Homemade Blackberry Simple Syrup
A gorgeous, deep purple syrup made with fresh blackberries that transforms cocktails, lemonade, and desserts into something truly special. Ready in fifteen minutes.
Servings 300 ml
Calories 55kcal
Cost 2
Equipment
- Small saucepan
- Wooden spoon or muddler
- Fine mesh sieve
- Clean glass jar or bottle
- Funnel
Ingredients
Syrup Ingredients:
- 200 g caster sugar
- 240 ml water
- 200 g fresh or frozen blackberries
- Pinch of salt
- squeeze of fresh lemon juice optional
Blackberry Coconut Rum Cocktail - per serving:
- 30 ml blackberry simple syrup
- 60 ml coconut rum
- 30 ml fresh orange juice
- Ice
- Fresh blackberries to garnish
Instructions
Syrup Instructions:
- Combine sugar and water in a small saucepan over medium heat. Stir until sugar is completely dissolved.
- Add blackberries and a pinch of salt. Gently crush the berries with a wooden spoon.
- Bring to a gentle simmer and cook for 10–15 minutes, stirring occasionally, until the syrup is deep purple and fragrant.
- Remove from heat. Strain through a fine mesh sieve into a clean jar, pressing gently on the berries.
- Cool completely, seal, and refrigerate for up to one month.
Cocktail Instructions:
- Fill a cocktail shaker with ice.
- Add blackberry syrup, coconut rum, and orange juice.
- Shake well for 10 seconds.
- Strain into a chilled martini glass or tumbler with ice.
- Garnish with fresh blackberries.
Notes
Frozen blackberries work well; no need to thaw first. Add a splash of vodka to the finished syrup to extend shelf life. Strain through muslin for a perfectly clear syrup. The syrup freezes well in ice cube trays for up to three months.