Blackberry Cinnamon Simple Syrup

Blackberry cinnamon simple syrup is as delightful as it is effortless to make. With just five ingredients and only 15 minutes on the stovetop, it delivers a wonderfully sweet, fruity flavor accented by warm cinnamon undertones. This versatile syrup is an excellent addition to lattes, shaken beverages, and coffee drinks, as well as a delicious enhancement for ice cream, cheesecake, and a variety of other desserts.

What you will Need:

This quick and easy simple syrup takes just five ingredients and only 15 minutes to make. You can use either fresh or frozen blackberries, and everything you need can be easily found at your local grocery store.

Ingredients:

• blackberries – fresh or frozen
• cane sugar
• ground cinnamon
• water
• vanilla extract

How to:

-Add all of the ingredients except the vanilla extract to a small to medium pot (water, sugar, blackberries and ground cinnamon).

– Place the pot over medium heat, stirring the mixture until the sugar dissolves.

-Bring the mixture to a simmer and allow it to remain at a simmer for 15 minutes (we want the syrup to cook down and thicken).

-While the syrup is cooking down, occasionally smash the blackberries as they soften.

-Once the syrup has simmered for 15 minutes, remove the pot from the heat, stir in the vanilla extract, and pour it through a fine-mesh sieve into a heatproof container to strain out the blackberry seeds and pieces.

-Allow the syrup to cool to room temperature, cover and store in the refrigerator for up to 2 weeks.

Blackberry Cinnamon Simple Syrup

This fruity simple syrup is ideal for adding a burst of flavor to your favorite iced coffee or latte, or for drizzling over ice cream and other sweet treats.

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Servings 16 tbsp

Ingredients

  

• 1 cup water
• 1 cup cane sugar
• 1 cup fresh or frozen blackberries
• ¼ tsp ground cinnamon
• ½ tsp vanilla extract

Instructions

 

• To a medium pot, add the water, sugar, blackberries and cinnamon.
• Place the pot over medium heat, stirring until the sugar is dissolved.
• Bring the mixture to a simmer, leaving at a simmer for 15 minutes to cook down and thicken.
• Remove the pot from the heat, add the vanilla extract and stir well.
• Strain the syrup through a fine mesh sieve into a heatproof container to catch any blackberry seeds and bits.
• Allow the syrup to cool to room temperature and store it in an airtight container for up to 2 weeks.