Blackberry Syrup
This fresh Blackberry Syrup is perfect for drizzling on pancakes, yogurt, oatmeal, and ice cream; it’s even better mixed into cocktails. Try this quick recipe for a versatile ingredient, which is simple to make, but provides plenty of flavor.
Servings: 4 servings
Calories: 65kcal
Ingredients
- 1 cup blackberries
- 1/2 cup water
- 1/4 cup granulated sugar
- 1 teaspoon lemon juice (fresh squeezed)
- 1/4 teaspoon vanilla extract
- 1 tablespoon cornstarch mixed with 1 tablespoon water (optional)
Instructions
- Combine the blackberries, water, sugar, lemon juice and vanilla extract in a medium pot and bring to a boil.1 cup blackberries, 1/2 cup water, 1/4 cup granulated sugar, 1 teaspoon lemon juice, 1/4 teaspoon vanilla extract
- Reduce the heat to low and simmer an additional 5 minutes or so, breaking up the blackberries with a spoon as they soften, until the sauce thickens.
- If you prefer a chunky blackberry sauce with the pieces of blackberries in it, your sauce is finished at this point, or you can strain it through a fine mesh sieve for a thinner sauce. The sauce will thicken as it cools.
- Optional: To thicken the syrup significantly more, return it to the pot on low and add the cornstarch slurry. Cook stirring, just a minute or two until thickened.1 tablespoon cornstarch mixed with 1 tablespoon water
Notes
This recipe yields approximately 1/2 cup of syrup with each serving being 2 tablespoons. You can adjust the recipe to increase the amount of syrup by clicking on the number of servings at the top of the recipe card and using the slider to adjust as needed.
** Nutritional information is an estimate and may vary.
Nutrition
Serving: 1serving | Calories: 65kcal | Carbohydrates: 16g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2mg | Potassium: 60mg | Fiber: 2g | Sugar: 14g | Vitamin A: 77IU | Vitamin C: 8mg | Calcium: 12mg | Iron: 1mg