Go Back
–+ servings
Blackberry Ginger Syrup | Tart & sweet syrup with a little kick from ginger. Great on pancakes, waffles, ice cream, cupcakes and many more! #blackberry #syrup #lemon #ginger #easyrecipe #berry #condiment #breakfastrecipe #dessertrecipe | The Missing Lokness
Print

Blackberry Ginger Syrup

Course condiment
Cuisine American
Keyword blackberry condiment, blackberry ginger syrup, easy recipe, syrup
Prep Time 20 minutes
Cook Time 30 minutes
Cool Time 30 minutes
Total Time 1 hour 20 minutes
Servings 1 cup
Author Lokness

Ingredients

  • 1 pound fresh or frozen blackberries
  • 6 ginger slices (about 1x1x¼-inch) (peeled)
  • ¼ cup water
  • ¼ cup fresh lemon juice
  • ¼ cup plus 2 tablespoons sugar

Instructions

  • If using frozen blackberries, thaw them in room temperature for about 30 minutes. For the fresh ones, place them in a bowl of cold water. Gently swish them around. Pour out the water and do it once again. Drain and pat dried with paper towels.
  • For the ginger pieces, smash them with the side of the knife until they break slightly, but still intact. Set aside.
  • In a medium saucepan, add the blackberries, water, lemon juice, ¼ cup plus 2 tablespoons sugar. Stir and bring to boil. Reduce to a simmer and cook for 10 minutes. Add the ginger pieces and continue to simmer until the berries are broken apart and sauce has slightly thickened, about 15 minutes.
  • Strain the sauce through a fine mesh sieve to a medium bowl. Using a spoon or spatula to push out as much pulps as you can. Let the syrup sit at room temperature and cool. Syrup will thicken a bit as it chills. Transfer to an airtight container and store in the fridge for up to 2 weeks.

Notes

Tips:
  1. To easy remove ginger peel, use a metal spoon to scrap off the peel.
  2. The sizes of the ginger pieces can be an estimate.
  3. The sauce is great on pancakes, waffles, panna cotta, cocktails, tea or salad dressing.
(Adapted from The Kitchn)