blackberry simple syrup recipe
INGREDIENTS
- 1 cup water
- ¾ cup sugar
- 1 ½ cups blackberries, fresh or frozen
- 1 teaspoon lemon juice optional – see notes
- 1 cup water
- ¾ cup sugar
- 1 ½ cups blackberries, fresh or frozen
- 1 teaspoon lemon juice optional – see notes
INSTRUCTIONS
- In a medium saucepan, combine water, sugar and blackberries. Lightly mash blackberries with a potato masher or the back of a spoon.
- 1 cup water, ¾ cup sugar, 1 ½ cups blackberries.
- Place over medium-high heat. Bring to a gentle boil, then reduce heat to a simmer. Simmer for 10 minutes, stirring occasionally. Skim off the foam and discard.
- Transfer to a blender and process on high for 30 to 60 seconds. You can also do this directly in the pot with a stick blender. Strain the sauce through a fine mesh sieve.
- Discard the solids. Stir in lemon juice, if using. Let cool to room temperature, then transfer liquid to desired container and refrigerate until ready to use.
- 1 teaspoon lemon juice
- In a medium saucepan, combine water, sugar and blackberries. Lightly mash blackberries with a potato masher or the back of a spoon.
- 1 cup water, ¾ cup sugar, 1 ½ cups blackberries.
- Place over medium-high heat. Bring to a gentle boil, then reduce heat to a simmer. Simmer for 10 minutes, stirring occasionally. Skim off the foam and discard.
- Transfer to a blender and process on high for 30 to 60 seconds. You can also do this directly in the pot with a stick blender. Strain the sauce through a fine mesh sieve.
- Discard the solids. Stir in lemon juice, if using. Let cool to room temperature, then transfer liquid to desired container and refrigerate until ready to use.
- 1 teaspoon lemon juice
NOTES
Lemon extends the shelf life and gives the syrup a strong, tangy flavor. Store the simple syrup in a clean, airtight container in the refrigerator for up to 2 weeks. To thicken blackberry syrup, you can add additional sugar or cornstarch. Adding more sugar will make the syrup thicker, but also sweeter. If you prefer a less sweet option, you can mix cornstarch with water and add it to the syrup. Start with a small amount of cornstarch and gradually add more until you reach the desired thickness.
Lemon extends the shelf life and gives the syrup a strong, tangy flavor. Store the simple syrup in a clean, airtight container in the refrigerator for up to 2 weeks. To thicken blackberry syrup, you can add additional sugar or cornstarch. Adding more sugar will make the syrup thicker, but also sweeter. If you prefer a less sweet option, you can mix cornstarch with water and add it to the syrup. Start with a small amount of cornstarch and gradually add more until you reach the desired thickness.
