Stir it together, bring to the boil, then reduce the heat and simmer for 10 minutes, until the blackberries break down.
Place a fine-mesh strainer over a bowl or jug and pour in the mixture. Press the blackberries into the strainer to extract as much blackberry syrup as possible.
Allow the mixture to cool, then pour into a sanitized jar or bottle and keep in the fridge for up to 2 weeks.
Blackberries have lots of bumps which can mean there may be dirt trapped inside. Make sure you soak and wash your blackberries before cooking down into a syrup.If using frozen blackberries, make sure they are fully thawed before boiling and simmering.Sanitized jars or containers are best for simple syrup as they prevent the growth of any bad bacteria.If your blackberry syrup has too many fruit particles, it may need to be strained twice.Serve as the syrup for Vegan Blackberry Pancakes or Vegan Waffles instead of maple syrup.Enjoy it as a drinks syrup for cocktails or soda, or as a topping for desserts such as ice cream or cheesecake.