Homemade Blackberry Syrup Recipe
This homemade blackberry syrup is absolutely exploding with sweet and sour flavor. Serve over your breakfast pancakes and waffles, drizzle over a bowl of vanilla ice cream, or even add to cocktails.
Servings: 12 people
Calories: 81kcal
Ingredients
- 2 cups blackberries
- 1 cup sugar
- 1 cup water
- 2 tablespoons cornstarch
- 2 tablespoons lemon juice
- 1/4 teaspoon vanilla extract
Instructions
- In a medium-sized saucepan, combine the sugar, water, and cornstarch. Whisk until combined, then add the blackberries and lemon juice.
- Over medium high heat, bring to a boil, then mash and stir while boiling for 2 minutes, or until the berries are soft and plump.
- Remove from the heat, add the vanilla extract and stir.
- Allow the berry syrup to cool slightly before serving with pancakes, waffles, French toast, ice cream, and more. Enjoy!
Notes
Storing instructions: store in an airtight container in the fridge for up to 2 weeks, or the freezer for up to 3 months. To thaw, transfer to the refrigerator overnight.
If you don't like seeds in your syrup, strain it through cheesecloth or a fine mesh sieve once cooked.
Nutrition
Calories: 81kcal | Carbohydrates: 20g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2mg | Potassium: 42mg | Fiber: 1g | Sugar: 18g | Vitamin A: 52IU | Vitamin C: 6mg | Calcium: 8mg | Iron: 1mg