Save those blackberries before they’re gone by making this simple blackberry syrup that you can use on ice cream, in cocktails, on pancakes, or anything else your heart desires!
When I was growing up, there was a blackberry patch on the shoulder of the road across the street from my house. In the summer I used to walk across the street barefoot in my pajamas with a little cup to fill with those juicy berries.
The blackberry patch was thin and scraggly, so a few berries at a time was all I could ever get, but I would get every single one that was ripe enough to add to my morning cereal. When a few more berries darkened, I was back across the street with my little cup, over and over until the last blackberries of the season were gone.
Do you remember picking blackberries wild? You’ll want to read Southern Food Then and Now.
It’s just the start of summer now, but before you know it the season will be winding down. Those beautiful blackberries won’t last forever, but making blackberry syrup is the perfect way to bottle up and save that fresh juicy flavor so you can use it later on in the year.
Making the blackberry syrup is super easy so I’ll let you just stick to reading about that below but first…
Another great way to use those berries is in this super delicious Blackberry BBQ Sauce!
What do you do with blackberry syrup?
The options are really endless, but here are some of my favorite uses:
- Jazz up vanilla ice cream
- Pour it over pancakes or waffles (it’s especially good on Brioche French Toast Casserole)
- Add it to homemade lemonade
- Add some summer flavor to your favorite cocktails like our Southern Blackberry Mules
- Use it to flavor plain yogurt
Love those blackberries like we do? This salad just screams summer in the south, with peaches and blackies, along with pecans, oh my. Click over for Summer Salad with Peaches, Blackberries & Basil Vinaigrette. And, don’t forget about those refreshing Southern Blackberry Mules!
If your refrigerated blackberry syrup gets too thick, just warm it up a little on the stove top, or in the microwave. Warm syrup is always best anyway over warm food like pancakes or biscuits. If you’re using it in something cold like yogurt or a cocktail just allow it to come back to room temperature first.
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- 2-½ cups water
- 1-½ cup sugar
- 2 cups blackberries
- Over medium-high heat, bring water, sugar, and blackberries to a boil.
- Reduce heat and let simmer 10 minutes.
- Remove from heat and mash berries with large spoon.
- Allow to cool 20 minutes. Pour through a strainer, being sure to mash the berries to get as much syrup out as you can.
- Bottle up the syrup and store in the refrigerator until you’re ready to use.