Blackberry syrup is an easy way to add a splash of ripe summer flavor to drinks. We love a dash of this stuff in our iced tea or lemonade, or mixed with London dry gin or vodka and seltzer for a grown-up soda pop. You can use this method to make raspberry, cherry, or just about any other berry syrup.
- Yield: 2 cups
- Total: 30 mins
- Active: 10 mins
- 1 1/2 cups granulated sugar
- 1 cup water
- 2 cups frozen or fresh blackberries
- Combine sugar, water, and blackberries in a small saucepan, and bring to a boil over medium-high heat, stirring occasionally.
- When mixture boils, reduce heat to medium low and simmer for 5 minutes, gently crushing blackberries against side of pan. Remove the pan from heat and let mixture steep for 15 minutes.
- Strain blackberry syrup through a fine mesh strainer into a clean container. Refrigerate until cold, and store covered in the refrigerator for up to 7 days.