Blackberry Syrup

So I got a couple of requests to share my recipe for the fresh, homemade Blackberry syrup I made the other day… You could have it with pancakes, waffles, crepes, or you could add a splash to your iced tea or lemonade. It’s so simple and delicious! p.s. if you’re not crazy about rosemary, just leave it out.

– 12 oz. (2 cups) fresh blackberries
– 1 1/2 Tbsp. fresh cut rosemary
– 1/4 cup sugar
– 3/4 cup water

Blackberry Syrup | Girl About Columbus

Combine all ingredients in a small saucepan. Bring to boiling; reduce heat and simmer, uncovered, approximately 30 minutes or until the blackberries break down. Mash the blackberries until completely broken up with a wooden spoon. Remove from heat; cool. Using a fine mesh strainer, strain into a jar. Make sure to press the fruit against the strainer to get maximum syrup. Discard blackberries. Makes about 2/3 cups. Adjust the recipe as needed. Store the cooled syrup in the refrigerator for about 1 week.

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