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’d love to taste like blackberries. It’s easy to make and you can freeze it for later too.
Why Make a Homemade Blackberry syrup?
I used to love a blackberry green tea frappuccino from Starbuck’s. Of course, it’s long since discontinued. I’ve never been able to find a blackberry syrup at a store that came close, so I decided to make my own fresh blackberry syrup!
Unlike the store-bought ones that I thought tasted like weird chemicals, this recipes makes a syrup that tastes like real blackberries – imagine that!
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.
What Drinks Are Good with This?
Blackberry syrup is amazing in iced black or green tea and it makes a nice soda if you added it to plain carbonated water. It’s also perfect with a little gin and lime seltzer. Try it with bourbon and lemonade too.
What Sweetener Can I Use In Blackberry Syrup?
You could use coconut sugar, stevia or maple syrup (if that’s what you prefer to use as a sweetener). Cane 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.
You could use an alternative sweetener, to taste. Just realize that it will not get that thick, syrupy consistency.
I Want More Fruit Drink Recipes!
DIY Fresh Blackberry Syrup
- 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.