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Blackberry Syrup

Blackberry Syrup


Although you wouldn't expect it from their appearance, blackberries are actually a sunset of flavour—starting off somewhat mild before intensifying the longer you taste. This syrup is beautifully rich, and kept as thick as possible through the omission of water. The lemon juice adds a lightness that rounds off this syrup as a versatile ingredient to use in cocktails, desserts, or even simply mixed with soda water.


  • ¾ cup sugar
  • 2 cups blackberries
  • 3 tbsp lemon juice (or 1 lemon's worth)


  1. Rinse blackberries and remove any leaves or stems.
  2. In a saucepan over medium-high heat, add blackberries.
  3. Add lemon juice.
  4. Heat blackberries and lemon juice, stirring often.
  5. Once berries have leached out some juices and the liquids simmer near a boil, mash berries to a pulp to extract all juices.
  6. Add sugar and stir until entirely dissolved.
  7. Remove from heat.
  8. Using a bowl and strainer, strain the blackberries and collect the liquid in the bowl.
  9. Transfer to an airtight container (glass works best) and let cool.
  10. Refrigerate.
    Keeps for one week.