Blackberry Chili Syrup

I was browsing through recipes for blackberries, since I experience seasonal addiction to them. I found this recipe for chili blackberry syrup. It was so intriguing. The original recipe was a bit labor intensive so here’s my adaptation:

blackberry chili syrup

blackberry chili syrup


4 dried ancho chilis (less if you aren’t a friend of heat)

 1 cup unsulphured molasses

1 cup agave nectar

 1 1/2 cups water

 1/4 cups fresh lemon juice

 3/4 cups blackberries


Trim the stems from the dried chiles. Cut chiles into pieces and drop (along with seeds) into a medium saucepan. add in agave nectar and molasses, stir together. Add in blackberries. Bring the mixture to a boil over medium heat. Reduce heat medium heat to reduce, stir occasionally, until mixture has reduced to 2 cups, about 20 – 30 minutes. Add in lemon juice. Set aside to cool.

Once cool run mixture through a Vita-Mix or use a hand blender. Pass though a fine sieve to remove seeds and chili bits.  Makes about 2 1/2 cups.

It was so yummy. I’ve been adding it to anything I can:

    • mineral water with mint
    • greek yogurt (for breakfast or dip)
    • on pork roast
    • on Blackberry Ginger Lemon Scones
    • ice cream
    • mixed with butter cream for dark chocolate blackberry cupcakes
    • and… and… and…



Adapted from who adapted from a recipe in the September 2007 issue of Gourmet Magazine, who adapted it from a Junior Merino recipe.

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