This homemade Blackberry Syrup Recipe turns fresh berries into a delicious topping that tastes way better than store-bought versions. The rich purple color and sweet-tart flavor make it perfect for pouring over pancakes or mixing into drinks!
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🫐 This syrup goes well beyond breakfast! Drizzle it over pancakes and waffles, swirl it into yogurt, blend it into smoothies, or mix it into cocktails for a burst of berry flavor. The possibilities are endless with this ruby-colored delight.
My 2 Best Tips For Making This Blackberry Syrup Recipe
Buttermilk Soak: This cornbread recipe uses buttermilk, another ingredient that lends itself to the moist texture. Soaking the cornmeal in the buttermilk for about 15 minutes before mixing up the batter perfectly moistens the cornmeal and gives it a great texture.
Yogurt: You can use plain yogurt or even vanilla or honey-flavored if you aren't adding any savory flavorings to your cornbread batter. Both Greek and regular yogurt work, and you can use sour cream in place of yogurt.
When summer draws to a close and the fresh blackberries are ready for picking, there’s nothing better than grabbing the family and some buckets for some pickin’. We LOVE fresh blackberries around here so I make sure to freeze a bunch to use all year long.
If you love trying new flavors, you may want to try these other flavored syrups!
- Add a rich and indulgent touch to your desserts or coffee with this irresistible Caramel Syrup, made in just minutes.
- Sweet and tangy Cranberry Syrup is a versatile dish that works beautifully as a snack, dessert, or side for savory meals.
- Drizzle your breakfasts with homemade goodness usingBlueberry Syrup, an easy recipe bursting with fresh berry flavor.
🩷 Melissa
Recipe Ingredients
- Blackberries — fresh or frozen
- Sugar
- Water
- Lemon Juice — Fresh gives a better flavor than bottled lemon juice.
- Vanilla
For the exact amounts needed, please see the recipe card below.
Blackberry Syrup Variations
You can adapt and change up this berry syrup recipe to suit your tastes whenever you want. Here are some great flavor options to try!
- 2-3 mint leaves
- 1 teaspoon lemon zest
- 1 teaspoon orange zest
- Pinch of cloves
- Pinch of nutmeg
- ¼ teaspoon fresh ginger
How To Make Blackberry Syrup
Step 1: In a medium-sized saucepan, combine the blackberries, sugar, and water.
Step 2: Mash the berries and bring the mix to a simmer.
Step 3: Let the mixture simmer for 10 minutes, mashing occasionally as it sits.
Step 4: Strain the syrup. This helps to remove the seeds and pulp. But you can add back in as much of the pulp as you want.
Step 5: Add in the lemon juice and vanilla extract.
Step 6: Let the syrup cool in the pot until ready to use. It will thicken as it cools.
How to Thicken Blackberry Syrup for Pancakes
If you want thicker syrup, such as for serving over pancakes, here is an extra step to ensure you get the thicker consistency.
- Mix 2 tablespoons of water with 1 teaspoon of cornstarch until the cornstarch is dissolved.
- Whisk that slurry into the syrup while stirring constantly over the heat.
- Whisk until the syrup has thickened.
- Remove the pot from the heat and allow it to cool.
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Blackberry Syrup Recipe
Equipment
Ingredients
- 1 cup blackberries (fresh or frozen)
- ¾ cup sugar
- ½ cup water
- 2 teaspoons lemon juice (I think fresh tastes better.)
- 1 teaspoon vanilla extract
Instructions
- Combine blackberries, sugar, and water in a medium saucepan.
- Mash and bring to a simmer.
- Simmer 10 minutes, mashing periodically.
- Strain syrup. Add in as much pulp as you would like (see note).
- Add lemon juice and vanilla extract.
- Let cool.
Notes
- This syrup is naturally gluten-free and vegan, making it perfect for guests with dietary restrictions.
- You can make this recipe sugar-free by using your favorite natural sweetener, though you might need to adjust the amounts and cooking time slightly.
Nutrition
Recipe FAQs
Yes! Frozen blackberries work just as well as fresh ones. No need to thaw them first - just add them directly to the pot and cook as directed. You might need to cook them for a few extra minutes since they start frozen.
The syrup will thicken slightly as it cools, but it's naturally thinner than maple syrup. If you prefer a thicker consistency, you can either reduce it longer during cooking or add 1 tablespoon of cornstarch mixed with 1 tablespoon of cold water during the last few minutes of simmering. If it's too thick, you can thin it out by stirring in a little warm water.
No, this recipe is designed for refrigerator storage only. If you'd like to can the syrup for long-term storage, you'll need to follow proper canning procedures.
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Dinah Brown
Have not made it yet, but plan to make it with blackberry scones soon.
John
Why did you rate it two starts then. You clown.
Judy
I never got to try this, cuz of all your drop down ads. Why don't you just have the recipe instead of all the damn ads? Your recipe gets lost in all if your annoying ads. Will never click on this site ever again!
Alli
Hi Judy. I have one pop-up on my site for my email list so I can send you a free cookbook. If you don't want it, you can simply click the X in the top right corner to close it. I have in-content ads on my site as well as a banner ad along the bottom so that I can get paid for providing you with free content on my website. If you don't enjoy free content, I suggest you stick to purchasing cookbooks. I like getting paid for the work that I do, so I'll stick to having ads on my website. Also, I deleted your 1-star rating because rating a recipe you never tried because you are frustrated that you don't know how to navigate a website is just annoying and rude.
kyle
You act like that and you're trying to run a business I would say your business will not go far get a little couth just because that lady was an idiot you shouldn't have acted like that for sure goodbye forever like most of the people that have seen this.
Alli
Thank you for your stellar insight kyle. I'll be sure to give it the attention it deserves.
Melissa O'Harra
Go back to the start of the recipe; on the left panel just past the name: Jump to Recipe??
Mr Mendez
I’m interested in buying some of your homemade blackberry syrup for pancakes or let me know as to where can I buy the best.
Alli
I don't sell it, but you can use the recipe card in this post to make your own.
Laurie
Easy and excellent recipe. I added a vanilla bean as I simmered. Blackberry latte here I come!
Suzanne
This looks so good! What a great way to use up a big harvest and addition to some jam !
Anonymous
Can you can this recipe? I assume just a typical water bath process? And how long?
How long does this last without canning?
Alli
I don't know if it can be canned, I've never tested that. It should about a week in the fridge without canning.
Alli
Such a flavorful syrup recipe!