeds. You can use blackberry syrup in place of simple syrup for mixed drinks, iced tea or lemonade, or reduce the syrup until it thickens and serve it over pancakes, waffles, ice cream or cheesecake. Blackberry syrup will keep in a tightly covered jar in the refrigerator for up to 6 months.
Things You'll Need
Add the blackberries and sugar to a large saucepan. Heat over medium, without stirring, for about 5 minutes or until the berries begin to break down.
Continue cooking the blackberries and sugar, stirring every 5 minutes, until the sugar is completely melted and has begun to simmer.
Strain the blackberry syrup into a bowl through a fine mesh strainer. Work very slowly and gently, or the berries will get crushed and the syrup will not be clear. Let the berries sit in the strainer for at least 1 hour so all the juices will run out.
Store the blackberry syrup in a tightly covered jar in the refrigerator or freezer.
To reduce the syrup, strain out the blackberries and then simmer the syrup until it thickens.
Discard the leftover blackberry pulp, or serve it as a topping for yogurt, hot cereal or ice cream.
References and ResourcesHunter Angler Gardener Cook; Blackberry Syrup; Hank Shaw
Tasty Kitchen; Blackberry Syrup; June 2010