Best 11 Blackberry Syrup Recipes

BLACKBERRY SYRUP

Steps:

• Mix the blackberry juice and sugar, bring to a boil. Boil rapidly for 2 minutes. Skim off foam. Pour into HOT sterile jars or bottles.
• This makes a thin syrup (like true maple syrup). If you want it slightly thicker, you can add a small amount of powdered pectin (less than half a 2 ounce box) to the cold syrup and sugar mixture.

BLACKBERRY PANCAKE SYRUP

Steps:

• Combine water and sugar in a saucepan. Cook and stir over medium heat until sugar dissolves. Stir in blackberry jam and heat until smooth. Remove from heat and allow to cool.
• Pour in a resealable container and refrigerate until ready to use.

SPICY GLUTEN-FREE CHICKEN AND CHEDDAR WAFFLES WITH BLACKBERRY-MAPLE SYRUP

Steps:

• Muddle 4 blackberries in the bottom of a microwave-safe glass serving jar. Add chile powder and red pepper flakes, then maple syrup; stir syrup briskly until well combined.
• Place chicken in a large, shallow baking dish. Drizzle with orange juice and season liberally with salt and pepper. Refrigerate until needed. Whisk orange zest with coconut flour, almond flour, garlic, and paprika. Set dredging mixture aside.
• Mix gluten-free flour, baking powder, rosemary, thyme, and sea salt together in another bowl to start the waffle batter.
• Preheat the oven to 400 degrees F (200 degrees C). Preheat a waffle iron according to manufacturer's instructions and spray with cooking spray.
• Beat butter and maple syrup together in a bowl using an electric mixer until creamy. Add eggs 1 at a time. Gradually add the gluten-free flour mixture and milk in 3 alternating batches. Stir in Cheddar cheese just until combined. Pour batter into the preheated waffle iron. Cook until crisp and deeply brown, 6 to 8 minutes per waffle. Place waffles on a baking sheet and keep warm in the preheating oven while preparing chicken.
• Line another baking sheet with parchment paper. Gently shake excess orange juice off each chicken tender and press all sides into the reserved coconut flour mixture. Place coated chicken on the prepared baking sheet. Remove waffles from oven and keep warm.
• Bake chicken in the preheated oven, flipping halfway, until browned on both sides, about 20 minutes total. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Microwave syrup until warm, about 1 minute. Top each waffle with a warm chicken tender or two and a handful of blackberries. Drizzle with the warmed spicy maple syrup.

BACON BUTTERMILK WAFFLES WITH BLACKBERRY SYRUP

Steps:

• Preheat a well-seasoned or non-stick Belgian or standard waffle iron. Preheat oven to 200° F. Finely chop bacon and in a skillet cook over moderate heat, stirring, until crisp. Into a large bowl sift together flour, sugar, baking powder, baking soda, and salt and stir in buttermilk, egg, and bacon including bacon fat (about 1/4 cup) until smooth (batter will be very thick).
• Make syrup:
• Halve berries lengthwise. In a small saucepan simmer berries with syrup over moderately low heat 1 minute.
• Spoon batter into waffle iron (using 1 cup batter for two 4-inch-square Belgian waffles or four 4-inch-square standard waffles), spreading evenly, and cook according to manufacturer's instructions. Transfer waffles to a baking sheet and keep warm, uncovered, in middle of oven. Make more waffles with remaining batter in same manner.
• Serve waffles with blackberry syrup and garnish with blackberries.

BLACKBERRY-MINT SYRUP

Steps:

• Stir 1/4 cup water, sugar and mint in medium saucepan over medium heat until sugar dissolves and syrup comes to simmer. Remove from heat. Cover and let steep 5 minutes. Add thawed blackberries with juices, reserved blackberry puree from Frozen Blackberry-Cream Pops, and cassis. Transfer mixture to blender and puree until smooth. Strain sauce into medium bowl, pressing on solids to extract as much liquid as possible; discard solids in strainer. Chill until cold. (Can be prepared 2 days ahead. Cover and keep refrigerated.)

