Homemade blackberry syrup is so easy to make and much better than the store-bought one.
This syrup is wonderful with pancakes, waffles, ice cream, pound cakes, or anything that you pour syrup over. It will keep for a week or more in the refrigerator. You can double or halve the recipe. If it gets too thick, just add some water and reheat. My family loves this syrup more than anything. I think they could drink it because we all love blackberries. The pancakes in the photo below are my buttermilk pancake recipe, and they go well with this syrup. I love having blackberries on hand at all times, and you can use frozen berries to make this syrup too. At home, we never have anything to waste. A dish of vanilla ice cream with this syrup is a real treat. Make it a weekend treat over pancakes or keep in the refrigerator for ice cream.
Only 4 ingredients in this homemade blackberry syrup.
Fresh or frozen blackberries (no need to defrost the berries)
White granulated sugar (depending on how sour or sweet your berries are)
This syrup is a wonderful way to enjoy all of those summer blackberries! Great reviews on this:
“This recipe is a keeper! I served it with lemon ricotta pancakes and sausage. I used 3/4 cup sugar and added a little lemon zest (that I had left over from the pancake batter). Delicious! “- 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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This blackberry syrup recipe is easy and great on waffles, pancakes, or ice cream.
Servings: 2 cups
- 2 cups fresh or frozen blackberries (Berries do not need to be thawed)
- 1 tablespoon Cornstarch
- 1/3 Cup water
- 1/2 to 1 Cup white granulated sugar (depending on how sour or sweet your berries are)
Mix cornstarch, water and sugar in a saucepan on the stove. Stir in blackberries and bring to the boil. Cook until the syrup starts to thicken, usually about a minute or so. Enjoy!
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