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A glass jar filled with dark purple blackberry jam sits on a checkered cloth, with a silver spoon inside—perfect inspiration for your next blackberry syrup recipe. Fresh blackberries are scattered around a softly blurred blue and wood-toned background.

Blackberry Syrup Recipe

Melissa Griffiths
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!
4.41 from 5 votes
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Calories 163 kcal

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.
    Sugar being poured from a measuring cup into a pot of blackberries on a wooden surface, reminiscent of prepping for strawberry shortcake muffins. A towel and a logo with text are partially visible below the pot.
  • Mash and bring to a simmer.
  • Simmer 10 minutes, mashing periodically.
  • Strain syrup. Add in as much pulp as you would like (see note).
    straining out the seeds from the homemade blackberry syrup.
  • Add lemon juice and vanilla extract.
    squeezing lemon into the pot of blackberry syrup.
  • Let cool.
    a spoon ladling some blackberry syrup back into a glass mason jar.

Notes

Recipe Yield: About 1 cup of thick syrup
Prevent Burning: Stir frequently while cooking and keep heat at medium-low. Scorched syrup will have a bitter taste that can't be fixed. Even a slightly burnt bottom can ruin an entire batch, so keep stirring!
Storage: Store your homemade blackberry syrup in an airtight glass container in the refrigerator, where it will keep well for up to 2 weeks. Make sure to let the syrup cool completely to room temperature before sealing and refrigerating.
How To Freeze Blackberry Syrup: Pour the cooled syrup into freezer-safe containers, leaving about ½ inch of headspace for expansion. You can also freeze it in ice cube trays for convenient single-serving portions - once frozen, transfer the cubes to a freezer bag. The syrup will maintain its best quality for up to 6 months in the freezer.
When you're ready to use it, thaw overnight in the refrigerator. The syrup might be a bit thicker after thawing, but a quick stir will help restore its original consistency. Just avoid refreezing previously frozen syrup, as this can affect both texture and flavor.
Dietary Guide:
  • 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

Calories: 163kcalCarbohydrates: 41gProtein: 1gFat: 0.3gSaturated Fat: 0.01gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.02gSodium: 2mgPotassium: 63mgFiber: 2gSugar: 39gVitamin A: 77IUVitamin C: 9mgCalcium: 12mgIron: 0.2mg
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