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Photo: Becky Luigart-Stayner; Styling: Caroline M. Cunningham Photo by: Photo: Becky Luigart-Stayner; Styling: Caroline M. Cunningham

Blackberry Syrup

It's summer in a bottle! Bonus: In small jars, this signature sweet becomes a memorable party favor.

Southern Living JULY 2012

  • Yield: Makes about 2 cups
  • Hands-on: 25 Minutes
  • Total: 55 Minutes


  • 3 cups fresh blackberries*
  • 1 1/4 cups sugar
  • 1/4 cup light corn syrup
  • 1 teaspoon cornstarch


1. Process blackberries in a blender until smooth, stopping to scrape down sides as needed.

2. Press blackberry puree through a fine wire-mesh strainer into a medium saucepan, using back of a spoon to squeeze out juice (about 1 1/2 cups). Discard pulp and seeds.

3. Add sugar and remaining ingredients to blackberry juice in pan, and bring mixture to a boil over medium heat, stirring occasionally. Boil, stirring occasionally, 1 to 2 minutes or until sugar is dissolved and mixture is smooth. Remove from heat, and cool slightly (about 30 minutes). Serve warm or at room temperature.

*1 (16-oz.) package frozen blackberries, thawed, may be substituted.


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Blackberry Syrup Recipe