Blackberry Simple Syrup (How to Make it Quick & Easy)
This recipe make about 1 2/3 to 1 3/4 cup of Blackberry Simple Syrup. Keep refrigerated in a glass jar and enjoy within about 2 weeks. If you want to keep it longer freeze it into ice cubes or in a zip top freezer bag and enjoy within about 6 months.
Servings: 26
Calories: 35kcal
Ingredients
- 12 oz. Fresh Blackberries
- 1 cup granulated white Sugar
- 1 cup Water
- 1 tsp Lemon Juice
- sea salt Just a dash
Instructions
- Add water, sugar, blackberries and a dash of salt to a small to medium saucepan and turn the stovetop to medium high-heat. (Stay close to the saucepan so it doesn't over-boil)
- Once it gets up to a boil and the sugar dissolves, turn it down to low heat and simmer for 10 minutes. The berries will break down. Use a wooden spoon or potato masher to help break them down even more.
- After 10 minutes simmering, turn the stove off and remove the blackberry mixture from the heat and it to sit and cool for 10-15 minutes. Add the lemon juice now if you choose to do so.
- Once it's cool enough to handle, carefully pour the mixture through a fine mesh strainer into a small mason jar or whatever you want to store the syrup in. A glass container is better than plastic containers for freshness, plus it won't stain.
- When the container is cooled off to about room temperature, place a tight fitting lid on it and place it in the refrigerator.
Notes
Keep the simple syrup refrigerated and use within about 2 weeks. If you are not able to finish it, you can freeze it in cubes or in a vacuum sealed bag.
Nutrition
Serving: 1Tbsp | Calories: 35kcal | Carbohydrates: 9g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.002g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Sodium: 1mg | Potassium: 22mg | Fiber: 1g | Sugar: 8g | Vitamin A: 28IU | Vitamin C: 3mg | Calcium: 4mg | Iron: 0.1mg