Blackberry Syrup

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5 from 1 vote

This homemade Blackberry Syrup is the perfect topping for sweet breakfast foods and desserts and flavoring for beverages, cocktails, and even salad dressing! Make a batch of this five-ingredient syrup to elevate your dishes.

Cook Time30

Cooling Time10

Total Time40

Course: Sauce

Cuisine: American

Servings: Servings

Author: Jenné Claiborne

Ingredients

1 lb fresh ripe blackberries
1 cup cane sugar or granulated white sugar
¼ cup water
1 tsp ground cardamom or 6 crushed cardamom pods
2 tsp fresh lemon juice

Instructions

Place the blackberries, sugar, water, and cardamom in a small saucepan. Bring to a simmer over medium-high heat, and stir until the sugar dissolves.
Reduce heat to low and gently simmer the blackberry mixture gently for 25 minutes until syrup has reduced by a quarter.
Remove the saucepan from the heat and stir in the lemon juice.
Cool the blackberry mixture for 10 minutes or until it is cool enough to handle.
Pour the syrup through a wire mesh strainer into a glass jar, straining out the solids. Use a spoon or silicone spatula to thoroughly press the liquid from the pulp. You can save the blackberry pulp to use as a jam or discard it. The syrup will continue to thicken as it cools.

Notes

Storage Directions

Refrigeration: Pour cooled syrup into an airtight glass jar or container and store in the refrigerator for up to 14 days.
Freezing: For longer storage, pour cooled syrup into ice cube trays. Once frozen, transfer the syrup cubes to a freezer-safe bag and store them in the freezer for up to 3 months. Thaw in the refrigerator or at room temperature before using.

Recipe Pro-Tips

Use fresh ripe blackberries. This recipe for blackberry syrup is as good as the quality of the berries. Opt for the ripest, juiciest blackberries you can find to enhance the flavor and yield the most juice.
Opt for whole cardamom pods. If possible, fresh pods provide a more robust warmth and spice when making blackberry syrup. Lightly crush the pods before adding them to the saucepan to release the oils. Then be sure to strain the pods from the syrup before serving.
Dissolve the sugar completely. Stir continuously when heating the blackberry mixture on the stovetop to ensure the sugar fully dissolves. This prevents a grainy texture from forming.
Simmer gently. Maintain a gentle simmer rather than a rolling boil to extract the maximum flavor and avoid scorching the berries.
Thoroughly strain. Use a fine mesh strainer to ensure your syrup has the smoothest texture. Press the pulp firmly to extract as much liquid as possible. Use the leftover pulp as a flavorful spread or mixed into yogurt.
Cool completely before storing. Allow the syrup to cool completely before storing to prevent condensation, which can dilute the syrup.

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