BLUEBERRY BLACKBERRY SPICE SYRUP

Steps:

• Bring berries, sugar, water, spices, and a pinch of salt to a boil in a heavy medium saucepan, stirring until sugar is dissolved. Reduce heat and simmer, uncovered, stirring occasionally, until fruit is very soft, about 30 minutes. Strain thourough a fine-mesh sieve into a bowl, pressing gently on and then discarding solids. Cool, then chill, covered.

MAPLE AND BLACKBERRY SYRUP FOR PANCKAKES/WAFFLES

Steps:

• Put all ingredients into a saucepan and heat slowly over low heat until the syrup is almost boiling and the berries have begun to let out their juice.
• Let the syrup stand for 5 minutes to infuse and cool slightly.
• Remove the lemon peel and serve.

WHOLE-WHEAT PANCAKES WITH BLACKBERRY SYRUP

Steps:

• Make batter:
• Whisk together dry ingredients in a bowl, then add water, eggs, and oil and whisk until smooth. Let stand 5 minutes (batter will thicken). If batter is too thick to pour easily (whole-wheat flours vary in how much liquid they absorb), thin with additional water, 1 tablespoon at a time.
• Make syrup while batter stands:
• Bring syrup with blackberries to a boil in a 1-quart saucepan over moderate heat, then boil, uncovered, stirring occasionally, 3 minutes. Remove from heat.
• Make pancakes:
• Brush a griddle or 12-inch skillet with oil and heat over moderately high heat until hot but not smoking. Reduce heat to moderate. Working in batches of 4, spoon 2 tablespoons batter per pancake (a heaping large serving spoon works well) onto hot griddle to form 3- to 3 1/2-inch rounds. Cook until bubbles appear on surface and pop, edges are set, and undersides are golden, 45 seconds to 1 minute. Flip pancakes with a metal spatula and cook until undersides are golden and pancakes are cooked through, 45 seconds to 1 minute more. (Lower heat if pancakes brown too much before insides are cooked through.) Transfer pancakes to plates and brush griddle with oil between batches. Serve with warm syrup.

FRUIT SALAD WITH BLACKBERRY AND GINGER-LIME SYRUP

Steps:

• Place Farmer's Pick Blackberry 100% Juice; in a heavy saucepan over medium high heat. Bring it to a boil and immediately reduce heat to medium low. Allow juice to simmer on low until reduced by half about 12-15 minutes. Remove from heat and cool.
• Add the lime juice, zest and ginger into the warm blackberry juice. Pour juice into a container, cover and refrigerate. Prepare in advance to allow flavors to combine and for juice to cool.
• In a trifle bowl or clear container, layer the fruit starting with the grapes, pineapple, strawberries, and cantaloupe, ending with the blackberries.
• Pour the chilled blackberry, ginger and lime syrup over fruit, cover and refrigerate for 30 another minutes. Syrup will color the fruit purple and create a bolder flavor the longer the fruit sits in the syrup.
• Serve chilled.

BLACKBERRY SYRUP

Steps:

• Process blackberries in a blender until smooth, stopping to scrape down sides.
• Pour through a fine wire-mesh strainer into a medium saucepan, discarding solids.
• Stir in remaining ingredients; bring mixture to a boil over medium heat, stirring occasionally.
• Boil, stirring occasionally, 1 minute.
• Remove from heat; cool.
• Serve with cobbler, pound cake, fruit, pancakes, or ice cream.

BLACKBERRY SYRUP

Steps:

• Bring blackberries, lemon juice, and sugar to a boil in a medium saucepan. Reduce heat and simmer, stirring occasionally, until berries soften and juices thicken slightly, 10-15 minutes. Remove from heat; stir in maple syrup. Let cool slightly before serving.
• DO AHEAD: Syrup can be made 1 day ahead. Let cool; cover and chill.