This simple syrup recipe is just like my other syrup recipes but it yields a bigger amount so some of the quantities and cook times differ. This syrup is absolutely delicious on and in so many things (ice cream, pancakes, waffles, tea, cocktails, etc.) but this bigger recipe is to ensure you have enough to make my blackberry hot sauce!
If you aren’t a huge hot sauce fan, that’s okay, you’ll be amazed how quickly you can use this up on so many other things!
I grow a ton of blackberries in my backyard every summer and I have to freeze a lot of them. It really doesn’t matter if you use fresh or frozen blueberries, and you don’t need to let them thaw, they can just go right in the pot!
For a video of this process on my Instagram, click here.
So let’s do this!
You will need:
- Medium saucepan and wooden spoon
- Potato masher
- Jelly strainer stand (or other large fine straining apparatus) with small/medium bowl
- Optional: bottling funnel
- Storage jar or bottle
Ingredients:
- 1 lb. blackberries (3 cups)
- 1.5 cups filtered or distilled water
- 1.5 cups white granulated sugar
- 2 tsp lemon juice (bottled or fresh)
Directions:
1.) In the saucepan, combine all the ingredients and bring to a rapid boil. Once rapidly boiling, reduce heat to low and mash the blackberries in the pot with the potato masher.
2.) Allow the contents of the saucepan to simmer on low for about 35 minutes. Stir occasionally.
3.) After the allotted time, remove from heat and transfer contents of saucepan to chosen straining apparatus. (You’re not advised to wait for it to cool as it will thicken the syrup and make it harder to work with.) Use a spoon as needed to press down on the blackberry mash to help the liquid pass through the strainer or cloth. Be thorough but don’t worry about every last bit, as pressing too much can work thicker bits through the strainer. When all the syrup is in the bowl, check for foaminess; it may be skimmed off with a spoon.
4.) Transfer the syrup to desired storage device (using the optional bottling funnel). Seal tightly and refrigerate. As the syrup cools to the refrigerator temperature, it will thicken and taken on a syrupy consistency.
Shelf life: At least one month
Yield: About 9-10 fl. oz.
Blackberry gin soda with the blackberry syrup
