This fruity five-ingredient Blackberry Syrup is the perfect homemade berry topping and sweetener, perfect for elevating your favorite foods and flavoring beverages!
This blackberry syrup recipe captures the essence of summer with a delightful blend of fresh, ripe blackberries, sweetened with cane sugar and infused with aromatic cardamom. Fresh lemon juice adds a zesty brightness for a versatile syrup that can transform your pancakes, drinks, or desserts into culinary masterpieces.
Crafted with simple, wholesome ingredients and bursting with fresh flavor, this luxurious homemade blackberry syrup is better than store-bought! This recipe will last for up to two weeks in the refrigerator so you can add it to your favorite dishes or beverages. Make a batch, or double it to have it on hand! Use it as blackberry sauce for pancakes, waffles, ice cream or even to sweeten cocktails.
For more vegan syrup and sauce recipes, try my Rose Simple Syrup, Pumpkin Spice Syrup, or Chocolate Sauce.
Ingredients
Blackberries: Fresh, juicy blackberries are the star ingredient in this berry syrup recipe. Choose plump berries with a purple or black color for the best flavor. You can also use thawed frozen blackberries in a pinch, but fresh, in-season berries usually have superior flavor.
Cane Sugar: Provides a delicious rich sweetness that complements the flavor of the blackberries while keeping this recipe processed sugar-free. For an unrefined sugar substitute, swap in the same amount of coconut sugar. You can substitute with white granulated sugar if needed, too.
Water: Helps dissolve the sugar and extracts the juice from the blackberries during the cooking process. For the purest flavored syrup, use filtered water.
Cardamom: Ground cardamom provides a warmly spiced note that beautifully accentuates the blackberry pancake syrup flavor. For a more intense flavor, use cardamom pods. Crush them in a mortar and pestle before adding to the syrup. If desired, you can substitute with cinnamon or nutmeg for a similar warmth.
Lemon Juice: Freshly squeezed lemon juice adds a bright, zesty contrast to the sweetness. Bottle lemon juice can be used in a pinch, but fresh provides the most vibrant flavor.
How to Make Blackberry Syrup
- Prepare Ingredients. Place the blackberries, sugar, water, and cardamom in a small saucepan. Bring to a simmer over medium-high heat, and stir until the sugar completely dissolves.
- Simmer Syrup. Reduce the heat to low and gently simmer the blackberry mixture for 25 minutes. Syrup should thicken and reduce by at least 25%.
- Add Lemon Juice. Remove the saucepan from the heat and stir in the lemon juice. Cool the blackberry mixture for 10 minutes or until it is cool enough to handle.
- Strain Syrup. Pour the syrup through a wire mesh strainer into a glass jar, straining out the solids. Use a spoon or silicone spatula to thoroughly press the liquid from the pulp. You can save the blackberry pulp to use as a jam or discard it. The syrup will continue to thicken as it cools.
Recipe Pro-Tips
- Use fresh ripe blackberries. This recipe for blackberry syrup is as good as the quality of the berries. Opt for the ripest, juiciest blackberries you can find to enhance the flavor and yield the most juice.
- Opt for whole cardamom pods. If possible, whole pods provide a more robust warmth and spice when making blackberry syrup. Lightly crush the pods before adding them to the saucepan to release the oils. Then be sure to strain the pods from the syrup before serving.
- Dissolve the sugar completely. Stir continuously when heating the blackberry mixture on the stovetop to ensure the sugar fully dissolves. This prevents a grainy texture from forming.
- Simmer gently. Maintain a gentle simmer rather than a rolling boil to extract the maximum flavor and avoid scorching the berries.
- Thoroughly strain. Use a fine mesh strainer to ensure your syrup has the smoothest texture. Press the pulp firmly to extract as much liquid as possible. Use the leftover pulp as a flavorful spread or mixed into yogurt.
- Cool completely before storing. Allow the syrup to cool completely before storing to prevent condensation, which can dilute the syrup.
Recipe Variations
Below are optional variations to alter the taste of your homemade syrup to suit your preferences:
- Vanilla Extract: Adds a smooth, creamy undertone that enhances the syrup’s richness.
- Ginger: Swap the cardamom for fresh or ground ginger to add warmth and spicy zestiness.
