Homemade Blackberry Syrup is an easy way to turn berries into a smooth syrup, perfect to jazz up any pancake or waffle even ice cream.
Homemade Blackberry Syrup
I had some super-ripe blackberries to use FAST and decided a Homemade Blackberry Syrup would be a fun way to sweeten up our breakfasts.
Now, I had never made syrup before so I didn’t know what to expect but it was very easy. The most time-consuming step was pressing the puree through a strainer — who wants crunchy seeds in their syrup? — but it was worth every press of the spoon. My strainer isn’t huge so I chose to use an old toddler spoon — it was the perfect size and perfect angle — to push the puree through.
In the recipe below I mention to discard the seeds and pulp — but you can save them and possibly repurpose them if you choose. I chose to keep mine (frozen, for now) to use in a future batch of my Homemade Wild Bird Suet, knowing my feathered friends would love the addition of the berry scraps.
Homemade Blackberry Syrup was a huge hit with breakfast at my house — and my girls keep asking for other foods to top with this yummy purple syrup.
What else can you make with blackberries:
- Simple syrup for cocktails
Other fruity treats you may enjoy:
- 3 c. fresh blackberries, rinsed
- 1 c. sugar
- 1/4 c. light corn syrup
- 1 tsp. cornstarch
- 1-2 tbsp. water (if needed to thin)
- Place blackberries in food processor or blender; blend till smooth.
- Press puree through a fine-mesh strainer (I used the back of a small kids' spoon to push through) into a medium saucepan.
- Discard seeds and pulp (I saved mine to make bird suet).
- Add remaining ingredients to saucepan and stir.
- Stirring occasionally, bring mixture to a low boil for 1-2 minutes; reduce heat and allow to simmer for 30 minutes.
- Serve warm or chilled atop pancakes, waffles or any other breakfast creation!
- Transfer unused syrup into a lidded container and store in the fridge.