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Blackberry Syrup captures the essence of summer in a jar. If you've ever enjoyed a sun-soaked afternoon picking blackberries, you'll appreciate how this lightly sweet syrup brings back those warm, carefree days. Designed to amplify rather than overpower the natural flavors of fresh blackberries, it's ready in just 5 minutes with no cooking required—a convenient way to maximize the fleeting season of one of summer's best berries.
With just blackberries, a touch of sweetener, and water, you can elevate your everyday cooking and entertaining. Great for pouring over pancakes, infusing smoothies, topping ice cream, or enhancing cocktails like Blackberry Margaritas, this syrup offers a quick and easy way to enrich a variety of dishes and drinks.
Ingredients You Need to Make Blackberry Syrup
- Blackberries: Look for plump, deeply colored fresh blackberries that are free from mold and soft spots. If using frozen berries, thaw them first.
- Agave Nectar: Choose between light and dark agave nectar. Light agave has a mild, almost neutral flavor, while dark agave offers rich, caramel-like notes.
- Water: Filtered water is ideal. If you're using tap water, make sure it's free from any odors, as they could affect the syrup's taste.
- Instead of agave nectar, you can use honey for a more floral undertone or maple syrup for a hint of smokiness.
- 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.
- 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 for a thicker consistency.
- Remember to shake or stir the syrup before use, especially if it has been sitting in the refrigerator, to redistribute any settled ingredients.
How to Store
Store the syrup refrigerated in a clean glass jar (ideally sterilized) with a tight seal. Enjoy it within 1 week.
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.
- blender or immersion blender
- fine mesh strainer
- 8 ounces blackberries fresh or frozen (thawed)
- 4 ounces agave nectar or honey or maple syrup
- ½ cup water ideally filtered (see recipe note)
- 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.
- If you prefer a thicker syrup, reduce the water by half and sweeten to taste with agave nectar.