How to make homemade blackberry syrup Ingredients (yields about 500–600 ml) - 500 g ripe blackberries (Rubus fruticosus agg.) - 400 g caster sugar - 300 ml water - 1 tbsp lemon juice (fresh) - Optional: 1 tsp citric acid for longer shelf life Method 1. Wash blackberries gently and drain. Discard any bruised or mouldy fruit. 2. Place berries and water in a saucepan. Bring to a gentle simmer and cook for 8–12 minutes until berries are very soft and have released their juice. 3. Mash the fruit with a potato masher or wooden spoon to extract more juice, then leave to cool slightly (2–3 minutes). 4. Pour mixture through a fine sieve or double layer of muslin, pressing down to extract as much liquid as possible. Discard solids. 5. Return strained juice to a clean saucepan. Add caster sugar and heat gently, stirring until sugar dissolves. 6. Bring to a gentle simmer and cook for 5–10 minutes until syrup has slightly thickened. Skim any foam from the surface. Add lemon juice (and citric acid if using) and stir. 7. Test thickness by cooling a teaspoon on a plate: syrup should coat the back of the spoon. Remove from heat. 8. Pour syrup while hot into sterilised bottles or jars, seal, and leave to cool. Label with date. Storage - Refrigerate and use within 2–3 weeks. - Freeze in portion-sized containers for up to 6 months. - For long-term shelf storage, use hot-fill into sterilised jars and process in a boiling-water bath according to standard preserving guidelines. Uses and tips - Dilute with still or sparkling water for a refreshing drink, or add to cocktails, iced tea or lemonade. - Drizzle over pancakes, yoghurt, ice cream or pavlova. - For a clearer syrup, strain twice or use a fine chinois. - Adjust sugar to taste if you prefer a less sweet syrup; be aware this reduces shelf life. - Wild blackberries give an intense flavour; cultivated varieties are sweeter but sometimes milder. Enjoy homemade blackberry syrup as a versatile, flavourful addition to drinks and desserts.

Blackberry syrup, an indulgent and refreshing drink, is perfect to accompany your breakfasts, afternoon snacks and other convivial moments. The good news is it is easy to make at home! Discover our homemade blackberry syrup recipe, simple and quick to prepare, that will delight your papillae.

When and how to harvest blackberries?

Country walks to pick blackberries from hedgerows where they grow abundantly are one of summer's delightful pastimes. If a few years ago people prepared with boots and bags in hand, nowadays, due to climate change, it is usually mid‑August, or even early August in some regions, rather than late August or early September that you need to search out the precious black fruit! Heatwave years see fruits drying on the bush before reaching a suitable size. Look for the shadiest spots to reduce the risk of disappointment. Fruit should be picked fully ripe (quite literally!), black and shiny. If they resist when touched, they are not ready yet.

You may also have a wild corner in your garden where blackberries grow or have planted a few bushes among other small fruits: it will be easier to check regularly and pick at just the right moment!

How to make blackberry syrup?

Ingredients

• 1 kg fresh blackberries
• 1 kg granulated sugar
• 500 ml water
• Juice of half a lemon

Equipment

• A sieve
• A large bowl or jam pan
• A saucepan
• A funnel
• A fine‑mesh strainer or muslin
• Glass bottles with airtight cork stoppers
• Labels

The recipe

• Start by rinsing the blackberries very gently under a fine stream of cold water to remove dirt and insects. Leave to drain in a sieve.

• Place the washed blackberries in a large bowl and mash them with a potato masher or a fork.
• Pour the blackberry purée into a sieve lined with a fine‑mesh strainer (a chinois or muslin) and let the juice drain into a clean container. Press the purée gently with a spoon to extract as much juice as possible. You can repeat this operation several times to obtain a smooth juice free of pips.
• Pour the obtained blackberry juice, the water and the sugar into a saucepan. Mix well to dissolve the sugar.
• Bring the mixture to the boil, then reduce the heat and simmer until a syrupy consistency is reached, for about 15 to 20 minutes. Stir regularly to prevent the syrup sticking to the bottom of the pan.
• After this time, add the juice of half a lemon to bring a slight acidity and extend the preservation of your homemade blackberry syrup. Mix well and cook for a further 5 minutes.
• Leave the syrup to cool to room temperature, then strain it one last time through muslin to remove any remaining pulp.

Bottling and storage of blackberry syrup

• While the syrup cools, sterilise your glass bottles. To do this, immerse them in a saucepan of boiling water for 10 minutes, then remove carefully and leave to dry upside down on a clean tea towel.
• Using a funnel, pour the syrup into the sterilised jars or bottles. Make sure to close the containers well with airtight lids or cork stoppers.
• Label
• Store your homemade blackberry syrup in a cool, dark place. Once opened, keep refrigerated and consume within 2–3 months.

Uses

Blackberry syrup is very versatile and can be used in many ways:

• Diluted in still or sparkling water for a refreshing drink
• In cocktails with or without alcohol as a substitute for crème de mûre
• As a topping for pancakes, waffles, ice cream, yoghurts...
• To flavour culinary preparations such as dressings, marinades or desserts.
  Whatever its use, homemade blackberry syrup will bring a fruity, indulgent flavour to your dishes and drinks.

To find out more

Discover the blackberry in all its forms in our dedicated pages on this delicious little fruit!

Browse our range of blackberries in our online nursery!

Some ideas to incorporate your blackberry syrup: Julie Andrieu's young leaves salad with goat's cheese and blackberry vinaigrette and the Bramble cocktail, combining gin, lemon and blackberry syrup (consume in moderation!)