Blackberry syrup is a bright, jewel-toned mixer made by blending fresh blackberries with sugar, producing a smooth, glossy liquid that adds both flavor and visual appeal to cocktails. This version highlights the fruit’s rich, tangy-sweet depth, creating a bold and versatile addition to drinks ranging from classic berry-forward cocktails to inventive, character-inspired creations.
Method: Sous Vide
Serving Size: 16 (1 fl oz each)
Fill a large stockpot with hot water, attach immersion circulator to the side of the pot, and set temperature to 135°F.
Add 300 g sugar, 18 g gum arabic powder, and 2.5 g citric acid to a blender, then blend for 30–60 seconds until ingredients are thoroughly combined.
Measure out 300 ml hot water, then slowly pour into blender with sugar and blend for 30–60 seconds until sugar is fully dissolved.
Add sugar and water mixture and 210 g blackberries to a high-quality, sealable freezer bag, gently pressing blackberries with a muddler and removing as much air as possible as you seal it.
Once the water has heated to 135°F, submerge the bag, leaving the top 3–4 inches outside of the water, and secure it to the side of the pot with clips so it doesn’t float.
Let syrup cook at 135°F for 2 hours, checking occasionally to make sure the bag remains submerged and the water temperature stays consistent.
Once cooked, carefully remove the bag from the water and place it into an ice bath for a few seconds, then let syrup cool for 5–10 minutes.
Strain syrup through a fine mesh strainer 1–2 times to remove blackberries and any undissolved sugar.
Using a funnel, pour syrup into a squeeze bottle or reusable pouch and store in the refrigerator or freezer.