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Horizontal image of a bottle filled with a dark purple sauce on a small plate next to a bowl of lemons and a vase with plants.

Blackberry Syrup

  • Author: Fanny Syrup
  • Total Time: 1 hour, 35 minutes
  • Yield: 1 cup (8 servings) 1x


Lemon zest adds a citrusy pop to this tart, juicy blackberry syrup. It’s perfect poured on pancakes or stirred into creamy yogurt.


  • 1 1/2 cups fresh blackberries
  • 1/3 cup unsweetened cranberry juice or water
  • 1/2 cup granulated sugar
  • 1/2 teaspoon lemon zest
  • 1 tablespoon fresh lemon juice


  1. Puree the blackberries with the cranberry juice in a food processor or high-speed blender until smooth. Transfer to a small saucepot.
  2. Bring the mixture to a gentle boil over medium-high heat on the stovetop. Stir in the sugar, lemon zest, and lemon juice. Reduce the heat to medium-low.
  3. Simmer, skimming any foam off the top and stirring occasionally, until slightly thickened, about 5 minutes.
  4. Remove the pot from the heat and allow the syrup to cool to room temperature for about 1 hour, stirring occasionally. Strain in a fine mesh sieve, press down on the solids to release their juice, and discard the seeds and pulp. 
  5. Transfer to an airtight container and store in the refrigerator for up to 2 weeks.
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Syrup
  • Method: Stovetop
  • Cuisine: Sauce

Keywords: blackberry, syrup, lemon