- Allspice: Substitute the cardamom for allspice for a tasty blend, reminiscent of cinnamon, nutmeg, and cloves.
- Orange Juice: Swap the lemon juice for fresh orange juice to add a sweeter, more mellow citrus note.
- Mint Leaves: Infuse the syrup with fresh mint leaves for a refreshing minty twist. Add the leaves during simmering and remove before straining.
- Rosemary: Add a sprig of fresh rosemary while simmering for an earthy, aromatic note. Remove before straining.
- Lavender: Infuse with dried culinary lavender for a subtle floral note. Add during simmering and strain out the buds.
Balsamic Vinegar: Add a splash of white or classic balsamic vinegar for a rich, complex flavor that pairs well with savory dishes or as a vanilla ice cream topping.
Serving Suggestions
Enjoy this blackberry syrup for pancakes, drizzled on a tall stack, or serve it with waffles and French toast. You can also add it to oatmeal, yogurt, and smoothie bowls for a sweet and tangy twist. Mix it into beverages from iced tea to cocktails, drizzle it on desserts from ice cream to cheesecake, or even add it to salad dressings!
Storage Directions
- Refrigeration: Pour cooled syrup into an airtight glass jar or container and store in the refrigerator for up to 14 days.
- Freezing: For longer storage, pour cooled syrup into ice cube trays. Once frozen, transfer the syrup cubes to a freezer-safe bag and store them in the freezer for up to 3 months. Thaw in the refrigerator or at room temperature before using.
Frequently Asked Questions
Yes, you can use frozen blackberries if fresh ones are not available. Add them to the saucepan straight from the freezer. There is no need to add additional simmering time, as the mixture will naturally take longer to come to a simmer with frozen berries.
Yes! This recipe can be adapted for other berries, such as raspberries, blackberries, or strawberries. Just adjust the cooking time as needed based on the fruit’s juiciness.
Simmer the syrup for a longer time to reduce it further and achieve a thicker consistency. Stir frequently to prevent the syrup from burning. It is also important to note that the syrup will continue to thicken as it cools after cooking.
More Sweet Vegan Recipes
Recipe Card
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Place the blackberries, sugar, water, and cardamom in a small saucepan. Bring to a simmer over medium-high heat, and stir until the sugar dissolves.
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Reduce heat to low and gently simmer the blackberry mixture gently for 25 minutes until syrup has reduced by a quarter.
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Remove the saucepan from the heat and stir in the lemon juice.
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Cool the blackberry mixture for 10 minutes or until it is cool enough to handle.
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Pour the syrup through a wire mesh strainer into a glass jar, straining out the solids. Use a spoon or silicone spatula to thoroughly press the liquid from the pulp. You can save the blackberry pulp to use as a jam or discard it. The syrup will continue to thicken as it cools.
- Refrigeration: Pour cooled syrup into an airtight glass jar or container and store in the refrigerator for up to 14 days.
- Freezing: For longer storage, pour cooled syrup into ice cube trays. Once frozen, transfer the syrup cubes to a freezer-safe bag and store them in the freezer for up to 3 months. Thaw in the refrigerator or at room temperature before using.
Recipe Pro-Tips
- Use fresh ripe blackberries. This recipe for blackberry syrup is as good as the quality of the berries. Opt for the ripest, juiciest blackberries you can find to enhance the flavor and yield the most juice.
- Opt for whole cardamom pods. If possible, fresh pods provide a more robust warmth and spice when making blackberry syrup. Lightly crush the pods before adding them to the saucepan to release the oils. Then be sure to strain the pods from the syrup before serving.
- Dissolve the sugar completely. Stir continuously when heating the blackberry mixture on the stovetop to ensure the sugar fully dissolves. This prevents a grainy texture from forming.
- Simmer gently. Maintain a gentle simmer rather than a rolling boil to extract the maximum flavor and avoid scorching the berries.
- Thoroughly strain. Use a fine mesh strainer to ensure your syrup has the smoothest texture. Press the pulp firmly to extract as much liquid as possible. Use the leftover pulp as a flavorful spread or mixed into yogurt.
- Cool completely before storing. Allow the syrup to cool completely before storing to prevent condensation, which can dilute the syrup.