Having Blackberry Syrup in your refrigerator is a lot like having summer in a jar. And with this simple recipe, there’s no cooking required which means it’s ready to serve in about 5 minutes.
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What I love about this syrup is that it’s all about the flavor of the berries, with no processed sugar. You only need fresh, ripe blackberries, a touch of agave nectar and a little water. It’s just the thing to drizzle over pancakes, stir into smoothies or star in refreshing Blackberry Margaritas.
Table of Contents
Ingredients for Blackberry Syrup
- Blackberries: Look for plump, deeply colored fresh blackberries without mold or soft spots. If you’re using frozen berries, thaw them first.
- Agave Nectar: You can use either light or dark agave nectar. Light agave has a mild, almost neutral flavor, while dark agave has a more pronounced caramel flavor.
- Water: Filtered water if possible.
How to Make Blackberry Syrup
Blend blackberries, agave nectar, and water until smooth. Strain into a container, pressing to get all the juice. Cover and refrigerate; use within a week.
Pro Tips
- Use a fine mesh strainer to be sure that the seeds and solids are removed, giving you a smoother syrup.
- If you find the syrup too thin, reduce the amount of water in your next batch or add more blackberries to make it thicker.
- Remember to shake or stir the syrup every time you use it, especially if it has been sitting in the refrigerator for a day or two.
Recipe Variations
- Instead of agave nectar, you can use honey or maple syrup.
- If blackberries aren’t your favorite, raspberries or blueberries make excellent substitutions. Or use a mix of berries!
- For some citrus zing, add a teaspoon of lemon or lime zest to the blender.
- Mix in a splash of vanilla extract for added complexity.
- Stir in a pinch of cinnamon or nutmeg for a warm, spiced flavor.
How to Store
Store the syrup refrigerated in a clean glass jar (ideally sterilized) with a tight seal. Enjoy it within 1 week.
Serve With
Video
Equipment
- blender or immersion blender
Ingredients
- 8 ounces blackberries fresh or frozen (thawed)
- 4 ounces agave nectar or honey or maple syrup
- 1/2 cup water ideally filtered (see recipe note)
Instructions
- Combine blackberries, agave nectar and water in a blender pitcher; blend until smooth. Pour through fine mesh strainer into pitcher or container, using a rubber spatula or back of a spoon to extract as much juice as possible; discard seeds and solids. Cover and refrigerate syrup until ready to use; enjoy within 1 week.
Notes
- If you prefer a thicker syrup, reduce the water by half and sweeten to taste with agave nectar.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I want mine with pancakes, please. I love blackberries, and too often I pass them up for strawberries. I’ll keep this recipe in mind for when I see them next. 🙂 ~Valentina
That’s wonderful to hear, Valentina!
Blackberries are my favorite berry, so of course I would be all over this blackberry syrup! A drizzle of this over a good vanilla ice cream would be an awesome dessert.
I love how you think, David! This would be amazing on vanilla ice cream.