This Blackberry Simple Syrup recipe is easy to make, and makes a great addition to mocktails and cocktails as well as baked goods!Jump to Recipe
I love a simple syrup - I think this Blackberry Simple Syrup is the third one I've put on the blog, and I have a list of other ones I want to try. This one is my current fave, and I've been mixing it with Ginger Ale for a little evening mocktail most nights.
The recipe is a little different than your usual fruit simple syrup recipe - instead of cooking the berries in the syrup directly, you're going to muddle the berries and then let them sit in the sugar mixture and infuse it for 24 hours.
The resulting syrup is sweet and subtle, and absolutely delicious!
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Tips and Tricks
- You can use different proportions - simple syrup is forgiving - but I find a 1 to 1 water to sugar ratio to give the best flavor.
PRO TIP: if you're not into drink recipes, you could use this as a pancake syrup. You could make a poke cake with it. You could drizzle it over ice cream!
How to make Blackberry Simple Syrup
Full recipe can be found the in the recipe card.
Can you freeze Simple Syrup?
You can! Just pour your leftover syrup into an ice cube tray and allow it to freeze through. Then pop the syrup cubes out of the tray and store them in a freezer bag for up to three months.
How long does the syrup last in the fridge?
Generally a fruit simple syrup will need to be used or frozen within a week to 10 days. A plain simple syrup will last for up to a month.
Can I use a sweetener other than sugar?
I haven't tested the recipe with anything other than granulated sugar, so I can't say for sure, but I imagine it will work with any sugar substitute that is a 1:1 sub.
Can I use frozen blackberries?
Absolutely! Because this recipe doesn't involve cooking the blackberries in the syrup, you can just muddle the frozen berries as best as you can, and then pour the syrup over the berries just as you would with fresh.
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Blackberry Simple Syrup
- 1 cup water
- 1 cup sugar
- 6 oz blackberries
- In a medium saucepan mix sugar and water and bring to a boil. Allow to simmer for 10 minutes or until sugar is completely dissolved.
- While syrup simmers, muddle the berries in a bowl or jar - just enough to release some of the juices - you don't want to crush them completely. Once the sugar has dissolved, remove the syrup from the heat and let cool for 10 mintues.
- Once cooled a bit, pour the syrup over the berries, and cover. Allow the mixture to rest in the fridge for 24 hours, stirring once during that time.
- After 24 hours, strain the berries out using a fine mesh strainer, and store the syrup in the fridge in an air tight container for up to 10 days.