Blackberry & Thyme Syrup

Preparation info

  • Difficulty


Appears in

Home Made

By Yvette van Boven

Published 2011

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You can also make raspberry, strawberry or currant syrup.

I add thyme, but you can also leave it out. Or replace with basil or rosemary.


  • 500 g (1 lb/4 cups) blackberries
  • juice of 1 lemon
  • 1 small bunch of thyme
  • 500 g (1 lb/2ΒΌ cups) sugar


Wash the berries and stamp them in a large bowl using a masher. You can also blitz them briefly in a food processor. Place the fruit pulp in a large pan, add the lemon juice and thyme and bring to a boil. Leave to simmer for approx. 10 minutes until the fruit is soft. Pour through a strainer over another pan. With the round side of a ladle press out all the juice. Heat the collected juice again and add the sugar. Stir until the sugar is dissolved and skim, if necessary. Pour the syrup into clean bottles.

Make lemonade by pouring a layer into a glass and topping it up with fresh water. Or use in a cocktail.