Homemade Blackberry Syrup
Easy, quick blackberry syrup to use on all kinds of things.
Servings
1cup
Servings
1cup
Ingredients
Optional
Instructions
  1. Combine the blackberry juice and syrup or sugar in a medium saucepan and cook over medium high heat, stirring often to keep from burning, until it reduces down and has the syrup consistency you like. If you are using the cornstarch method, dissolve the cornstarch in the cold water and add it to the juice mixture as soon as the juice is bubbling.
  2. Once it starts to boil, you’ll want to stir constantly to keep it from burning. Keep cooking and stirring until it boils down enough to get syrupy. It will thicken slightly as it cools so I like to err on the side of a thin syrup. At this point it has usually reduced by about half if you aren’t using cornstarch.
  3. Remove from heat. Add in the citrus juice, vanilla, and tiny pinch of salt and stir until well combined.
  4. Let it cool and use as desired. This keeps in the fridge for a couple of weeks. You can freeze it if you didn’t use the cornstarch.