Wash the blackberries thoroughly before using them to remove any dirt or debris.

Combine equal parts of sugar and water (1:1 ratio) in a small saucepan and heat over medium heat until the sugar dissolves completely.

Once the sugar has dissolved, add the blackberries to the mixture and bring to a gentle boil over medium-high heat, then lower heat and let the syrup simmer for 2-5 minutes. (If you want a thicker syrup, simmer it for a few extra minutes.)

Mash the blackberries with a potato masher or fork to release their juices and flavors.

Let the mixture sit for up to 30 minutes until the syrup has cooled and thickened slightly and the blackberries have broken down.

Remove the syrup from the heat and strain it through a fine mesh strainer or cheesecloth to remove any solids.

Allow the syrup to cool completely before storing it in a clean, airtight container in the fridge for up to two weeks.