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Blackberry Syrup

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Blackberry Syrup displayed on a wooden table~ raw, vegan, gluten-free, nut-free ~

This summer while my mom was visiting us we decided to go blackberry picking.  Picking fruit is dangerous for me because once I start, I never want to stop. There is something sooo rewarding in finding those big, plump berries!  If you get the chance to go berry picking here are a few tips to keep in mind.

Don’t wear white clothing or shoes. :)  Or anything that you wouldn’t want to get juice stains on.  If you just had a manicure, I might even go as far as suggesting for you to wear a pair of vinyl or latex gloves.  As you load your bucket, berry after berry… try not to pack it fuller than 5″ high, otherwise, the weight of berries can cause bruising to the lower berries.

Look for blackberries that are deep black with a plump, full feel.  It will pull free from the plant with only a slight tug.  If the berry is red or purple, it’s not ripe yet.  So be sure to leave those unripe berries behind so they can fully mature on the vine… as they won’t continue to ripen once picked.

Not only should you feel great about picking blackberries, you should feel even better about eating them.  :) They are rich in bioflavonoids and Vitamin C.

And whatever you do, don’t curse the juice stains on your clothing or skin… that dark blue color ensures blackberries have one of the highest antioxidant levels of all fruits.  The high tannin content of blackberries provides a number of benefits to help reduce intestinal inflammation, alleviate hemorrhoids and soothe the effects of diarrhea.

If you don’t have access to pick your own fresh berries, you can purchase organic frozen blackberries from your local supermarket. For serving ideas, it would be wonderful drizzled over waffles, fresh fruit, ice creams such as Tahini “Caramel” and Mulberry Ice Cream (which Bob loved the combination). Many blessings, amie sue

pouring Blackberry Syrup over raw vegan ice creamIngredients:

yields 1 1/2 cups

Using frozen blackberries?:


Using fresh blackberries?:


  1. In the blender combine the blackberries, dates, water, lemon juice, and sweetener.  Blend until creamy smooth, roughly 30 seconds.
  2. Pour the syrup into a fine mesh bag (nut bag) and hand squeeze all the juice out into a medium bowl.  Do not skip this step otherwise, you will have a gritty texture in your syrup from the blackberry seeds.
  3. Pour into a jar and chill in the fridge.  Should last about 5-7 days.

7 thoughts on “Blackberry Syrup

  1. Joyce says:

    I save all the clam shell containers from any cases of fruit and veggies I purchase all winter and then when I go berry picking, I use the clam shells (just the right size for not squishing berries) and the boxes they came in, my berries are ready to be frozen and stored once I get home. I have used the same ones for 5 years now and they have held up great. Recycling at its best ;-)

    • amie-sue says:

      Smart thinking Joyce! I just love reusing and recycling. Thanks for sharing this so others can be inspired by you. Have a splendid weekend! amie sue

  2. kate says:

    Thanks for sending the syrup recipe. Another thing i wanted to ask….when i clicked on the ‘favorites’ so that
    i could save this, all of the other favorites that I had saved were gone =( Don’t know why that would happen….
    Have you had any other problems with this? thank you, k.

    • amie-sue says:

      Hello Kate,

      My site doesn’t store your “favorite list” on it… it is stored only on yours. If you cleared your cache on your browser it most likely wiped it out. The only other way around this is for me to have people sign up to be passworded members. Perhaps in time I will look at that feature. amie sue

  3. Rachel Hyman says:

    Just made this! (You might be able to tell that I’m going slightly crazy with all of your recipes.) They are AMAZING! This syrup is sooooo smooooooth. LOVE IT! Thanks again Amie Sue! Also, I just have to ask- what gives you your motivation for being so generous to share these recipes with us? Seriously, if it wasn’t for you, I don’t even know if I woudl have the motivation I need to eat fully raw. Thank you, thank you, thank you for everything you do to make this website a reality! God has blessed you!

    • amie-sue says:

      You go crazy girlfriend. hehe I love following the “trail of crumbs” that you are leaving as you weave through all the recipes. :) I am humbled at your sweet and kind words. Thank you, you made my night. Sweet dreams. amie sue

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