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How to make blackberry syrup
Home Distilling,  Recipes

How to Make Blackberry Syrup

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The aroma of homemade blackberry or bramble syrup will fill your kitchen with the smell of ripe berried autumn when you are making it and reward you with a luscious deep jewel purple syrup at the end. The sight of blackberries bobbing about in a pan of gently simmering water lifts my heart and my senses and for me, is the epitome of autumn.

Here I have a confession to make: I am not a natural-born forager. Wild blackberries are often small and sour compared to their cultivated cousins, which are much larger and sweeter.

I’ve lost track of the number of times I have searched the hedgerows for the sweetest wild blackberries, rinsed them thoroughly in salt water to get rid of any lurking wildlife when I got home. Only to find when I sprinkle sugar and pour over some delicious double cream on a bowl of rich dark berries, a little beetle swimming backstroke in the cream.

Hence, I now buy them large, sweet and bug-free from the supermarket.

Blackberry or bramble syrup is fantastic in cocktails and adding a dash to your G&T will add a layer of luscious flavour. If you are living a booze-free life then blackberry syrup poured over vanilla ice cream is divine, as is a blackberry cheesecake.

 

 

How to Make Blackberry Syrup

 

Ingredients:
  • 250 g blackberries (frozen are fine for this recipe)
  • 1 cup / 240ml water
  • 1 to 2 cups / 240 to 480ml by volume sugar

 

How to make blackberry syrup
Simmer the blackberries gently in a pan

 

Instructions:
  1. Simmer all the ingredients in a pan gently for 20 mins.
  2. Leave to cool in the pan and to infuse the blackberries further.
  3. Strain the liquid through a fine sieve into a measuring jug.
  4. Don’t waste the blackberries. Eat them with cream, sans wildlife!
  5. Makes approximately 3/4 pint or 1/2 litre.
  6. If the liquid seems too runny reduce gently in a pan to concentrate the flavour. This takes 5-10 mins but needs careful watching or it will catch on the bottom of the pan and you will have a burnt sticky mess. I speak from experience.
  7. Bottle in a sterilised bottle and keep in the fridge for a few weeks.

 

The blackberry syrup makes a good substitute for Crème de Mure in a Bramble cocktail. It’s also delicious with lemonade or premium tonic for an alcohol-free drink.

 

Bramble cocktail
Bramble cocktail

 

 

Featured image credit: Image by S. Hermann & F. Richter from  Pixabay.

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