Level up the flavor of your cocktails with this Blackberry Simple Syrup recipe. With 4 simple ingredients, you can create delicious berry drinks with ease! Create a unique recipe or customize a classic, this syrup will help you shake up something super tasty.
Being able to sip on a nice cocktail at the end of the day is one of the perks of being an adult. Over the years I’ve learned to make some classic cocktails like Moscow Mules and margaritas. By changing up the flavors of the simple syrup, you can make all kinds of tasty variations.
This blackberry cocktail syrup is the perfect way to add sweetness plus blackberry flavor.
Why this recipe works
Traditional Simple Syrup is a common ingredient for making cocktails at home. And by adding in some fresh flavors, like blackberry in this version or my Basil Simple Syrup, you can add even more flavor to your recipes.
This blackberry simple syrup recipe works because it’s sweet, which helps to add balance to a drink, and also imparts a yummy berry flavor that is interesting and a little unexpected.
This blackberry cocktail syrup recipe takes about 20 minutes to make and is super easy.
I also love that once you make this tasty blackberry syrup, it’s good for a week as long as you store it properly in the fridge. (This means that you’ll get multiple drinks out of with a little bit of initial effort!)
This easy drink syrup is great for cocktails but can be used to flavor lemonade, iced tea and mocktails as well.
Blackberry is a fun flavor to add to cocktails. Need more ideas? Try my Blackberry Whiskey Lemonade, Sparkling Blackberry Vodka Champagne Cocktail, and my Blackberry Moscow Mule (which you could totally enhance with this simple syrup!).
Ingredient Notes
The fresh blackberries are what really make this syrup have a flavor like no other.
And since you really just need sugar and water to complete this cocktail syrup, it’s a fairly straightforward and simple recipe to do.
You can use a different type of sugar (like Demerara or even a monk fruit sugar) to make this. The flavors may differ slightly but the same basic instructions should be the same.
How to Make Blackberry Simple Syrup
Add water, sugar, and blackberries to a saucepan. Heat on medium, stirring to dissolve sugar.
Bring to a boil, then remove from heat.
Mash the berries and let sit for 10 minutes to flavor the sugar water. A potato masher works really well for this.
Strain with cheesecloth or a sieve into a clean jar with a lid. Let cool completely before storing.
Tips and Tricks
- The flavors of flavored simple syrups can be pretty subtle. I’ve made this blackberry simple syrup multiple times, in a variety of ways, and the end result may not be as bold as you want. When paired with fresh blackberries, the taste is even more pronounced. Consider keeping a few berries out of the syrup to use when it’s time to make the cocktail.
- This syrup is even delicious when added to simple club soda.
- Frozen blackberries can work in a pinch but I’ve found that the flavor is slightly reduced.
- Many recipes add a tsp of fresh lemon juice to add a little brightness. I find that it can sometimes overpower the berry flavor. But feel free to try it both ways and let me know which way you prefer!
- The lemon juice might also help the simple syrup from becoming crystallized. If you notice that the sugars are reacting with my recipe, make a note to add the lemon juice next time. I don’t usually have trouble with crystals forming in my climate.
- Some berries can stain! Take care when straining and transferring to a jar!
Frequently Asked Questions
A ripe blackberry is a deep black color that is not shiny. It will also look plump and feel slightly tender when squeezed gently.
Simple syrup is ready when the sugar has fully dissolved and it’s the consistency that you like. The longer you let it boil, the thicker and more concentrated it will become as the water evaporates out. Legit bartenders like a bit of a thicker simple syrup, whereas when I’m making cocktails at home, it doesn’t really matter and is fine if the consistency is on the thinner side.
Unless you like having blackberry seeds in your drink, I highly recommend straining the syrup. If you don’t strain your blackberries, you’ll notice the little seeds in your drink that will get stuck in your teeth and are annoying.
Store in an air-tight container in the fridge for up to a week. Regular simple syrup can usually last longer but anytime you add fruit or herb, it won’t last as long. If you can sterilize the container, it may last longer.
This blackberry simple syrup recipe is great for adding to cocktails and drinks to enhance the flavor and taste.
Related Recipes
Or see my collections of Moscow Mule Variations, Vodka Cocktails, and Wine Cocktails.
Blackberry Simple Syrup
Equipment
- Strainer or cheesecloth
- saucepan
Ingredients
- 2 cups fresh blackberries
- 1 cup sugar
- 1 cup water
Instructions
- Add water, sugar and blackberries to a saucepan. Heat on medium, stirring to dissolve sugar. Bring to a boil, then remove from heat.
- Mash the berries with a potato masher and let sit for 10 minutes to flavor the sugar water.
- Strain with cheesecloth or a fine sieve into a clean jar.
- Let cool completely then store in an air-tight container in the refrigerator.
Notes
- The flavors of flavored simple syrups can be pretty subtle. For a bolder blackberry taste, muddle fresh blackberries in the cocktail along with this syrup.
- This syrup is even delicious when added to simple club soda or mocktails as well as cocktails.
- Frozen blackberries can work in a pinch but I’ve found that the flavor is slightly reduced.
- Many recipes add a tsp of fresh lemon juice to add a little brightness. I find that it can sometimes overpower the berry flavor. But feel free to try it both ways and let me know which way you prefer!
- The lemon juice might also help the simple syrup from becoming crystallized. If you notice that the sugars are reacting with my recipe, make a note to add the lemon juice next time. I don’t usually have trouble with crystals forming in my climate.
- Some berries can stain! Take care when straining and transferring to a jar!
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