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Home » All Sauce Recipes » Dessert Sauces

Blackberry Simple Syrup

August 11, 2022 by jessica 4 Comments

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Blackberry simple syrup is an easy dessert sauce used in recipes, as a topping and for cocktails. It can even be bottled and given as a gift.

blackberry simple syrup poured into cocktail with text overlay for facebook

Table of Contents

  • What is Simple Syrup?
  • Ingredients
  • Blackberry Simple Syrup Uses
  • Common Issues
  • Storage
  • More Dessert Sauces
  • Blackberry Simple Syrup
    • Ingredients
    • Instructions
    • Notes
    • Nutrition

What is Simple Syrup?

Simple syrup is a liquid sweetener made by dissolving sugar in water, so sugar water. The benefit is that it disperses and dissolves evenly in liquids of any temperature, which is why it is used in many iced coffee drinks and cocktails where granulated sugar would just stay granular.

The two main ingredients, sugar and water, can be combined with other flavors, like fruit, to make flavored simple syrup. These are also used in many cocktails or other recipes, even just as a drizzling sauce.

straight on shot of bottle of blackberry simple syrup

Ingredients

Use these simple ingredients to make your first batch of blackberry simple syrup!

  • Fresh blackberries– Fresh is always better because they are the sweetest and also have more juice. Frozen blackberries can be used in off months, but don’t be surprised when there isn’t a robust berry flavor.
  • Water- This is crucial to making the sugar dissolve and the mixture stay a liquid. If too much evaporates, it will turn into jelly.
  • White sugar- The sweetener. I have not experimented with alternative sweeteners.
  • Fresh lemon juice & zest– Lemon juice adds a nice acidic punch while zest gives a clean lemony flavor, but not so much to overpower. The syrup is very sweet, so both help to balance it out and not have you feeling like you have a mouth full of sugar.
  • Kosher salt– Salt accentuates flavors, but also helps to balance them. It will not taste “salty”.
overhead shot of blackberry simple syrup

Blackberry Simple Syrup Uses

There are so many ways to use a simple syrup of any flavor. Here are a few of my favorites:

  • Iced tea
  • Lemonade
  • Over ice cream
  • In cocktails
  • Italian cream soda
blackberry simple syrup poured into cocktail

Common Issues

My syrup is too thick or like jelly– You’ve allowed too much of the water to evaporate. Place it in a saucepan with another 1/2 cup of water over low heat. Stir until it melts then immediately remove from the burner to cool.

My syrup is too liquidy– The syrup hasn’t cooked long enough and hasn’t evaporated enough water. Cook for a few minutes longer.

blackberry syrup with cocktail and pitcher

Storage

Blackberry simple syrup can be stored in an airtight container or glass jar at room temperature for up to a week.

It can also be stored in the fridge for up to a month, but will solidify. Leaving it out at room temperature or heating it will bring it back to its normal consistency.

Simple syrup can also be canned/jarred. I am not an expert at this, so here are some easy instructions.

collage of blackberry simple syrup for pinterest

More Dessert Sauces

  • Easy Blond Syrup Recipe
  • Pumpkin Butter
  • Apple Cider Syrup
Salted Caramel Sauce
If you want a salty sweet combination in a dessert sauce to drizzle on desserts then this EASY homemade salted caramel sauce is for you!
Check out this recipe
salted caramel sauce dripping off of spoon
bottle of blackberry simple syrup with text overlay for pinterest
blackberry simple syrup poured into cocktail

Blackberry Simple Syrup

5 from 4 votes
Print Pin Rate
Course: Sauce
Cuisine: American
Keyword: blackberry simple syrup
Cook Time: 10 minutes
Total Time: 10 minutes
Servings: 1 cup
Calories: 863kcal

Ingredients

  • 2 cups fresh blackberries
  • 1 cup water
  • 1 cup white sugar
  • 1/2 lemon juiced and zested
  • pinch of coarse kosher salt

Instructions

  • In a small saucepan, combine the blackberries, water, sugar, lemon juice and zest and salt over medium heat.
  • Stir until sugar dissolves and then reduce heat and simmer on low for an additional 5-10 minutes. Using a potato masher, squeeze all of the juice out of the fruit.
  • Remove from the heat and allow to sit. The mixture might feel thin, it will thicken. Do not cook it until it is thick and syrup-like- it will be gelatinous when cooled.
  • Pour the mixture through a fine mesh sieve. You may be to stir or press it through because of the fruit fibers. Discard the solids.
  • Allow the syrup to cool and then use in a recipe or store in an airtight container at room temperature for up to a week.
  • If you’ve tried this recipe, come back and let us know how it was.

Notes

My syrup is too thick or like jelly- You’ve allowed too much of the water to evaporate. Place it in a saucepan with another 1/2 cup of water over low heat. Stir until it melts then immediately remove from the burner to cool.
My syrup is too liquidy- The syrup hasn’t cooked long enough and hasn’t evaporated enough water. Cook for a few minutes longer.

Nutrition

Calories: 863kcal | Carbohydrates: 205g | Protein: 4g | Fat: 1g | Saturated Fat: 0.04g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.1g | Sodium: 9183mg | Potassium: 467mg | Fiber: 15g | Sugar: 14g | Vitamin A: 616IU | Vitamin C: 60mg | Calcium: 91mg | Iron: 2mg

Reader Interactions

Comments

  1. Shadi

    August 15, 2022 at 3:32 pm

    5 stars
    Oh wow, this looks so delicious. My family is going to devour it!

    Reply
  2. Kate

    August 15, 2022 at 3:43 pm

    5 stars
    We love blackberry syrup. Soooo good.

    Reply
  3. Ava M.

    August 15, 2022 at 3:43 pm

    5 stars
    Oh it looks super simple to make, I can picture myself now sipping on a vodka lemonade mixed with this syrup…by the pool :p Ok, I HAVE to try it, it just looks amazing.

    Reply
  4. Andrea

    August 15, 2022 at 3:59 pm

    5 stars
    What an amazing flavor for a simple syrup. I am looking forward to making this.

    Reply

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My Sauce Recipes provides a wide array of savory and dessert sauces perfect for any level of home cook. Jessica is a cookbook author and Le Cordon Bleu Culinary School certified recipe developer. See her work in Parade Magazine, Better Homes & Gardens, Mashed, AllRecipes AllStars and The Daily Meal Food + Travel and more!

For all things savory, make sure to visit our sister site, SavoryExperiments.com.

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