Nothing like the taste of fresh ripe blackberry. If you are looking for a tasty way to use them up this homemade blackberry syrup is a must!
Homemade Blackberry Syrup
This is a really simple blackberry syrup recipe. It is a smaller batch so you don’t have to worry about having a ton of syrup to eat. However, it will last for a few weeks in the fridge.
You could however make this in a larger batch by doubling or tripling the recipe and then can it if you wanted to.
This is not only great on things like pancakes and waffles, but it is also super tasty in drinks, on ice cream, yogurt and SO much more.
If you are looking for other blackberry recipes, here are a few to try.
- Homemade Blackberry Jelly With Chia
- EASY Blackberry Cobbler – Made With Simple Ingredients
- Paleo Blackberry Instant Pot Cobbler
- Blackberry No Churn Ice Cream
How To Make This Syrup:
Start by adding the berries (fresh or frozen, if frozen you will need to add a few extra minutes to cook times) to a medium pot with the water and bring to a boil.
As they are boiling use the back of a slotted spoon or potato masher to crush the blackberries in the water. Boil the mix for about 15 minutes crushing and mixing the berries every few minutes.
Pour berries over strainer collecting the liquid in a bowl. Using the spoon or masher gently press the berries on the strainer to get as much liquid out of them as you can.
Rinse out pot.
Now add the berry pulp to your compost bin.
Pour the liquid back into the pot.
Add the lemon juice and sugar. Bring to a boil then reduce heat at let it simmer/light boil for 5 to 8 minutes string every few minutes. If you want your syrup a little thicker you can simmer longer just be careful not to burn it.
Remove from heat and allow to come to room temperature then pour into container and store in the fridge for up to two weeks.
Homemade Blackberry Syrup
This homemade blackberry syrup is such a great way to use up fresh blackberries. It is good on so much more than just breakfast items.
Ingredients
- 8 oz Washed Blackberries fresh works best but can use frozen
- 1 1/2 Cups Water
- 1/2 Tbsp Lemon Juice
- 3/4 Cup Sugar
Instructions
-
Start by adding the berries (fresh or frozen, if frozen you will need to add a few extra minutes to cook times) to a medium pot with the water and bring to a boil.
-
As they are boiling use the back of a slotted spoon or potato masher to crush the blackberries in the water. Boil the mix for about 15 minutes crushing and mixing the berries every few minutes.
-
Pour berries over strainer collecting the liquid in a bowl. Using the spoon or masher gently press the berries on the strainer to get as much liquid out of them as you can.
-
Rinse out pot.
-
Now add the berry pulp to your compost bin.
-
Pour the liquid back into the pot.
-
Add the lemon juice and sugar. Bring to a boil then reduce heat at let it simmer/light boil for 5 to 8 minutes string every few minutes. If you want your syrup a little thicker you can simmer longer just be careful not to burn it.
-
Remove from heat and allow to come to room temperature then pour into container and store in the fridge for up to two weeks.
Cindy says
Syrup recipe sounds delicious!! Is it possible to freeze it for later use??
Reuse Grow Enjoy says
It does not freeze well.
Vickie Pickering says
Can this syrup be canned using the hot bath method?
Reuse Grow Enjoy says
I have not done it but I don’t see why it would not work.