Begin by adding blackberries and cane sugar to your medium glass bowl. Mix until the sugar covers the blackberries.

Gently mash or muddle the blackberries to release the rest of the juices.

Loosely cover with a plate or damp cloth and set on your counter for 24-48 hours.

After 24-48 hours, a lot of the blackberry juice should be released into the sugar.

Using a fine mesh strainer, strain the blackberry syrup from the pulp into an airtight glass jar.

After all of the blackberry syrup is in the glass jar, add the apple cider vinegar. Secure the air tight lid and gently shake to combine.

Use immediately or store in the back of your refrigerator for 6 months to 1 year.

Enjoy!