Blackberry Saucy Syrup

Blackberries are one of favorite fruits! I especially love that they are naturally very low in sugar. As I usually just eat a few in a berry fruit salad, I thought how wonderful would it be to make sugar free & keto friendly berry sauce!

You can use this in multiple ways. I mixed a tablespoon into sparkling water to make a sugar free blackberry soda. I recently used some on a baked Brie. I have flavored a cheesecake with it. And I have used it as a topping for both chaffles and in a yogurt parfait.

It is very simple to make. And if you continue to cook it, you can actually turn it into a jelly. Blackberries are naturally high in pectin!


4 packages of blackberries (6 oz. each)

Juice of 1 lemon

1 piece of lemon peel

1/2 cup yakon syrup (or other sweetener)

1 cinnamon stick

Pinch of salt


Place all of your ingredients in a medium pot and warm on medium heat. The berries will begin to soften and release their juices.

Softened blackberries right before mashing.

When they become soft, use a potato masher to mash up the berries as they cook. The softer they become, the more you will be able to mash them up.

Remove from heat and let stand to cool down a little bit. At this point, you will want to strain out the pulp and seeds.

Place a fine mesh strainer over a bowl and strain the juice from the berries. Using a wooden spoon press the berries through the strainer. Because there is a little bit of pulp in there, it will be thicker in texture.

Push the juice and pulp through the strainer.

Discard the seeds and leftover pulp from the strainer.

You will be left with this. Discard the seeds.

Bring it back to a boil in the pot and allow it to cook for another 10 minutes to finish this syrupy sauce.

After straining, you are left with this beautiful blackberry sauce. Bring that back up to a boil and simmer it to thicken further.

(Optional: if you continue to cook it, you will actually create a jam. For that you want to keep a small dish in the freezer to test how it gels up and sets on the cold surface)

I filled two 8 oz. jars.

Let it come to room temperature and then store it in the fridge. Because we are not using sugar, which acts like a preservative, you want to use this within about a weeks time.

Kali Oreksi!

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