I love the flavor of blackberries, but it’s the one berry that seeds can get too big for me to enjoy. Instead of giving up, I make blackberry syrup to use on everything I want to have that fresh taste of blackberries. Make it when fresh berries are in season, then freeze the syrup in cubes for later in the year.
Blackberries are so unique with their sweet and sour flavors. Seeing their white flower in the spring gives me time to start thinking of new recipes to make with them. One of my favorites is Blackberry Mojito Overnight Oats, but you should try my friend’s blackberry and blueberry freezer jam.
So make sure to buy or pick enough blackberries to make the syrup and the oatmeal.
Why make a homemade blackberry syrup?
I used to get a blackberry green tea frappuccino from Starbucks. Of course, they stopped carrying the syrup years ago. I’ve never been able to find a blackberry syrup at a store that came close, so I decided to make my own.
Unlike the store-bought ones that I thought tasted like weird chemicals, these recipes make a syrup that tastes like real blackberries – imagine that!
Blackberry Syrup Recipe
It’s very simple to make a fruit syrup and really all you need is the fruit, some water, and your choice of sweetener. I chose to use agave nectar to sweeten this one and I know that everyone has a favorite sweetener.
You can use the sweetener of your choice to make this syrup. My first choice would be maple syrup, but you could use date syrup or sugar if you want. Just know that it will give it caramel overtones.
Note that if you use stevia or monk fruit you’ll use a tiny amount and sweeten to taste. Also, those will not make it thick like a typical syrup and it will not keep as long, because sugar is a preservative.
- water – you can’t ask for a cheaper base and use filtered water to get the best fruit flavor
- agave nectar – or use the sweetener of your choice like maple syrup, vegan sugar, monk fruit, or others to taste
- blackberries – this gives the flavor and you can use fresh or frozen berries
How do you make this syrup from scratch?
- Bring the water and agave to a boil in a saucepan. Cook, stirring constantly until the agave syrup is fully dissolved. This will take approximately two minutes.
- Reduce the heat to low and add the blackberries. Mash the berries thoroughly to extract all of the juices into the jar. Steep for 10 to 20 minutes, or until the mixture reaches room temperature.
- Strain through a fine-mesh strainer to extract any seeds or mush from the blackberry mixture. Refrigerate for about 2 to 3 weeks.
- In a cup of hot or iced tea, add 2 to 4 tablespoons of the syrup.
Can I make this with frozen blackberries?
You can make this in the dead of winter with frozen blackberries and even give a few bottles for holiday presents. Also try making lavender syrup, blueberry thyme syrup, and while you’re at it give my butterscotch sauce a try.
How do you thicken berry syrup?
Traditional syrups are thickened with sugar. So if you use vegan white sugar or coconut sugar this will be thicker than if you use stevia or monk fruit. But it will be just a little thinner using agave nectar or maple syrup.
Do I have to use agave nectar?
You could use coconut sugar, stevia, or maple syrup (if that’s what you prefer to use as a sweetener). Vegan white sugar will make it thick and help it keep longer in the fridge.
Coconut sugar will give it a bit of a brown sugar flavor that would be great with rum or bourbon cocktail. You could use date sugar as well.
You could use an alternative sweetener, to taste. Just realize that it will not get that thick, syrupy consistency.
Is blackberry syrup gluten-free?
This syrup is gluten-free. A sweetener like barley malt would add gluten into the mix, but there are better and less expensive sweeteners to use. Typically, store-bought versions are gluten-free.
What can you use this syrup for?
You can use this syrup in so many ways. It makes a couple of cups so you can try in in all of them!
Try it in:
- Lemonade. limeade, or sparkling water for a refreshing drink
- Drizzle it on top of waffles or pancakes.
- Make a vegan milkshake or add to green tea
- In a cocktail – it’s also perfect with a little gin and lime seltzer or in bourbon and lemonade
Ready for more berry drinks?
- 1 cup water
- 1/2 cup agave nectar
- 6 ounces fresh blackberries
- Put the water and agave in a saucepan and bring to a boil. Stir and cook until the agave is completely dissolved into the syrup. This will take about 2 minutes.
- Take the pan off the heat and stir in the blackberries. Mash the berries well to get all the juices out into the pot. Steep 10 to 20 minutes until the mixture cools.
- Strain through a fine mesh strainer to remove the blackberry seeds and mush. Store in the fridge for about 2 to 3 weeks.
- Use 2 to 4 tablespoons of the syrup in hot or iced tea.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition InformationYield 16 Serving Size 1
Amount Per Serving Calories 26Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 1mgCarbohydrates 6gFiber 1gSugar 5gProtein 0g
Nutrition information is provided from nutritionix.com as a close estimate. If you have specific health issues please put the recipe information, including the exact ingredients you use, into the nutritional calculator your Dr. recommends.