Our easy blackberry simple syrup recipe takes just 30 minutes and adds fresh berry flavor to drinks and desserts.

Side view of fruit syrup in a glass jar.

Best Blackberry Syrup Recipe

Our blackberry simple syrup is great to make during the summer months when blackberries are in season. To make this year round, we love to swap the fresh blackberries for frozen similar to our cherry simple syrup and blueberry simple syrup recipes.

This simple syrup only uses 4 simple ingredients and comes together in about 30 minutes. I use it in drinks more than anything. It’s great in iced tea, lemonades, and cocktails. If you’ve never made a fruit syrup before, this is an easy one to try.

You can use this blackberry syrup in a variety of different ways. Add it to sparkling water or lemonade for a refreshing summer drink. Or use it to make cocktails, like a blackberry margarita or a blackberry mojito. You can also drizzle it over buttermilk pancakes, waffles, or yogurt for a tasty breakfast treat!

Spoon being dipped into blackberry syrup.

Ingredients and Substitutions

You only need 4 simple ingredients for this recipe. Here’s what I use plus some substitution ideas:

16 ounces blackberries: Fresh or frozen both work. If you’re using frozen, there’s no need to thaw them first. You can also swap in raspberries, blueberries, or a mix of different berries.
1 cup granulated sugar: Regular white sugar dissolves nicely and is a classic for simple syrup. You could use raw sugar, cane sugar, brown sugar, or even honey, but the flavor will be slightly different.
½ cup water: Nothing fancy, just enough water to dissolve the sugar and get the berries simmering.
1 teaspoon fresh lemon juice: This helps balance the sweetness and add a pop of acidity. Bottled lemon juice is fine in a pinch. You could also try lime juice if that’s what you have.

How I Make Blackberry Simple Syrup

Step 1: Simmer the Fruit

Start by placing the blackberries, sugar, and water in a medium saucepan over medium heat. As it warms up, the berries will start to soften and break apart. I usually help them along by using a potato masher or the back of a spoon.

Make sure to stir it often to keep the sugar from sticking to the bottom. Once the sugar dissolves and the blackberries are fully broken down, remove it from heat.

Blackberries, sugar, and water cooking in a pan.

Step 2: Add Lemon Juice

As soon as you remove the pan from the heat, stir in the lemon juice. If you have time, let the mixture set for 20–30 minutes for a stronger blackberry flavor.

Step 3: Strain It

Next, pour the mixture through a fine mesh strainer into a large measuring cup or bowl. You can gently press with a spoon if you want to get more liquid out, but don’t go overboard or you’ll end up with solid pieces in the syrup.

Blackberry pulp being poured through a mesh sieve.

I usually let it cool to room temperature before transferring it to a jar or airtight container.

Top down view of strained blackberry syrup in a measuring cup.

Tips for the Best Outcome

For a thicker syrup, cook the syrup longer so more liquid evaporates or start with less water.
For extra flavor, toss in a sprig of basil, some fresh mint leaves, or thyme while it simmers.
Taste fresh blackberries ahead of time, and adjust the amount of sugar if needed.

What can I do with the leftover blackberry pulp?

That thick fruit pulp left in the strainer still has good flavor. Here are a few ways to use it:

Stir it into yogurt or oatmeal.
Add it to muffin or pancake batter.
Spread it on toast or English muffins.
Freeze small spoonfuls to toss into smoothies later.

It’s not as sweet or smooth as jam, but it’s a great way to use all of the fruit.

How do you use blackberry simple syrup?

Since this syrup is on the thinner side, I mostly use it in drinks or light desserts.

Drinks:

Mix it into lemonade for an easy blackberry lemonade.
Stir into iced tea or club soda.
Add it to vodka, gin, or rum for cocktails.
Use it in a blackberry margarita, mojito, or Moscow mule.
For a non-alcoholic version, mix it with ginger beer and lime juice.

Desserts:

Drizzle some syrup over vanilla ice cream or pound cake.
Stir it into plain Greek yogurt.
Spoon it over waffles or pancakes.

Storage

Once the syrup has cooled, pour it into a jar or airtight container and store it in the fridge. It’ll stay good for about 1 to 2 weeks.

If you don’t think you’ll use it all in that time, freeze it in an ice cube tray. Once frozen, pop the cubes into a zip-top bag and keep them in the freezer for up to 2 months.

More Simple Syrup Recipes

Like This Recipe?

We’d love it if you would leave a 5 Star ⭐️⭐️⭐️⭐️⭐️ rating below.