You are here

Blackberry Syrup

  Blackberries 4 Cup (64 tbs)
  Sugar 3⁄4 Cup (12 tbs)

In a saucepan combine the blackberries and 1 cup water, bring the water to a boil, and simmer the berries, covered, for 10 minutes.
Puree the mixture in a blender in batches and force it through a fine sieve into a bowl, discarding the solids.
In the pan, cleaned, combine the sugar, the zest, and 2 cups water, bring the mixture to a boil, stirring until the sugar is dissolved, and boil it, uncovered, until it registers 220° F.
on a candy thermometer.
Remove the zest with a slotted spoon, discarding it, add the blackberry puree, and boil the syrup until it registers 210° F.
Let the syrup cool, skimming off any froth, and serve it warm or at room temperature.
The syrup keeps, covered and chilled, for 6 weeks.

Recipe Summary


Rate It

Your rating: None
Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 828 Calories from Fat 24

% Daily Value*

Total Fat 3 g4.3%

Saturated Fat 0.08 g0.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 5.8 mg0.2%

Total Carbohydrates 209 g69.5%

Dietary Fiber 30.5 g122.1%

Sugars 178 g

Protein 8 g16%

Vitamin A 24.7% Vitamin C 201.6%

Calcium 16.9% Iron 19.9%

*Based on a 2000 Calorie diet

Blackberry Syrup Recipe