Homemade blackberry syrup is so easy to make and much better than the bought kind.
This syrup is wonderful over pancakes, waffles, ice cream, pound cake or anything you pour syrup over. It keeps well in the refrigerator for a week or longer. You can double the recipe or cut it in half. If it gets too thick, just add a little water and reheat. My family loves this syrup over anything. I think they could drink it because we all love blackberries. The pancakes in the photo below are my buttermilk pancakes recipe and they go well with this syrup. I love having blackberries on hand anytime and you could use frozen berries to make this syrup, too. We never have any go to waste at my house. A dish of vanilla ice cream with this syrup is a real treat. Make it for a weekend treat over pancakes or keep it in the fridge for ice cream.
Only 4 ingredients in this homemade blackberry syrup.
Fresh or frozen blackberries (no need to thaw berries)
White granulated sugar (depending on how sour or sweet your berries are)
This syrup is wonderful way to enjoy all those summer blackberries! Great reviews on this one:
“This recipe is a keeper! I served it with lemon ricotta pancakes and sausage. I used 3/4 cup sugar and added a little bit of lemon zest (that I had leftover from the pancake batter). Scrumptious!” – Darlisa on Pinterest
“So delicious! Super fast and easy! Happy Happy Family!” – Sherrylynn on Pinterest
“This syrup is amazing! I took your suggestion and made your buttermilk pancakes and it was a wonderful breakfast. I love your recipes.” – Amy
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- 2 cups fresh or frozen blackberries (no need to thaw berries)
- 1 tablespoon cornstarch
- 1/3 cup water
- 1/2 to 1 cup white granulated sugar (depending on how sour or sweet your berries are)
- In a saucepan on top of the stove, whisk together the cornstarch, water and sugar. Stir in blackberries and bring to a boil. Cook until syrup begins to thicken, usually about one minute or so. Enjoy!
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