Nothing goes better with a stack of fluffy pancakes than syrup. This sweet blackberry syrup is just what your pancakes are looking for!
- 2 cups blackberries
- 3/4 cup water
- 1 cup granulated sugar
- 1 tablespoon lime juice
- Thoroughly wash the berries.
- In a medium saucepan heat the 2 cups berries and 3/4 cup water.
- Cook the berries until they breakdown and become very soft. Mash thoroughly and strain. Mash the berries in the strainer to get as much juice from the berries as you can. Discard the remaining seeds and pulp.
- Return the juice mixture to the oven and add the 1 cup sugar. Cook until the sugar has dissolved and the mixture has begun to thicken. Add 1 tablespoon lime juice.
- Remove from heat once the syrup is slightly thicker than maple syrup and sticks to the back of the spoon. It should continue to thicken as it cools.
- If not serving immediately, store in the fridge.
You can cook your syrup a few minutes longer if you want a thicker syrup.
If you would like a sauce rather than a syrup, you can puree the blackberries rather than strain them.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 113Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 2mgCarbohydrates: 29gFiber: 2gSugar: 27gProtein: 1g
Nutrition information is an estimate only.
This syrup should be stored in an airtight container in the fridge. Homemade blackberry syrup can be stored for 1-2 weeks in the fridge.
If you like this peach pie for one recipe, let me know! Or if you’ve made the recipe let me know how it went. I’d love to hear from you in the comments. Happy baking!