Easy Blackberry Syrup to easily enjoy blackberries in a sweet and sour sauce that goes on pretty much any dessert, pancakes or even breakfast such as oatmeal and quinoa bowls. This sauce was so good I had to force myself not to drink it.
I was supposed to add this easy blackberry syrup into my next dessert blog post. However, I just loved it so much I couldn’t resist making it a whole new blog post. Just look at the beauty of it! Keep your eyes open this week for the actual dessert post.
As I’m writing this, I am drooling over the blackberry syrup in my fridge. What other things can I make of it – what’s next I don’t really know yet, all I know is that I need to eat it ASAP. That’s not true, I have a plan for this blackberry sauce. I just need to refine the plan before I can brag about it. #toolate
So, you want to hear my story about blackberry harvesting?
Last year, I picked 1.3 kg (3 lb) blackberries, and then this grumpy 60something lady told me not to pick these obviously free blackberries that no one would ever pick. Apparently this forgotten forest of a lot belongs to someone (not her). Still, no one picked them and who in their right mind can walk past such glorious blackberries? I am not one of those crazy people.
Anyway, this year I picked 3 kg (6 lb) just for the hell of it. Berries are my life, and blackberries are the last berries I can pick this year. So naturally I panic and pick a lot. I went on a rainy weekday to avoid people, and I must say it was a success. And because I have already used up all these blackberries, I need to go harvesting some more. No shame. (I also found pears, so excited for pear recipes too!)
Easy Delicious Blackberry Syrup
Add sugar, lemon juice and water into a small saucepan. Bring it to a boil and simmer for 10 minutes. Place your blackberries into a blender and pour the hot sugar mixture over the them. Blend until smooth. If you have frozen blackberries, they might need to thaw for a few minutes.
There you have it. It’s that easy. This will make a very real and fresh blackberry syrup, and by that I mean that you still have those little seeds in. Not everyone likes them, so if you want a super smooth syrup I suggest you strain it. I was about to do that, but then I tasted it and I was like ‘oh my god this is the bomb’ so I left them in. Store in an airtight container in the refrigerator for up to two weeks.
Pour this delicious blackberry syrup on top of healthy banana pancakes, or cook some quinoa and pour milk and blackberry syrup on it. Add it to my future dessert that is coming later this week, put it in drinks, and pretty much anything berrylicious.
Enjoy! I know I do.
Where to enjoy this blackberry sauce
- Healthy Banana Pancakes
- Date Caramel Macchiato Breakfast Quinoa – maybe leave out the coffee?
- Blackberry Lemon Cream Cheese Crepes
- Red Currant and Lemon Curd Brûlèe Tart – exchange red currants with blackberries and blackberry syrup
- Vodka Lemonade – that would be uh-mazing!
- Chocolate Lava Cake – blackberry sauce would go perfectly with this!
- …and so much more!
I’d love to hear your thoughts, leave a comment below or tag me @thegingerwithspice on Instagram. And don’t forget to Pin it for later!
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Easy Blackberry Syrup
- 50 g sugar 1/4 cup
- 1/2 lemon, juice 2 tbsp + 2 tsp
- 125 ml water 1/4 cup
- 150 g blackberries fresh or frozen. 1 cup
- Add sugar, lemon juice and water into a small saucepan. Bring it to a boil and simmer for 10 minutes.
- Place your blackberries into a blender and pour the hot sugar mixture over the them. Blend until smooth. If you have frozen blackberries, they might need to thaw for a few minutes.
- This will make a very real and fresh blackberry syrup, and by that I mean that you still have those little seeds in. Not everyone likes them, so if you want a super smooth syrup I suggest you strain it. Store in an airtight container in the refrigerator for up to two weeks.
Author: Stine Mari from Ginger with Spice