Kat's Kitchen

One of my absolute favorite fruity flavored syrups is blackberry. I love blackberry syrup in lemonades, sparkling waters, soda, and even coffee!

Recently my family and I went up north to Flagstaff, Arizona and we got the most delicious Blackberry Mocha from a coffee shop called Single Speed Coffee Roasters. It was so incredible, I decided I needed to make my own Homemade Blackberry Syrup so I could make my own blackberry mochas, and blackberry lemonades, and sodas, and more.

As Chandler (Matthew Perry) from Friends would say, “Could this recipe BE any easier?” You seriously add the ingredients to a pot and let the heat work it’s magic. Let’s dive into the recipe!

Ingredients You’ll Need:

Full measurements for each ingredient can be found on the recipe card at the bottom of the recipe.

Blackberries: You can use fresh or frozen blackberries in this recipe! Both work and taste great so pick which ever is most affordable and accessible for you.

Granulated Sugar: I like good ol cane sugar for this recipe, but for a sugar free blackberry syrup, you can use a sugar free sweetener like monk fruit, stevia, allulose, etc.

Water: I recommend using purified water rather than tap water in this recipe for the best tasting Homemade Blackberry Syrup.

Flaky Sea Salt: I am team flaky sea salt in syrup recipes! I find it brings out the sweetness of the berries so perfectly without tasting noticeably salty. You can use any salt you prefer: sea salt, pink Himalayan salt, Celtic salt, table salt, etc.

You only need four total ingredients to make your own fabulous Homemade Blackberry Syrup at home! Now, let’s talk briefly about the equipment you’ll need.

Equipment You’ll Need:

Saucepan: To make the syrup, you”ll need a small saucepan.

Strainer: To strain out the blackberries from the syrup, you’ll need a strainer that can handle hot liquids.

Potato Masher: I like to use a potato masher to smash the blackberries so they give as much flavor as possible to the syrup. You could use a spoon if desired, the potato masher just makes it quicker and easier.

Spoon/Spatula: I always keep a spoon nearby to stir the syrup as needed.

Mason Jar/Storing Vessel: I like storing my homemade syrups in a mason jar. They can handle high heat and I love that you can add a lid and stash away in the fridge, but feel free to use any vessel you prefer to store the syrup.

Why Make Blackberry Syrup At Home?

• You control the ingredients: Homemade syrups let you control the quality of ingredients, avoiding artificial flavors, colors, and preservatives found in store-bought versions.
• Fully customizable: You can adjust the amount of sugar to suit your taste or dietary needs, or opt for a sugar free substitue for a sugar free syrup. You could skip the salt if desired, or add a splash of vanilla extract.
• Versatility: Blackberry syrup can be used in a wide range of recipes: drizzled over pancakes, stirred into drinks, swirled into yogurt, or as a glaze for desserts.
• Cost effective: Making syrup at home can be more affordable, especially during blackberry season or when buying berries in bulk or when frozen!
• Avoids waste: If you have any fresh blackberries going bad in the fridge, turning them into syrup is a great way to use them up instead of tossing them out.

How To Make Homemade Blackberry Syrup

Add blackberries (fresh or frozen), sugar, water and salt to a saucepan. Stir to combine, then turn the heat to high and bring to a boil.

Once boiling, use a potato masher to gently mash the blackberries to bring out extra blackberry flavor.

Turn the heat down to low, and let the mixture simmer for 10 minutes.

While the mixture is simmering, add hot water to your mason jar or storing vessel to prep it for the hot liquid. Fill a mason jar/vessel with hot water and let it sit while the mixture is simmering. Once the syrup is done simmering (after 10 minutes), pour the warm water out of your mason jar/vessel and pat dry with a towel.

Very carefully pour the blackberry syrup through a strainer into your prepped mason jar/storing vessel, catching the mashed blackberries (blackberry compote) inside the strainer.

Let the Homemade Blackberry Syrup cool at room temperature for at least an hour before adding a lid and storing in the fridge for up to 3 weeks.

Add the leftover mashed blackberries (blackberry compote) to a container and place in the fridge to be used on top of pancakes/waffles/french toast/ice cream, or as an addition to mocktails and drinks.

What Do I Do With The Leftover Mashed Blackberries (Blackberry Compote)?

• Add to the top of pancakes, waffles, or french toast (with a drizzle of the Homemade Blackberry Syrup, YUM)!
• Add to drinks like mocktails, refreshers, or lemonades for added flavor and texture.
• Add to ice cube molds with water and freeze to make blackberry infused ice cubes.
• Add to yogurt with granola for a blackberry parfait.
• Add on top of ice cream with a drizzle of chocolate sauce.

How Can I Make A Sugar Free Blackberry Syrup?

For a sugar free Homemade Blackberry Syrup, simply use a sugar free substitute like monk fruit or stevia instead of the cane sugar.

What Recipes Can I Make With Blackberry Syrup?

• Blackberry Mocha (blackberry syrup, chocolate sauce, espresso, milk, whipped cream)
• Blackberry Lemonade (blackberry syrup + lemonade)
• Blackberry Mojito Mocktail (blackberry syrup, blackberry compote or mashed fresh blackberries, lime juice or True Lime Packets, La Croix Mojito Sparkling Water, fresh mint)
• Blackberry Diet Coke (blackberry syrup + Diet Coke + True Lime)
• Blackberry Sprite (blackberry syrup, Sprite/lemon lime soda)
• Blackberry French Toast (french toast, cool whip, blackberry compote, blackberry syrup)
• Blackberry Mocha Affogato (ice cream, blackberry syrup, chocolate sauce, espresso)

More Homemade Syrup Recipes:

• Homemade Starbucks Sugar Cookie Syrup
• Homemade Starbucks Caramel Brûlée Sauce
• Homemade Pecan Syrup
• Homemade Gingerbread Syrup
• Starbucks Spiced Apple Drizzle
• Starbucks Apple Brown Sugar Syrup
• Homemade Pistachio Syrup
• Homemade Brown Sugar Syrup